BUTTERFLIED CHOPS AND CHIPS
1,5 kg springbok/beef chops, butterflied
1,5 kg springbok/beef chops, butterflied
Marinade
250 g tin crushed pineapple
60 ml (¼ cup) soya sauce
250 ml (1 cup) mayonnaise
250 ml (1 cup) chutney
60 ml (¼ cup) olive oil
60 ml (¼ cup) honey-and-mustard sauce
5 ml (1 t) mild curry powder
30 ml (2 T) sugar
30 ml (2 T) dried mixed herbs
salt and freshly ground black pepper
METHOD
Preheat oven to 180°cup.
Place the chops in an ovenproof dish and season with salt and pepper.
Mix the marinade ingredients well and pour over the chops.
Cover with foil and cook in the oven for 1½ hours.
Serve with chips.
