RECIPE LIBRARY:
An outstanding recipe! Everyone licked their fingers and scraped their plates.
4 double loin chops (saddle chops)
Ina Paarman's Garlic Pepper Seasoning
Olive oil
4 metal skewers
Ina Paarman's Herb Marinade
Season the chops well with Garlic Pepper Seasoning and drizzle olive oil over them. Turn to coat all round - work on a flat plate.
Line the chops up on their sides, insert metal or wooden skewers, see video. Cover and leave at room temperature until the fire is medium hot.
Move the coals to the sides - leaving a coal free zone or close the bottom vent of the braai.
Place chops, fat side down to crisp up the fat over the coal free zone on a very slow fire (vent closed) to prevent flare-ups.
When the fat is crisp, slash through the fat. Even out the coals, take the chops off the skewers and lay them flat on the grid.
Baste generously with Herb Marinade, mixed with remaining olive oil on the plate, while cooking and turning - baste every time when you turn the chops.
Cook until well browned but still a little pink in the middle.
CHEF'S TIP:
This technique of building layers of flavour on the chops by brushing and turning, gives excellent flavour depth.