GRAB A TJOPPIE!
Nothing hits the spot quite like pork chops for dinner and tender South African pork gives you foolproof deliciousness. To make yours top of the chops, Choose bone-in chops for flavour and juiciness. Season them before pan-frying – two at a time – in a cast-iron pan over medium heat. Use a combo of butter and oil for the best caramelisation. To prevent chops from curling, and get beautifully crisp crackling, cut evenly spaced incisions into the fat. Alternatively, remove the fat and cook in 1cm of hot oil to make crackling to crumble over the chops before serving. It's best to undercook pork slightly, as it will continue to cook in the residual heat of the pan while you let it rest, resulting in the redistribution of the flavourful juices through the meat.
