Serves: 6-8Difficulty: ModeratePrep Time: 15 minutes + overnight dry brineCook Time: 8 minutes Pork Chops10 thick pork loin chopssea salt and brown sugar Chilli, Honey and Lime Marinadejuice of 5 limes 4 Tbsp (60 ml) honey3 Tbsp (45 ml) olive oil 3 garlic cloves, finely chopped1 red chilli, finely chopped 1 Tbsp (15 ml) dried oregano zest of 1 lime sea salt and freshly ground pepper Lime and Parmesan Herb Salad200 g mixed herb salad leaves100 g wild rocket1 punnet of sugar snap peas, halved3 spring onions, thinly sliced½ C (125 ml) shaved Parmesan juice of 2 limes 1 Tbsp (15 ml) olive oilsea salt and freshly ground pepper Pork ChopsPat the chops dry with some kitchen towel and season generously with salt and an equal amount of brown sugar.Place the chops onto a rack set over a baking tray and put them uncovered into the fridge overnight. The next day, remove the chops from the fridge and allow to come up to room temperature. Chilli, Honey and Lime MarinadeMix all the ingredients in a bowl until combined. Pat the chops again with more kitchen towel to dry any last surface moisture, then brush the chops with marinade and head out to the braai. Pork Chops cont.Braai the chops over medium-high heat coals for a minute per side for a total of 8 minutes. Brush the chops with marinade with each flip. After 8 minutes take the chops off the grid and then sear the fat to render it. To do this, take 3 or 4 chops at a time and stack them on top of each other with the fat sides lined up. Holding the chops securely in the tongs, sear the fat on the grill until golden brown. Repeat this process until you’ve seared all the fat. Allow the chops to rest for at least 10 minutes before cutting. Lime and Parmesan Herb Salad Mix the washed leaves, spring onion and peas in a large bowl. In another small bowl whisk the lime juice and olive oil together then season with salt and pepper. Dress the leaves with the lime dressing then top the salad with shaved Parmesan and serve. This post is sponsored, provided and paid for by South African Pork.