Serves 4-6
The success and succulence of this recipe depends on the thickness of the chops. Ask the butcher to cut 2 cm thick chops from a whole pork loin.
Recipe Category

You will need

4 pork loin chops, 2 cm thick
Ina Paarman’s Lemon & Black Pepper Seasoning
½ cup (125 ml) Ina Paarman’s Sticky Plum & Soy Marinade & Baste
olive oil
4 just ripe plums or nectarines, halved and pipped
2 lemons, halved
fresh origanum

Ina’s Tip

This technique of building layers of flavour depth on the chops by brushing and turning, gives excellent results.
We don’t call for Halloumi in our recipes often, but when we do we’re always impressed with how well it cooks up. Halloumi is traditionally made from sheep or goat’s milk and has a high melting point, which means it can be pan-fried or grilled and it won’t melt into a lump. It’s got a tangy, briny flavour similar to feta.


Slice once into the fat side of each chop.
Rub with Lemon & Black Pepper Seasoning on both sides.
Place on a plate, add ¼ cup (60 ml) of the Marinade and turn in the Marinade to coat both sides.
Cover and marinate for 1 hour or leave in the fridge overnight.
Prepare a medium hot braai fire.
Stand the chops on their sides with their fat sides down, insert two wooden skewers about 2 cm apart through the meaty parts.
Place chops, fat side down, over the cooler side of the braai to crisp up the fat. Turn and cook the other side.
Even out the coals, take the chops off the skewers and lay them flat on the grid.
Brush with olive oil and baste generously with fresh Marinade, repeat brushing every time you turn the chops.
Cook until well browned but still a little pink in the middle.
Remove the chops to a wooden board and tent with foil. Rest for at least 15  minutes while grilling the lemons.
In the meantime toss the plums or nectarines and lemons with a mixture of olive oil, Marinade and Lemon & Black Pepper Seasoning. Cook on the braai.
Slice the chops into neat slices for serving as illustrated.
Serve  on a wooden board and garnish with fresh origanum.