Smoke-braaied pork chops

SERVES: 6 TIME TO MAKE: Less than 1 hour

Perfectly smoked pork chops are within easy reach with this unique method. Pork is a very lean meat, especially when cooked on the braai.




  • 6 PnP pork loin chops, bone-in pork loin chops (about 2cm thick), trimmed of rind and excess fat
  • 1 pinch braai and grill seasoning
  • 1 tbsp PnP Finest extra-virgin olive oil, for drizzling
  • 1 bottle PnP pre-cooked sweet and sticky marinade pork spare ribs
  • 1 bunch PnP rosemary, or sage

Homemade sticky marinade

  • 80 ml honey
  • 60 ml soya sauce
  • 60 ml rice wine vinegar
  • 125 ml PnP Canola oil, or peanut
  • 5 ml PnP salt
  • 3 PnP garlic cloves, crushed
  • 1 fresh chillies, finely sliced
  • 3 ml Freshly ground black pepper
  • 3 ml ground cinnamon or mixed spice ground ginger
  • 60 ml juice of 1 lemon, fresh
  • 1 tbsp corn flour


  • Make two slits 3cm apart on chops through fat to prevent curling when cooking.
  • Season chops on both sides with Braai & Grill seasoning and drizzle with olive oil.
  • Pat seasoning and oil onto meat and leave at room temperature for 30 minutes.
  • Prepare braai coals to a medium/hot heat and clean grid.
  • Lift grid and place a small pan in the middle, directly on coals, to create a coal-free zone (it’s better to do this rather than pushing the coals to the sides).
  • Stand chops, fat-side up, in a smoke rack or on dog bone-shaped cookie cutters.
  • Surround chops with herbs as shown in main photo.
  • Place rack on grid and cover with a lid.
  • Smoke chops for 7-9 minutes. Open lid.
  • Remove smoke rack with chops. Lift grid and remove pan from coals.
  • Replace grid and lay chops down flat on grid. Baste chops with sticky marinade.
  • Turn and baste regularly until done.
  • Give it a generous glaze of marinade before serving.
  • Pour all homemade sticky marinade ingredients into a glass jar and shake to combine.
  • Remove lid from glass jar and microwave for 2 minutes just to cook starch.
  • Screw on lid and shake before use.