Pork chops & overnight salad

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Ed O'Riley

Pork chops cooked on the coals is a South African favourite – serve them with our retro overnight salad, just like Mom made.

Serves 6

Preparation: 20 minutes

Braai time: depends how big your chops are and how hot your fire is

  • 6 thick pork braai chops (rib or loin on the bone)
  • Maldon salt and freshly ground black pepper, to taste
  • a large pinch of dried Italian herbs
  • about 10ml smoked paprika (or to taste)
  • 15ml olive oil
  • juice of ½ a lemon (optional)


  • about 30ml honey
  • 15-20ml wholegrain mustard
  • 5ml chopped garlic
  • a generous pinch of chopped rosemary
  • 30ml Worcestershire sauce
  • 30ml tomato sauce

1. Remove the rind and excess fat from the chops, leaving just a thin layer of fat. Season the meat well with salt, pepper, a sprinkling of herbs and just enough smoked paprika to leave an impression. You can also use sweet paprika if you prefer – it adds lovely colour and flavour to the meat.

2. Rub a layer of olive oil over the meat and a squeeze of lemon juice if desired. Let the chops marinate in the braai pan while you light the fire. You need moderately hot coals.

3. Braai the chops fairly slowly until they start to caramelise. The exact time will depend on the size and fat content of your chops, but you don’t want the meat to dry out and be overcooked. Move the chops around on your braai grid to ensure that they all get the same amount of heat; while they are cooking, pour yourself something cold to drink. Tip When the chops start to curl, score the fat with a pair of sharp kitchen scissors.

4. Beat the sauce ingredients together, taste to see if anything needs to added and brush generously over the meat just before it is ready to be taken off the coals. Braai for another minute on one side. You want to heat up the sauce but you don’t want the high sugar content of the honey to scorch the meat.

5. Remove the sticky chops from the coals and rest for at least 10 minutes in the braai pan. Serve immediately!

Overnight salad with bacon and peas

This layered retro salad is perfect for those occasions when you’d like to impress your guests – and as a bonus, all the hard work can be done the day before.

Serves 6-8

Preparation: 10 minutes, plus overnight

  • about 180g crisp lettuce, shredded
  • 4 spring onions, finely chopped
  • a small bunch flat-leaf parsley, chopped
  • 200g small baby marrows, chopped
  • 2 celery stalks, finely chopped
  • 2 yellow peppers, chopped
  • 300ml frozen peas
  • 30ml light brown sugar
  • 350ml creamy mayonnaise
  • salt and freshly ground black pepper, to taste
  • 125ml finely grated Parmesan
  • 4-6 boiled eggs, peeled and grated
  • 200g bacon, thinly sliced and crisply fried
  • fresh basil, to garnish
  • 200g bacon bits, crisply fried

1. Mix the lettuce, spring onions and parsley and place at the bottom of a glass bowl. Arrange a layer of baby marrows on top, then the celery, followed by the sweet pepper.

2. Sprinkle the frozen peas in an even layer on top.

3. Sprinkle the sugar over, followed by a thick layer of mayonnaise. Season between layers with salt and pepper, and stir (depending on which mayonnaise you use) in a pinch of cayenne pepper, crushed garlic and/or dried herbs, as desired.

4. Sprinkle the cheese on top, followed by the egg and finally the crispy bacon. Cover the salad with a tight-fitting lid and refrigerate overnight. Garnish with fresh basil and serve with your braai chops.

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April 2023

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