Pork - Smoke Braaied Pork Chops
- Serves 6
- Imagine juicy glazed pork chops infused with deep smoky flavour. All within easy reach with this unique method.
Ingredients
- 6 bone-in loin of pork chops ± 2 cm thick, trimmed of excess fat
- Ina Paarman's Braai & Grill Seasoning
- olive oil
- Ina Paarman's Sticky Marinade
- a very big bunch of fresh rosemary and/or sage
Ina Paarman
For more delicious and simple recipes visit the Ina Paarman website.
Chef's Tip
Cut 2 slits 3 cm apart through the fat layer to prevent curl-up when cooking.
Instructions
- Season both sides of the chops with Braai & Grill Seasoning and drizzle with olive oil. Pat the seasoning and oil into the meat. Leave chops at room temperature for 30 minutes while preparing medium hot coals. Clean the grid.
- Lift the grid and place a small pan in the middle of the braai, directly on the coals, to create a coal free zone. (I prefer to do this rather than raking the coals to the sides). Stand the chops fat side up in a special little loin rack. Place the rack on the grid over the coal free zone. Place a few smaller bunches of herbs around the chops on the grid and then cover the braai with a lid.
- Smoke the chops for 7-9 minutes. Open the lid. Remove the smoke rack and herbs. Lift the grid and remove the pan from the coals. Replace the grid and lay the chops down flat on the grid. Baste the chops with Sticky Marinade. Turn and baste regularly until done. Finally give it a generous glaze of marinade before serving.
Exciting new business
opportunities in Gauteng.
Kanhym the well-known farming giant, with a history spanning more than seven decades, is now entering the retail market with a range of business opportunities which we believe can better serve today's discerning consumers