There’s nothing quite like the smell of Pork Chops on the braai. Juicy on the inside, with a bit of char on the outside and that smoky coal flavour – it’s pure weekend happiness. If you’ve ever ended up with dry, tough Pork Chops, don’t stress. With a few simple tips, you can turn your coal braai into a Pork Chop masterclass.
Whether you’re braaiing for family, friends or the whole complex, here’s how to braai Pork Chops perfectly on a coal braai.
1. Choose the right Pork Chops
Great braai food starts at the butcher’s counter. For the best results:
• Look for Pork Chops that are 2–3 cm thick – thin chops dry out quickly on the braai.
• Keep a nice strip of fat on the edge. That fat renders on the braai and adds big flavour.
• Choose light pink meat with a bit of marbling instead of very pale, dry-looking chops.
Thicker, well-marbled Pork Chops are more forgiving and stay juicy over the coals.
2. Bring your Pork Chops to room temperature
If you put fridge-cold Pork Chops straight onto the braai, the outside burns before the inside is cooked.
• Take the Pork Chops out of the fridge 30–40 minutes before braai time.
• Pat them dry with a paper towel to remove excess moisture; this helps with better browning and crackling on the fat.
Room-temperature Pork cooks more evenly and gives you that juicy, tender bite.
3. Season and marinate
You don’t need anything fancy for good Pork – simple flavours work brilliantly.
Basic seasoning:
• Brush lightly with oil.
• Season generously with coarse salt, black pepper and a good quality braai spice.
Marinade ideas for Pork Chops:
- Olive oil, lemon juice, garlic, fresh herbs and a touch of paprika.
- A bit of chutney, soy sauce, garlic and chilli for a sweet-and-sticky finish.
- Try LYNCA MEATS’ famous Rib Sauce, simply delicious, available at the LYNCA FACTORY SHOP.
Important:
• If your marinade has a lot of sugar (chutney, honey, jam), keep most of it for basting towards the end of cooking. Sugar burns quickly over hot coals and can char the chops before they’re done.
4. Prepare your braai properly
• Use quality charcoal or hardekool / kameeldoring wood.
• Let the fire burn until you have a bed of medium coals – no big flames.
• Spread the coals out for a medium, even heat, with one slightly cooler area as a “safe zone”.
The hand test:
Hold your hand about 10 cm above the grid:
• If you can keep it there for 4–5 seconds, you’ve got a good medium heat for Pork Chops.
• If you pull away at 2–3 seconds, it’s too hot – move some coals aside or raise the grid.
5. How long to braai Pork Chops on a coal braai
Timing will depend on the thickness of your Pork Chops and the heat of your coals, but as a guide:
- For 2–3 cm thick Pork Chops on medium coals, braai for about 10–14 minutes in total.
- Braai for 5–7 minutes per side, turning every 2–3 minutes so they cook evenly and don’t burn.
- Stand the chops on the fat side for a minute or two to let the fat crisp up and render.
You’re aiming for Pork that is just cooked through, still juicy, and not dry or grey.
6. Baste smartly for maximum flavour
Once the Pork Chops are almost cooked, it’s time for the final flavour hit.
• Start basting with your sweet glaze or marinade in the last 3 – 4 minutes of braai time.
• Brush, turn, brush again – and watch for flare-ups from dripping fat and marinade.
This gives you that sticky, caramelised edge without burning the outside.
7. Rest your Pork Chops before serving
This step is often skipped, and it’s the secret to juicy Pork.
• Take the Pork Chops off the braai.
• Place them on a warm plate or board.
• Cover loosely with foil and let them rest for 5–10 minutes.
Resting allows the juices to redistribute, so they stay inside the meat instead of running out on the board.
8. Serving ideas for braaied Pork Chops
Once your Pork Chops are perfectly braaied, serve them with:
• Pap, sheba and a fresh green salad.
• Braai broodjies and coleslaw.
• Roosterkoek with butter and a tangy slaw or salsa.
Squeeze over some lemon, add a spoon of mustard or chutney on the side, and you’ve got a proper South African braai plate.
9. Quick checklist: how to braai perfect Pork Chops on coals
For easy reference, here’s a quick summary:
• Choose thick, good-quality Pork Chops with some fat.
• Bring them to room temperature and pat dry.
• Season well and only baste with sweet sauces towards the end.
• Use a medium-heat coal braai, not raging flames.
• Braai for around 10–14 minutes, turning regularly.
• Rest the Pork Chops before serving.
Follow these simple tips and you’ll never have to apologise for dry Pork Chops again.
