CURRIED CHOPS

A touch of sweetness

This mild curry sauce with just a hint of sweetness will be loved by the whole family.

Ingredients

(serves 6) 6 pork loin or rib chops, skin trimmed

FOR THE MARINADE

½ cup boiling water

2 tablespoons apricot jam

1 white onion, coarsely grated

2 cloves garlic, grated

1 tablespoon mild curry powder 2 tablespoons olive oil

¼ cup apple cider vinegar

4 bay leaves

1 teaspoon turmeric (or grate a finger of peeled fresh turmeric into the sauce) a generous pinch of salt, black pepper and ground coriander

Here’s how

1 Stir the boiling water into the jam to melt it and then mix in the rest of the marinade ingredients. Allow to cool completely.

2 Place the chops in a flat braai dish and cover them with the marinade (or just use a Ziploc bag). Leave to marinate for at least 30 minutes.

3 Braai the marinated chops over hot coals until nicely golden brown and cooked – after 10 minutes you can start testing by pressing on the meat: it should feel firm, but not rock hard, and definitely no longer pink around the bone. Remember to give the fatty side a bit of colour – stack the chops upright next to one another with the fatty side down and hold them upright with your tongs.

4 Boil the marinade in a small potjie for a few minutes until it thickens, and if you like, you can use it as a baste for the last few minutes. Sprinkle another pinch of salt and freshly ground pepper over the chops while they’re resting, and serve with your favourite side dishes.

Drive & Camp says The cooking time varies depending on the size of the chop and the heat of the coals. For a juicy pork chop, 15 minutes is usually more than enough. If in doubt, let the meat rest and test to make sure.