- 1kg pork loin or rib chops
- 1 medium onion, grated or chopped
- 2 cloves garlic, grated or chopped
- 1 tot (25ml) olive oil
- 3 tots (75ml) beer
- 2 tsp mild to hot mustard
- freshly ground pepper
- 4 sage leaves, chopped
- 2 tsp paprika powder
- a few drops chilli sauce
- 1 lemon
- sea salt
- meat thermometer
Paprika adds a nice bite to the pork. Braai temperature hot coals
- If the fat layer bothers you, cut away the excess running along the side of each chop.
- Grate or chop the onion and garlic, and mix with the oil, beer, mustard, pepper, sage leaves, paprika, chilli sauce and juice of the lemon.
- Put the chops in a bowl and coat both sides of each pork chop with marinade. Cover and let stand in the fridge for a few hours, or preferably overnight.
- Place the chops on the grid and braai on hot coals for about 12 minutes until medium, turning often. During this time grind salt and black pepper onto both sides of each chop.
- Pork loin chops should be served medium. When you cut it on your plate only clear juices – not pink or red – should run out. An internal temperature of 71°C in the thickest parts equates to medium – use your meat thermometer to be sure.
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