CHAMPION CHOPS

PORK CHOPS are always delicious – whether they’re prepared on the braai for a family get-together or fried in the pan as a quick midweek meal. They’re not only versatile, but affordable too. 4 x 2,5cm thick pork chops, rind removed (use neck or Porterhouse chops) salt and pepper juice and grated zest of 1 lemon

8 garlic cloves, crushed handful chopped basil

60ml ( ₁ ⁄₄c) olive oil

TO SERVE

oil for braaiing mash potato 250g roma tomatoes, roasted extra grated lemon zest and handful each chopped parsley and basil

1 Season the pork chops with salt and pepper and put in a bowl. Mix the lemon juice and zest, garlic, basil and olive oil and rub into the meat. Let stand for 15-30 minutes.

2 Heat a griddle pan till smoking hot and quickly sear the meat on both sides as well as on the fatty side.

3 Heat some oil in a regular pan and cook the meat till the juices just run clear. Turn frequently. Be careful not to overcook, as the meat will be dry.

4 TO SERVE Spoon the mash potato onto a serving platter, arrange the meat on top and add the tomatoes.

5 Mix the lemon zest and herbs and sprinkle on top.