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