Panfried or braaied. Credit: The Gardner
Pat the pork chops dry with kitchen paper. Moisture or water on the pork chops will prevent it from developing a nice golden colour and texture.
Season with salt, pepper and spice. Use a bit of of cooking oil to help rub the seasoning in the chops.
Place the chops over medium-hot coals on the braai.
If cooking indoors, heat the oil in a heavy based frying pan and use tongs or a spatula to place the chops in the pan.
Do not turn it over quickly, but braai or fry them about 5 minutes on the first side or until the bottoms release from the braai grill or pan easily.
Turn over, and grill or fry for a short period of time, just until the inside is light grey and the chops are still juicy and not dry.
Add the lemon juice and melted butter to the pan and spoon it over the chops just before serving.
If braaiing outside, mix the lemon juice and butter and drizzle over chops just before removing them from the braai.
Leave to rest in the kitchen for about 5 minutes before serving.