These pork chops are the perfect easy-to-make weekend meal that you can cook on the stove or throw on a braai.
This recipe is simple, tasty and easy on the budget. The sweet sticky marinade is so versatile, you can use it to marinate wings or make a roast chicken with a difference. Serve the pork chops with some grilled vegetables and mashed potatoes in winter or with some greens and a potato salad in summer.
Cook’s note: You can trim off the fat if you’re cutting down on saturated fats. You can add even more pork chops to this marinade – up to 12.
Ingredients
What you need
Naartjie And Rosemary Pork Chops
4 naartjies
½ cup honey (or sweetener of choice)
¼ cup white-wine vinegar
Salt and pepper
Pinch chilli flakes (optional)
8 pork chops
Fresh rosemary
/7 Ingredients
Directions
Let's get cooking!
Naartjie And Rosemary Pork Chops
Zest and juice the 4 naartjies and pour the juice, zest and naartjies flesh into a large bowl. Whisk in the honey, vinegar and salt and pepper and chilli flakes (if using) until combined.
Place the pork chops in a deep dish or large roasting bag. Pour the naartjie mixture over, adding some rosemary, and marinate over night.
Remove the pork chops from the marinade.
Heat a saucepan over medium-high heat. Pour in the naartjie marinade and heat to reduce to a syrupy consistency.
Heat a large griddle pan to hot and cook the pork chops in batches, basting with the naartjie sauce (alternatively braai over hot coals to sizzle the fat).
Serve with some fresh rosemary and naartjie zest and two side dishes of your choice.
By: Amy Hopkins
Fuente: www.womenshealthsa.co.za
