Pork Chops with Plum Sauce – Jan Braai

Jan Braai's Pork Chops with Plumb sauce

Jan Braai’s Pork Chops with Plumb sauce

Jan Braai suggests that ‘it’s usually a good idea to serve pork loin chops with sauce, as they have a general tendency to be a bit dry, even if you braai them correctly. Plum sauce is easy to make and superb with pork, which makes these two a perfect match.’

What you need
(makes enough sauce to serve at least 8 people)
2 tots butter
2 onions (finely chopped)
500 g plums (halved and stoned)
1 cinnamon stick
1 star anise (whole)
2 cloves
2 cups red wine
½–1 cup sugar (depends how sweet your plums are)
1 tsp salt
½ tsp black pepper
pork loin chops (2 per person)

What to do
Make the sauce:
Heat the butter in a potjie, then add the onions and fry slowly until they are very soft and shiny but not brown.  Add the plums, cinnamon stick, star anise, cloves, wine, sugar, salt and pepper, then simmer (covered) over medium-low heat for about 1 hour, stirring every 10–15 minutes.  The plums should disintegrate completely and form a thick sauce. Watch the fire carefully as the potjie will cook dry if the heat is too intense. Low heat is the way to go. You can, for example, make this sauce while watching rugby, then you can go and stir the sauce every time there is a scrum that keeps on collapsing.  After 1 hour of simmering, remove the sauce from the fire and cover with a lid until you’re ready to eat. You don’t need to serve the sauce hot, so you can let it cool down to room temperature before or during the braai, depending on circumstances.

Braai the pork chops:
If it bothers you, cut away the excess fat running along the side of each chop but leave at least a thin and even fat layer.  Rub the chops with your own special brand of braai salt or season with salt and pepper, cover, and let them rest in the fridge until you’re ready to braai.  Put the chops on the grid and braai on hot coals, turning often, for about 12 minutes in total until they’re done medium. Pork loin chops should always be served medium. When you cut a pork chop on your plate, only clear juices should run out; no pink or red. An internal temperature of 70 °C in the thickest parts equates to medium – so use your meat thermometer to be sure.

Michael’s wine recommendation – CLICK HERE

Alto Shiraz 2012

Alto Shiraz 2012

Jan Braai

Jan Braai

Who is Jan Braai? His real name is Jan Scannell and he lives to braai. He started the National Braai Day initiative in 2005 and his aim is to create a national celebration of the one activity all South Africans have in common, regardless of race, language, gender or wealth, cooking over a fire. He holds the world record for the longest braai. He is currently filming his third TV series for Kyknet. For more about Jan Braai visit www.braai.com

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February 21st, 2015|Categories: Recipes|Tags: , , |

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