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Garlic-and-herb-marinated pork chops

Recipe from: 13 September 2013
recipes pork braai chops

Ingredients 11
Servings 4
Time 00:15


  • 45
    Italian parsley - chopped
  • 45
    PnP thyme leaves - chopped
  • 45
    fennel - chopped
  • 4
    PnP pork loin chops - 150-200g each
  • 300
    cauliflower florets
  • 30
    PnP butter
  • 400
    courgettes - sliced into long, thin strips
  • 125
    olive oil , for marinade - plus extra for chargrilling
  • 4
    fat garlic cloves - crushed
  • 2
    dashes salt and milled pepper
  • 3
    PnP dried oreganum


Mix chopped fresh herbs, 60ml olive oil and 3 cloves crushed garlic together.

Add chops and toss to coat.

Cover and marinate for at least 30 minutes or overnight.

Steam cauliflower until just tender, then drain and mash with butter while still hot.

Season well, set aside and keep warm.

Heat a griddle pan and fry pork chops for 4-5 minutes on each side or until well charred and cooked through.

While pan is still hot, lightly char courgette strips.

Season and serve chops with cauliflower mash and courgette strips scattered with dried oreganum.

Good ideas:

-Toss cauliflower in oil and roast instead of steaming.
-Cook pork chops on the braai.
-Replace pork chops with beef or lamb.

For more braai recipes and tips visit Pick n Pay Braai.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Fresh Living September Issue

Read more on: braai  |  pork  |  recipes

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