Pork chops with rooibos rub
RUB
2 rooibos teabags, chilli and
ginger or fennel flavour 5 ml (1 t) coarse salt
3 ml (generous ½ t)
dried thyme
45 ml (3 T) olive oil
MEAT
4 pork loin chops oil MUSHROOMS butter and oil
1 punnet (300 g) mixed
chopped mushrooms
80 ml (¹⁄₃ c) vegetable stock 45 ml (3 T) rice vinegar 45 ml (3 T) soy sauce
5 ml (1 t) sugar fresh coriander, chopped
(optional)
1 Rub Tear open the teabags and put the contents into a small food processor or coffee grinder. Add the salt and thyme. Grind then add just enough olive oil to form a paste.
2 Meat Spread the rub all over the pork chops and marinate for 20-30 minutes. Braai over medium heat for about 10-15 minutes or until the meat is just done but not dry. Turn often and brush with oil.
3 Mushrooms Heat a little butter and oil in a cast-iron pan over the coals and fry the mushrooms, stirring as little as possible. Add the stock, vinegar, soy sauce and sugar and stir-fry until most of the liquid has evaporated. Sprinkle chopped fresh coriander over (if using).
4 Serve the chops with the mushrooms.
SERVES4 Preparation
15 min Marinating 20-30 min Braaiing 10-15 min (chops) about 10 min (mushrooms)