• Braai-friendly
Ingredients
Method
1 Fry the onions, Hinds Turmeric and Hinds Cayenne Pepper for 2 minutes. Then add the carrots, tomatoes, chicken stock and Hinds Dried Parsley. Add the samp and beans and simmer on a low heat for 10 - 15 minutes until the sauce thickens and coats the samp and beans.
1 Sprinkle the Hinds Steak and Chops Spice and Hinds Ground Black Pepper over the pork chops. Heat the oil and fry the pork chops on medium-high heat for about 5 - 8 minutes on each side depending on how thick the pork chops are. When they are almost cooked, add in the butter. Serve with the samp and bean stew and freshly chopped parsley.
To check that the pork chop is cooked, take one from the pan and cut into it with a sharp knife. If it’s still red it needs to cook a little longer. The thinner the pork chop the faster it will cook.
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Ingredients
Directions
1 Fry the onions, Hinds Turmeric and Hinds Cayenne Pepper for 2 minutes. Then add the carrots, tomatoes, chicken stock and Hinds Dried Parsley. Add the samp and beans and simmer on a low heat for 10 - 15 minutes until the sauce thickens and coats the samp and beans.
1 Sprinkle the Hinds Steak and Chops Spice and Hinds Ground Black Pepper over the pork chops. Heat the oil and fry the pork chops on medium-high heat for about 5 - 8 minutes on each side depending on how thick the pork chops are. When they are almost cooked, add in the butter. Serve with the samp and bean stew and freshly chopped parsley.
To check that the pork chop is cooked, take one from the pan and cut into it with a sharp knife. If it’s still red it needs to cook a little longer. The thinner the pork chop the faster it will cook.
