Sweet & sticky braai chops with fire-baked beer bread


Hot off the coals, these juicy chops are #JustDelicious and smell as sweet and as they taste!


1 rack Eskort Loin Chops

45ml (3T) olive oil

45ml (3T) coarse salt

60ml (¼c) sweet chilli sauce

30ml (2T) balsamic vinegar

30ml (2T) honey

2,5 ml (½t) chilli flakes

2,5 ml (½t) ground cumin

2,5 ml (½t) black pepper

Beer Bread

250ml (1c) bread flour

250ml (1c) cake flour

10ml (2t) baking powder

330ml (1 can) beer

Butter, cheese and jam, for serving


  • Prepare a braai fire with enough coals to braai the chops.

Sweet & Sticky Braai Chops

  • Rub the chop rack with olive oil and season the rind with coarse salt.
  • Wrap the rack in two layers of foil and place directly on hot coals, rind side down.
  • Cook for 10 minutes.
  • In a small bowl, combine sweet chilli sauce, balsamic vinegar, honey, chilli flakes, cumin and black pepper to create a marinade.
  • Remove the rack from the foil and place on a braai grid over the hot coals.
  • Braai on the bone for 8 minutes, then turn the rack back onto the rind and glaze with marinade.
  • Braai for a further 5 minutes on each side until slightly charred and sticky.

Fire-Baked Braai Bread

  • Add all the ingredients into a large mixing bowl and mix until a dough forms.
  • Knead until smooth, then place in a greased bread tin.
  • Cover with four layers of foil and place between hot coals.
  • Place some coals on top of the foil to ensure even heat distribution.
  • Bake for 15 to 20 minutes, then remove from the coals.

To serve

  • Slice the chops and serve hot with a portion of warm, sliced bread and a side of butter, jam and cheese.
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