Panfried or braaied
4 – 6 servings
Preparation time: 5 minutes
Pan-frying or braaiing time: 8 – 10 minutes
- 4 – 6 pork chops, trimmed to your preference (ask your butcher to trim the chops for you, if necessary)
- Salt, pepper and chicken- or barbeque spice to taste
- 30 – 45 ml (2 – 3 tablespoons) cooking oil
- 15 – 20 ml lemon or lime juice (one tablespoon)
- 15 ml (one tablespoon) melted butter
1. Pat the pork chops dry with kitchen paper. Moisture or water on the pork chops will prevent it from developing a nice golden colour and texture.
2. Season with salt, pepper and spice. Use a bit of of cooking oil to help rub the seasoning in the chops.
3. Place the chops over medium-hot coals on the braai.
4. If cooking indoors, heat the oil in a heavy based frying pan and use tongs or a spatula to place the chops in the pan.
5. Do not turn it over quickly, but braai or fry them about 5 minutes on the first side or until the bottoms release from the braai grill or pan easily.
6. Turn over, and grill or fry for a short period of time, just until the inside is light grey and the chops are still juicy and not dry.
7 Add the lemon juice and melted butter to the pan and spoon it over the chops just before servin
8 If braaiing outside, mix the lemon juice and butter and drizzle over chops just before removing them from the braai.
9 Leave to rest in the kitchen for about 5 minutes before serving.
Pork chops at room temperature will give a better result than ice cold chops straight out of the fridge. When handling or turning pork chops on the braai or in the frying pan, do not use a fork to poke holes into the surface of the meat. All those lovely meat juices will run out.