BBQ Pork Chops and German Potato Salad

by Kyla Van Heerden
Grilled Pork Chops

By Funky Ouma
Grilled Pork Chops

BBQ Pork Chops and German Potato Salad

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 6 thick cut pork loin chops
  • 2 tablespoons Funky Ouma Olive Oil
  • 4 knobs of butter
  • 2 cloves garlic, lightly crushed
  • 1 generous picking of thyme
  • Funky Ouma Braai Salt
  • ------- GERMAN POTATO SALAD -------
  • 2 kg baby potatoes, quartered
  • 6 slices lean back bacon
  • 1 red onion, finely chopped
  • 1/4 cup apple cider vinegar
  • 2 tablespoons water
  • 1 tablespoon of Funky Ouma Extra Virgin Olive Oil
  • 1 tablespoon of whole grain mustard
  • 1/2 teaspoon granulated sugar
  • Funky Ouma Salt
  • Ground black pepper
  • 8 green onions, sliced



For the chops:
1. Pre-heat a large skillet/cast iron pan to high heat.
2. Meanwhile, make sure your pork cutlets are nicely trimmed of all the fat, your butcher will
do this for you to save you time, just ask.
3. Drizzle your cutlets with Funky Ouma olive oil on both sides, then generously season
them with Funky Ouma Braai Salt. Make sure the cutlets are room temperature
4. By now your pan should be smoking hot. Place the cutlets down, fat side to render off the
fat for a minute, it should be a golden colour and crispy.
5. Then place your cutlets down and cook for 6 minutes a side.
6. Add your knobs of butter, let it bubble and add garlic and thyme. Spoon the juices over
your cutlets, giving them a beautiful golden crispiness.
7. Add more Funky Ouma Salt to your rested cutlets and serve with the German Potato
Salad, lemon wedges and a sprinkle of chopped parsley.


For the German Potato Salad

1. In a large pot, cover potatoes with water and season generously with salt.
2. Bring water to a boil and cook until potatoes are easily pierced with a knife, 15 to 20
3. Drain and let cool slightly before transferring to a large serving bowl.
4. In a large skillet over medium heat, cook bacon until crispy, about 8 minutes. Reserve
about 2 tablespoons of fat in pan, and transfer bacon to a paper towel-lined plate to
5. Add red onion and cook over medium heat until starting to soften, about 3 minutes.
6. Whisk in in apple cider vinegar, water, olive oil, mustard, and sugar. Bring mixture to a
simmer, then turn off heat and season with salt and pepper.
7. Stir in green onions and gradually pour mixture over potatoes.
8. Toss to combine and serve warm.


Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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