Chops are the best, lamb and pork alike. In this recipe I used pork chops, you must make sure that the meat is not pink. I love mine very crispy. I served the chops with a honey, mustard & sage glaze with sweet potato disks and the most delicious mushroom relish.

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INGREDIENTS

550g pork/lamb chops
4 sweet potatoes, parcooked and cut into disks
Olive oil
Kosher salt
1 tsp cumin
3 sprigs of fresh thyme

For the glaze:

1 handful of fresh sage
1 large pinch of sea salt
1 heaped tablespoon wholegrain mustard
1 tbsp honey
1 tsp apple cider vinegar
2 tbsp olive oil
1/2 tsp paprika
1 garlic clove, crushed
Black pepper

For the mushroom relish: 

4 large black mushrooms
2 brown onions, finely chopped
1/2 a punnet of baby tomatoes, sliced in half
2 rashes of streaky bacon, chopped
4 cloves of garlic, crushed
1 bay leaf
Olive oil
Sea salt and black pepper
Handful of fresh basil

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METHOD
Serves 4
Preparation 20 minutes
Cooking time 1 hour

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Preheat the oven to 220C. 

Run the sage under boiling water, then finely chop. In a pestle and mortar bash the sage, garlic, paprika, salt and pepper. Then mix with the vinegar, honey and olive oil. Using a basting brush, cover the chops and let them rest for 10 minutes.

Parcook the sweet potatoes and cut them into disks, cover with olive oil, sea salt, pepper and cumin. Roast in the oven for 20 minutes. 

To make the mushroom relish:

Fry the onions, bacon and garlic for 5 minutes, then add some salt and pepper. Add the baby tomatoes and the bay leaf and fry for a further 4 minutes, stirring occasionally. Then add the sliced mushrooms, turn the heat down and simmer for 10 minutes. 

Turn the braai/BBQ or if it’s really cold you can use a griddle pan. The heat should be around 200C. Cook the chops for about 5-6 minutes on each side, or until crispy. Check on the potatoes, you might need to add a bit more olive oil and flip them over, sprinkle over the fresh thyme and cook for a further 5 more minutes. 

Once the mushrooms have turned soft add the fresh basil, torn with your hands, mix and you’re ready to serve.