Mix everything together in a large bowl. Plonk the chops inside the marinade and leave them in the fridge for at least an hour or two. Just before the fire is ready, remove the chops from the marinade and generously rub salt onto the fat. Now, place the chops (like soldiers) fat side down on the braai to crisp it up (think crackling). Once the fat is nice and crispy (and not burnt) place the chops flesh side down and braai for about 7 minutes or until medium, turning frequently and basting with the leftover marinade. When you cut it open, the chop should still be pink inside, but not bloody.
PS: This marinade is great for duck too!Recipe courtesy of Crew member: Sunel, reprinted with permission of Ultimate Braai Master: Roads Less Travelled. Published by Penguin.
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