Ouma Magda’s curried pork chops

Prep Time: 20 minutes, plus marinating time
Servings: 6
Cooking Time: about 15 minutes
  • 1kg - pork chops
  • 5ml - salt
  • 2.5ml - pepper
  • 1 - garlic clove, crushed
  • 1 - large onion, sliced
  • 1 - cup boiling water
  • 1 - heaped tablespoon curry powder
  • 5ml - butter, melted
  • 15ml - brown sugar (or to taste)
  • 1 - heaped teaspoon cornflour
  • ½ cup - vinegar
  • 30ml - chutney or apricot jam

1 Heat everything except the meat and vinegar, then simmer for 10-20 minutes. Allow the sauce to cool.

2 Stir the vinegar into the sauce, then pour the mixture over the meat in a flat dish. Cover and refrigerate for a day or two, turning the meat twice a day to ensure it gets well coated with the marinade.

3 Allow the meat to reach room temperature, then braai slowly until cooked through; baste continuously with the marinade.

TIP It is always a good idea to first render the fat of the chops; hold them upright in a grid or spiral to do so.

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