Tangy Cranberry Pork Chops

Even though cranberries are traditionally connected with turkey,

I have used them with pork, a meat they go very well with.

these are great done on the braai or barbecue.

Serve with baked potatoes filled with butter or salad cream and a green leaf salad.

Ingredients:
6 large pork chops
Sea Salt and freshly ground Black Pepper to season

For the Marinade:
4 garlic cloves, finely chopped
30ml chopped fresh marjoram
30ml vegetable oil
zest of 2 oranges
2ml ground black pepper
6 bay leaves, each torn in half.

Method:
Place on a cutting board and, with a sharp knife, cut through the fat about 2cm apart. This is to stop the chops from curling at the edges during the grilling process and allow for more even cooking.
For the Marinade:
Mix the marinade ingredients together in a large bowl , leaving out the bay leaves.
Place the chops in the bowl one at a time and rub the marinade over both sides of the chops. Place a torn bay leaf on each chop, pack into a plastic bag and leave in the fridge over night, or for at least 3 hours.
Give the chops enough time out of the fridge to loose the chill and season well with sea salt and freshly ground black pepper before grilling.
Preheat the grill to a medium-high or "sizzling" temperature.
Grill the chops for 2 minutes on each side to seal the meat.
Spread the chops with "Cranberry and Orange Sauce" and return to the grill under a reduced heat for 5-7 minutes.
Repeat this grilling of the other side of the chops.
Transfer the chops to a warmed serving tray and allow to rest for 4-5 minutes, covered with vented foil before serving with more Cranberry and Orange Sauce.

Cranberry and Orange Sauce
Ingredients:
250g cranberries
100g white sugar
200ml orange juice
2ml freshly ground black pepper
1 bay leaf

Method:
Combine the ingredients in a pan and bring to the boil.
Simmer gently for 20-25 minutes.
After about 15 minutes the berries will begin to soften. Help them to break down by crushing them with the back of a wooden spoon.
Pour into a sterilised jar.
Allow to cool and keep in the fridge until required. It will keep for a few weeks.