Smoky Pork Rib Chops
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Mains
- Method: Braai
- Cuisine: South African
Description
Juicy pork rib chops with bold braai flavour, basted in a buttery garlic-lemon mop sauce and served with golden potato wedges.
Ingredients
Pork Chops
4 thick-cut pork rib chops
3 Tbsp (45 ml) Cape Herb & Spice Smoky Braai Shaker seasoning
Garlic-Lemon Butter Mop
1 C (250 g) butter
4–6 garlic cloves, minced
2 Tbsp (30 ml) lemon juice
2 Tbsp (30 ml) chopped fresh parsley
1 Tbsp (15 ml) Cape Herb & Spice Smoky Braai Shaker seasoning
Cape Herb & Spice Salt & Black Pepper, to taste
Crispy Potato Wedges
4 medium potatoes, washed and cut into thick wedges
2 Tbsp (30 ml) olive oil
1½ tsp (7.5 ml) Cape Herb & Spice Smoky Braai Shaker seasoning
To Serve
1 lemon, cut into wedges
1 Tbsp (15 ml) chopped chives
Cape Herb & Spice Atlantic Sea Salt
Instructions
Pork Chops
Prepare a medium-hot braai fire.
Pat the pork rib chops dry and season generously on both sides with the Cape Herb & Spice Smoky Braai Shaker seasoning. Set aside and allow to marinate.
Garlic-Lemon Butter Mop
Melt the butter in a small saucepan over low heat. Add the garlic and cook for 1–2 minutes until fragrant. Stir in the lemon juice, parsley and Cape Herb & Spice Smoky Braai Shaker seasoning. Taste and adjust the sauce if needed; season with Cape Herb & Spice Salt & Black Pepper.
Pork Chops cont.
Braai the chops over direct heat for 7–10 minutes per side, baste the chops generously with the garlic-lemon butter mop, turning occasionally, until the chops are golden and just cooked through. Let the chops rest off the heat for 5 minutes before serving.
Crispy Potato Wedges
Place the potato wedges in a bowl of cold water and soak for 10 minutes to remove excess starch. Drain and pat dry thoroughly with a clean kitchen towel.
Toss the dry wedges in olive oil and Cape Herb & Spice Smoky Braai Shaker seasoning until evenly coated.
Arrange the wedges in a single layer in the air-fryer basket. Cook at 200 °C for 20–25 minutes, shaking the basket halfway through, until golden brown and crisp on the outside and soft in the centre. Cook in batches, if needed, to avoid overcrowding.
To Serve
Garnish the chops with chopped chives and serve with crispy potato wedges, seasoned with Cape Herb & Spice Atlantic Sea Salt.
