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How to Braai Pork Chops Like a Pro

There’s nothing quite like the sizzle and aroma of pork chops on a braai. Whether it’s a chilled weekend get-together or a festive celebration, mastering the art of braaing pork will make you the braai hero every time. The secret? Juicy, tender meat with a crispy, caramelised edge – the kind of pork that melts in your mouth while packing a punch of flavour. Here’s how to nail it, from prepping your meat to serving it with style.

Pork Chops

Step 1: Prepping the Pork – Your First Move

Great braais start with great prep. Let your pork come to room temperature before it hits the fire. This ensures even cooking and keeps the meat tender. Don’t skimp on the fat either – it’s where the magic happens. Trim excess if you must, but leave enough to add that signature juicy, smoky flavour.

Step 2: Season Like a Masterchef

The right seasoning takes pork from basic to brilliant. Start by patting the meat dry with paper towel so your spices stick like a dream. At the very least, rub it down with olive oil, salt, and pepper. Want to spice it up? A dry rub, marinade, or herb blend works wonders. Let the pork rest for 20-30 minutes after seasoning to soak up the flavours. For marinades, longer is better – an overnight soak will have your pork bursting with taste.

Step 3: Fire Prep – The Backbone of Any Braai

Your fire is your foundation. Get it right, and you’re already halfway to perfection. Use firelighters to get things going, then add briquettes or charcoal. Briquettes are steady burners, while charcoal adds an irresistible smoky flavour. Once the flames settle, spread the coals evenly to create medium heat – the sweet spot for pork. Test it by holding your hand about 15 cm above the grid; if you can last 5-7 seconds before pulling away, you’re ready to braai.

Pork Chops

Step 4: Sear the Fat – The Game-Changer

Want that golden, crispy edge? Start by holding your pork chops upright with the fat side down directly on the heat. Let it sizzle and crisp up for 1-2 minutes. Not only does this add flavour, but it also prevents the meat from curling while cooking. Once the fat is beautifully seared, lay the pork flat on the grid. Braai one side until caramelised, then flip it over for the other side to match.

Step 5: Perfectly Cooked Pork, Every Time

Here’s the trick to getting your pork just right: a meat thermometer. Pork is perfectly cooked at 63°C. Insert the thermometer into the thickest part of the meat (avoiding the bone) for an accurate reading. Once off the grid, let the pork rest for 5-10 minutes. This locks in the juices and elevates the flavour. Remember, patience makes perfect!

Pork Chops

Step 6: Serve It Like a Pro

Now for the fun part – plating up! Pair your pork chops with classic sides like a creamy potato bake, smoky grilled mielies, a crisp green salad (if that’s your thing) or a classic braaibroodjie . For an extra zing, drizzle the meat with zesty chimichurri or a bold salsa verde. And don’t forget to raise a toast to your braai success!

With these tips, you’ll serve up pork that’s tender, tasty, and unforgettable every time. Go on, light the fire and show them how it’s done, South African style!

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