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Benny Chilli Beef Chops served with KOO Chakalaka & Pap

Benny Chilli Beef Chops served with KOO Chakalaka & Pap

Recipe by Jay Miller

Serves: 4

Prep time: 15 minutes plus marinating

Cooking time: 15 minutes


4 Lamb Chops, room temperature
2 Tbsp Benny Chili Beef Seasoning
1/4 cup Coleman’s Worcestershire sauce
3 Tbsp Honey
2 Tbsp Garlic and Ginger paste
2 tsp Coleman’s English Mustard
¼ cup Olive Oil plus extra for frying
Salt and Pepper to taste

To serve with: KOO Chakalaka and Pap


Start by generously seasoning your chops with Benny Chilli & Beef Seasoning on both sides. Place seasoned chops in a mixing bowl and set aside. To make the marinade, combine Coleman’s Worcestershire sauce, honey, garlic and ginger paste, Coleman’s English Mustard and olive oil in a separate bowl and stir to combine. Pour marinade over the chops making sure to turn them so that the marinade covers them all on both sides. Cover the bowl and place in the refrigerator for at least 30 minutes or overnight if you have the time. Bring a griddle pan to a medium heat. Add a drizzle of olive oil and grill chops for 2-3 minutes on each side or until cooked to your liking. Place chops in a roasting dish and allow to rest for 5 minutes. Serve with a generous helping of pap and KOO Chakalaka.

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