Spoil the dad in your life with a juicy chop on the braai. Here’s how best to cook the different cuts.
Pepper doesn’t just spice up a dish – it also adds depth of flavour. Pink peppercorns have a slightly fruity flavour that goes well with lamb chops.
TIP Serve the chops with the ratatouille, cherry tomatoes and fresh basil.
The curry marinade gets deliciously sticky as the chops are braaied. The longer you marinate the chops, the more flavoursome they become – you can even marinate them for a day or two before braaiing.
TIP Serve the chops with the pap and atchar.
Loin chops are deliciously tender. We give these chops some extra zing with a chilli and spice mixture and serve them with beans and creamy lemon yoghurt.
TIP Garnish the chops with fresh coriander and lemon zest and serve with the chakalaka beans and yoghurt.
When braaied, the rind of pork loin chops tends to get tough. We sliced the rind off and roasted it in the oven until crispy while braaiing the chops with a mustard spread.
TIP Serve the chops with the mashed potato, apples and crackling.
We use saddle-cut lamb chops in this recipe and serve them with healthy lentil salad.
TIP Serve the chops with the lentil salad, lemon wedges and fresh mint.
Just about any cut of lamb works well for this, whether loin, rib or even shoulder chops. We complement the flavour of the lamb with simple lemon and sea salt and serve it with a creamy feta and rocket pesto.
TIP Serve the chops with the pesto and salad.