Try these sticky chops using our Cherry Braai Plank…

  • 2x300g pork loin chops
  • 4/5 cup tomato sauce
  • 1-2 Tbsp tobasco sauce
  • 1/5 cup Worcester sauce
  • 2 Tbsp soya sauce
  • 2 Tbsp oyster sauce
  • 1/5 cup balsamic vinegar
  • 1/3 cup molasses / honey
  • 2 Tbsp mustard
  • 2 Tbsp chopped coriander
  • 2 – 3 Tbsp chopped ginger
  • 4 garlic cloves, chopped
  • 1-2 chillies, chopped
  • 1 red onion, chopped

  1. Soak cherry plank in water overnight or for at least an hour.
  2. Combine all ingredients into bowl and mix. Season loins with salt and brush on marinade.
  3. Place braai planks on an open flame for 1-2 minutes on the side you will be arranging and braaing your dish.
  4. Seal loin chops on the braai then arrange on the braai planks. Cover with a kettle braai lid and braai to your liking, between 12-15 minutes. Baste with marinade continuously.
  5. Allow meat to rest for 3 minutes before serving with extra sauce for dippping.

Recipe developed by Cara Gardner

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