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Prep Time: 20 minutes, plus marinating time
Servings: 6
Cooking Time: about 15 minutes
Ingredients
- 1kg - pork chops
- 5ml - salt
- 2.5ml - pepper
- 1 - garlic clove, crushed
- 1 - large onion, sliced
- 1 - cup boiling water
- 1 - heaped tablespoon curry powder
- 5ml - butter, melted
- 15ml - brown sugar (or to taste)
- 1 - heaped teaspoon cornflour
- ½ cup - vinegar
- 30ml - chutney or apricot jam
Method
My Ouma Magda’s handwritten recipe for these pork chops takes pride of place in my mom’s family recipe book. They are delicious braaied over the coals.
1 Heat everything except the meat and vinegar, then simmer for 10-20 minutes. Allow the sauce to cool.
2 Stir the vinegar into the sauce, then pour the mixture over the meat in a flat dish. Cover and refrigerate for a day or two, turning the meat twice a day to ensure it gets well coated with the marinade.
3 Allow the meat to reach room temperature, then braai slowly until cooked through; baste continuously with the marinade.
TIP It is always a good idea to first render the fat of the chops; hold them upright in a grid or spiral to do so.
