PORK CHOPS WITH APRI­COT JAM

For the coals

Go! Camp & Drive - - 94 -

Use chops with the bone left in and a nice, thick layer of fat – it’s de­li­cious with the caramelised jam!

In­gre­di­ents

(enough for 6) 6 pork chops ½ cup bal­samic vine­gar ½ cup olive oil 4 tea­spoons rose­mary, chopped ¼ cup soya sauce ¼ cup apri­cot jam chopped fresh chilli, to taste

Here’s how

1 Mix every­thing to­gether well by putting the meat with the rest of the in­gre­di­ents in a Zi­ploc bag. Freeze it or put it in the fridge for up to three days to mari­nade. 2 Braai the chops with the fat side down un­til golden brown. Char the meat for a few sec­onds on both sides. Brush the rest of the mari­nade on each side every time you turn the chops. 3 Sea­son to taste with salt and pep­per, and let the chops sim­mer for five min­utes or longer be­fore serv­ing.

go! Drive & Camp says

Al­ways en­sure meat is room tem­per­a­ture be­fore putting it on the coals.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.