25 Minutes | 6 Servings | 15 Ingredients
Get ready for a celebration deeply ingrained in the nation’s cultural fabric with our Atchar Masala Pork Chops with Braaied Pineapple recipe.
In a country where culinary diversity is a testament to its vibrant history, this recipe pays homage to South Africa’s unique heritage.
It combines the warmth of masala spices with the tantalising sweetness of pineapple – it’s simply divine! Locally sourced, versatile and full of flavour, Farmstead Pork chops are perfect for this recipe.
It will take centre stage as family and friends gather around the fire and tantalising aromas of grilling meats fill the air. Experience a sense of togetherness as you enjoy the flavour that speaks to the heart of the nation’s love for spice-infused meals.
This recipe encapsulates the essence of Heritage Day – it’s a celebration of unity, diversity, and the art of bringing people together through food. So, fire up the braai and create a feast that speaks to the soul of the nation with this Atchar Masala Pork Chops with Braaied Pineapple recipe.
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4 – 6 Farmstead Pork chops
1 onion; finely chopped
3 tbsp. (45ml) olive oil
1 – 2 tbsp. (15ml) Garam Masala
½ – 1 tsp. (2.5 – 5 ml) crushed chilli flakes
1 tsp. (5ml) ground cumin
1 tsp. (5ml) ground coriander
6 – 8 curry leaves
⅓ cup (80ml) peach chutney
½ cup (125ml) crushed pineapple
2 tbsp. (15ml) fresh ginger; peeled and grated
Juice of 1 lemon
2 – 3 garlic cloves; crushed
Sauté the onion, olive oil, Garam Masala, chilli flakes, cumin, and coriander until the onions are translucent. Add the curry leaves and fry until crisp (this will take a few seconds).
Stir through the chutney, crushed pineapple, garlic, ginger and lemon.
Simmer until the sauce has reduced and thickened. Season with salt and pepper and set aside.
Baste the pork chops with marinade on all sides and place fat side down over a medium heat braai.
Allow to render slowly, about 4 – 6 minutes, or until crisp. If the fat is very thick, it may take longer.
Continue to braai and baste, depending on the thickness, for about 6 – 8 minutes, or until cooked through (internal temperature of 62°C) and caramelised.
Serve warm with your favourite salads and braai breads. Salt and milled pepper