Get set for a weekend full of flavour with these sumac chops with fire-roasted chakalaka! This is a delicious braai option to serve to your guests.

SERVES 4 // COOKING TIME 50 min

INGREDIENTS
For the chakalaka
2 carrots, halved lengthways
1 onion, unpeeled, cut into wedges
2 tsp curry powder
2 tbsp vegetable oil
200 g exotic tomatoes
For the chops
½ cup macadamias
½ cup breadcrumbs
½ cup sumac
2 tbsp paprika
2 tbsp chilli flakes
1 tsp coarse salt
Olive oil, to brush
4 lamb chops

METHOD
For the chakalaka
1. Toss carrots and onion with 1 tsp curry powder, 1 tbsp oil, and salt and pepper.
2. Braai them on a grid over hot coals until soft. The carrots will take longer than the onions.
3. Toss the tomatoes with the remaining curry powder, oil and salt and pepper. Place a foil container on a grid over hot coals and cook the tomatoes.
4. Cut carrots into cubes and peel the onions.
5. Mix carrots, onions and tomatoes, bruising the tomatoes a little to release the juices and form a sauce.
For the chops
1. Blitz together macadamias, breadcrumbs, sumac, paprika, chilli flakes and salt until fine.
2. Press the fatty side of the chops into the sumac mixture to coat. Brush the rest of the chops with olive oil.
3. Braai for 3–5 minutes on each side, until cooked to your liking.
4. Serve the chops with the fire-roasted chakalaka.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen

The post Sumac chops with fire-roasted chakalaka appeared first on MyKitchen.

Love to try new flavours with your braai meat? These bacon jam and Cheddar pork chops are sweet, sticky and delicious!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the bacon jam
200 g bacon, diced
½ onion, finely chopped
¼ cup brown sugar
¹/₃ cup strong coffee
1 tsp cayenne pepper
1 tsp paprika
½ tsp ground cumin
For the chops
4 pork chops
Olive oil, to rub
200 g Cheddar, grated

METHOD
For the bacon jam
1. Fry bacon until brown. Add onion and fry until soft.
2. Add remaining ingredients and simmer for 15–20 minutes, until sticky. Add ⅓ cup water if it reduces too quickly.
For the chops
1. Rub chops with olive oil, salt and pepper.
2. Braai for 3–4 minutes on each side, until cooked through.
3. Serve the chops with bacon jam. Sprinkle with Cheddar while hot, so that it melts.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen

The post Pork chops with bacon jam and Cheddar appeared first on MyKitchen.

Sunday lunch never tasted better than with our turmeric-crusted pork chops and spicy rice. Invite your loved ones over and treat them to this spicy, wintery special.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the rice
¼ cup slivered almonds
¼ cup raw pistachios, shelled
1 cup basmati rice, cooked al dente
¼ cup raisins
¼ cup pomegranate rubies
¼ tsp ground cardamom
¼ tsp ground cumin
¼ tsp ground turmeric
Pinch salt
For the pork chops
3 tbsp olive oil
1 tbsp fish sauce
2 tsp oyster sauce
1 tsp tomato paste
½ tsp + 1 tbsp ground turmeric
½ tsp salt
½ tsp ground black pepper
1 clove garlic, peeled and chopped
4 bone-in pork chops
1 cup breadcrumbs
2 tbsp flour
1 egg, beaten
½ cup vegetable oil

METHOD
For the rice
1. Preheat oven to 180°C.
2. Place the nuts in a single layer on a baking tray. Roast for 5–10 minutes, until golden and fragrant. Remove from the oven and chop coarsely.
3. Mix all the rice ingredients.
For the pork chops
1. Make a marinade by mixing the olive oil, fish sauce, oyster sauce, tomato paste, ½ tsp turmeric, salt, pepper and garlic. Rub into the chops.
2. Mix 1 tbsp turmeric with the breadcrumbs.
3. Dip each chop in the flour, then the egg and then the breadcrumbs, ensuring it is completely covered in breadcrumbs.
4. Heat the vegetable oil in a pan over high heat. Fry the chops for 7–10 minutes, until golden on both sides. Serve with the rice.

The post Turmeric-crusted pork chops appeared first on MyKitchen.