Mix everything together in a large bowl. Plonk the chops inside the marinade and leave them in the fridge for an hour or two. Just before the fire is ready, remove the chops from the marinade and generously rub salt onto the fat. Now, place the chops (like soldiers) fat side down on the braai to crisp them up (think crackling). Once the fat is nice and crispy (and not burnt) place the chops flesh side down and braai for about seven minutes or until medium, turning frequently and basting with the leftover marinade. When you cut it open, the chop should still be pink inside, but not bloody.
Hot off the coals with pasta salad, or pap and chakalaka.
PS: This marinade is great for duck too!
Three secrets to a good pork chop
One, the thicker the chop, the slower the heat should be; two, use a good marinade or brine; and three, don’t try to kill it on the braai – it’s already dead.
Courtesy of Louis Hiemstra & Dominique Little: Cooked in Africa Films.
Extract from Roads Less Travelled: The Ultimate Braai Master Second Series by Justin Bonello with Bertus Basson & Marthinus Ferreira, written by Helena Lombard. Published by Penguin Books. Available at all good book stores for a recommended retail price of R230.