Pork Chops with Sweetcorn Riblets & Lime Crema
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Mains
- Method: Braai
Description
Spicy Cajun-style chops and sweetcorn riblets finished on the braai and drizzled with a zesty lime crema for a zingy finish.
Ingredients
Lime Crema
½ C (125 ml) sour cream
Zest and juice of 1 lime
Pinch of salt
Sweetcorn Riblets
4 sweetcorn cobs, cut lengthways into riblets
Drizzle of olive oil
Cape Herb & Spice Salt and Black Pepper
Pork Chops
4 T‑bone-style pork loin chops
2 Tbsp (30 ml) oil, plus extra if needed
2–3 Tbsp (30–45 ml) Cape Herb & Spice Louisiana Cajun Rub
To Serve
1 Tbsp (15 ml) chopped chives
Cape Herb & Spice Louisiana Cajun Rub, for garnishing
2 limes, cut into wedges
Instructions
Prepare a medium-hot braai fire.
Lime Crema
Combine the sour cream, lime zest and juice and a pinch of salt in a small bowl. Stir well and set aside.
Sweetcorn Riblets
Boil the sweetcorn riblets in a salted pot of water for 8 minutes. Drain and allow to cool slightly. Drizzle with oil and season with Cape Herb & Spice Salt and Black Pepper. Braai over medium heat for 8–10 minutes, turning often, until lightly charred. Set aside.
Pork Chops
Pat the chops dry, drizzle with oil and season generously on both sides with Cape Herb & Spice Louisiana Cajun Rub.
Braai over direct heat for 6–8 minutes per side, turning occasionally, until browned and just cooked through. Allow to rest for 5 minutes.
Arrange the pork chops and riblets on a platter. Drizzle the corn with lime crema and garnish with chopped chives and a dusting of Cape Herb & Spice Louisiana Cajun Rub. Serve with lime wedges for squeezing.
