Braaied pork T bone with mustard butter and pretzel crumb

Juicy pork T-bone chops grilled over hot coals and finished with rich mustard butter and a crunchy pretzel topping.

Cut:
  • Portions: 4
  • Prep: 10 minutes
  • cook: 20 minutes

Ingredients

For the pork

  • 2 Tbsp (30 ml) olive oil
  • 4 thick-cut pork T-bone chops (300–350 g each)
  • Salt and black pepper

For the mustard butter and pretzel crumb

  • 80 g unsalted butter, softened
  • 2 Tbsp (30 ml) wholegrain mustard
  • 1 tsp (5 ml) Dijon mustard
  • ½ tsp (2.5 ml) honey
  • ½ lemon, juiced
  • Salt
  • 1 C (250 ml) salted pretzels
  • 2 Tbsp (30 ml) butter, melted
  • ½ tsp (2.5 ml) paprika
  • 1 Tbsp (15 ml) olive oil

For the mustard roasted potatoes

  • 1 kg baby potatoes, washed
  • 2 Tbsp (30 ml) Dijon mustard
  • 2 Tbsp (30 ml) olive oil
  • 4 sprigs fresh thyme, leaves picked
  • Salt and black pepper

To serve

  • 2–3 chives, finely chopped

Method

For the pork:
Prepare the coals on the braai to a medium-high heat. In a bowl, combine the olive oil, pork chops, salt and pepper. Rub well to coat evenly and set aside.

For the mustard butter:
In another bowl, mix together the softened butter, wholegrain mustard, Dijon mustard, honey, lemon juice and a pinch of salt. Stir until smooth and set aside at room temperature.

For the pretzel crumb:
Place the pretzels in a food processor and blitz into coarse crumbs, taking care not to over-process into a powder. Heat a frying pan over medium heat, add the pretzel crumbs, melted butter, paprika and olive oil, and toast for 3–4 minutes, stirring constantly, until golden and fragrant. Remove from the heat.

For the mustard roasted potatoes:
In a separate bowl, toss the baby potatoes with the Dijon mustard, olive oil, thyme, salt and pepper. Spread out on a baking tray and roast for 30 minutes, or until tender and golden.

To braai the pork:
Place the pork T-bone chops on the braai and cook for 5–7 minutes per side, turning as needed to avoid flare-ups. Cook until the internal temperature reaches 63 °C, then remove from the heat and rest for 5 minutes.

To serve:
Arrange the pork chops on a serving platter, top with generous spoonfuls of mustard butter and finish with the pretzel crumb. Garnish with fresh chopped chives.

Serving suggestion: Serve with a crisp green salad or grilled tenderstem broccoli to balance the rich mustard butter.