Most of us love a “lekker” pork chop on the braai with the crackling just right, having that lovely crunch when you bite through it… This recipe is simple, yet delicious with that twist to make the flavours and tastes completely unique.
- 6 pork thick rib chops (20 mm thick) – rib, loin or chump chops can also be used.
- ¼ cup of butter
- 1 teaspoon lemon juice
- 1 tablespoon fresh thyme – chopped
- 1 teaspoon grated lemon rind
- ½ tablespoon wholegrain mustard
- Pinch of peri-peri seasoning
- Salt and ground black pepper to taste
- ½ teaspoon garlic
- Extra butter for brushing over chops while on the braai
- For the butter: let the butter get to room temperature so it is nice and soft.
- Using a whisk, whisk in the lemon juice, thyme, lemon rind, peri-peri, wholegrain mustard salt, pepper and garlic.
- Tear off a piece of foil and place butter mixture in the middle of the foil.
- Roll the foil in al ball shape and put it in the freezer so that the butter can harden again.
- Score/slash the fat edges of the chops and braai over moderate coals until well done, but still moist. Baste the chop and the fat regularly with a little melted butter.
- Serve immediately with a slice of thyme-chilli butter on top of each chop.
- Serve your chops with creamy potato bake or mash and sweet peas.
*** If you do not like chilli-type foods, you can just leave out the chilli from the butter.