Braaied bay leaf and sage pork chops with chargrilled four-cheese pitas

By Drum Digital
24 April 2019
Supplied.

Supplied.

Preparation: 10 Min | Cooking: 20 Min | Serves 4

Here’s some sage advice! Pop these #JustDelicious chops and cheesy pitas on the coals for a family braai day worth remembering!

Ingredients

4 Eskort Pork Chops

5 bay leaves

30ml (2T) fresh sage, chopped

30ml (2T) olive oil

juice of 1 lemon

salt and freshly ground pepper

4-6 pita breads

60ml (¼c) grated mozzarella cheese

60ml (¼c) grated white cheddar

60ml (¼c) cream cheese

60ml (¼c) feta

60g chopped leeks

60ml (¼c) butter, melted

extra lemons to serve

Method

  • In a pestle and mortar (or food processor), grind the bay leaves, sage and olive oil until a smooth paste forms.
  • until a smooth paste forms.
  • Add the lemon juice and combine to create a marinade.
  • Rub the pork chops with marinade and refrigerate until needed.
  • Remove the chops just before braaing and season with salt and pepper.
  • In a mixing bowl, combine the mozzarella, white cheddar, cream cheese, feta and leeks.
  • Slice the pitas open on one side and spread the cheese mixture generously on the inside.
  • Brush the outside with butter and refrigerate.
  • When the coals are ready and the braai grid is hot, cook the chops 8 minutes each side.
  • Move the chops to the side of the grid, off the heat, for two minutes.
  • Place the pitas on the grid and toast until golden and crispy both sides.
  • Serve the chops with a chargrilled pita and a side of fresh salad each.
  • Cut lemons in half and squeeze over the meal for extra zestiness.

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