Few tastes go as well as Honey and Mustard. Combine that with a succulent pork chop and you have a winning combination. In today's blog I show you my secret to make this age old favorite. I prepared it on an electrical indoor braai, but it will be even more delicious over the open fire in a proper South African braai (barbecue).
Add about a tablespoon of mustard seeds to a small bowl.
Add approximately two tablespoons of honey to the bowl.
Add a heaped teaspoon of mustard powder.
Add a teaspoon salt.
Grind fresh black pepper to taste.
Add some White Wine Vinegar. If you don't have this, you can swap it out for balsamic vinegar or red wine vinegar. If all else fails, add plain household vinegar, but reduce so that it is not too sour, or add more honey to balance the vinegar.
Add a dollop of olive oil. I used Rosemary olive oil, but this is not strictly necessary.
Mix everything together and find a silicone brush with which to lather the meat.
Lather the mixture onto the chops and rashers on both sides.
Sear the meat on both sides before leaving it on the grill to fry. I keep the rind on the inside where the heat is concentrated so that it will turn the crisp.
Right at the end I quickly turn the meat around to get the meaty part on the inside and the concentrated heat.
Serve with a baked potato or mash and some green veggies or a fresh salad.
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