Braaied Pork T-Bone with Mustard Butter & Pretzel Crumb
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: braai
- Method: Braai
- Cuisine: South African
Description
Juicy pork T-bone chops grilled over hot coals and finished with rich mustard butter and a crunchy pretzel topping.
Ingredients
Pork
2 Tbsp (30 ml) olive oil
4 thick-cut pork T-bone chops (300-350 g each)
Salt and black pepper
Mustard Butter
80 g unsalted butter, softened
2 Tbsp (30 ml) wholegrain mustard
1 tsp (5 ml) Dijon mustard
½ tsp (2.5 ml) honey
½ lemon, juiced
Salt
Pretzel Crumb
1 C (250 ml) salted pretzels
2 Tbsp (30 ml) butter, melted
½ tsp (2.5 ml) paprika
1 Tbsp (15 ml) olive oil
Mustard Roasted Potatoes
1 kg baby potatoes, washed
2 Tbsp (30 ml) Dijon mustard
2 Tbsp (30 ml) olive oil
4 sprigs fresh thyme, leaves picked
Salt and black pepper
To Serve
2–3 chives, chopped
Instructions
Pork
Prepare the coals on the braai to a medium-high heat.
In a bowl, combine the olive oil, pork chops, salt and pepper. Rub well to coat evenly and set aside.
Mustard Butter
In another bowl, mix together the softened butter, wholegrain mustard, Dijon mustard, honey, lemon juice and a pinch of salt. Stir until smooth and set aside at room temperature.
Pretzel Crumb
Place the pretzels in a food processor and blitz into coarse crumbs, taking care not to over-process into a powder. Heat a frying pan over medium heat, add the pretzel crumbs, melted butter, paprika and olive oil, and toast for 3–4 minutes, stirring constantly, until golden and fragrant. Remove from the heat.
Mustard Roasted Potatoes
In a separate bowl, toss the baby potatoes with the Dijon mustard, olive oil, thyme, salt and pepper. Spread out on a baking tray and roast for 30 minutes, or until tender and golden.
Pork cont.
Place the pork T-bone chops on the braai and cook for 5–7 minutes per side, turning as needed to avoid flare-ups. Cook until the internal temperature reaches 63°C, then remove from the heat and rest for 5 minutes.
To Serve
Arrange the pork chops on a serving platter, top with generous spoonfuls of mustard butter and finish with the pretzel crumb. Garnish with chives.
