Pat the pork chops dry and trim any excess fat off if desired.
Mix all the ingredients for the marinade and beat well.
Add the chops and the marinade to a ziplock bag, seal at the top and massage well. Place in the fridge for no less than 30 – 60 minutes or a bit longer. (You can also marinate the chops in a non-metallic flat dish, covered with cling film).
Remove chops from marinade and braai over medium-hot coals until just cooked (but not dry and overcooked). Use tongs (not a fork) and try to turn them over only once or twice. Rest them for 5 minutes before serving with golden brown, braaied sweet potato roosterkoek. Enjoy while the roosterkoek is still warm and don’t forget lots of butter and apricot jam!
Mix the onion, cumin, salt and mashed sweet potato in a large bowl.
Mix the flour and yeast, and make a well in the centre. Add the sweet potato mixture to the flour and add little bits of water while mixing. Knead it into a soft dough, shape it into a ball and place it in a warm place to prove until it doubles in volume.
Knead lightly and divide and roll into tennis ball-sized balls. Sprinkle lightly with flour and leave for another 30 minutes to prove.
Braai the roosterkoek balls over medium heat until golden brown and cooked through. Serve with butter, apricot jam or onion marmalade.
