Prepare a medium-high heat braai.
Drizzle the pork chops with oil and season them generously with Ina Paarman Braai & Grill Seasoning.
Place the pork chops on the braai; flip them every minute or so for about 8-12 minutes, depending on the thickness. This technique of regular flipping helps build an even char all over the surface of the meat, while simultaneously not allowing too much heat to penetrate to the centre of the meat, keeping it juicy and moist. If you have a meat thermometer, cook to 63 ºC.
If the chops have a thick fat cap, use tongs to clamp them together and stand them upright, fat side down on the grid, to render and crisp the fat. Once cooked, remove the chops from the braai and allow them to rest for 5 minutes. Resting ensures that the juices redistribute, keeping the meat tender.
Serve with pap and chakalaka.
