Pork Rib Chop with Marmite™, Thyme and Honey

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
Meat Manifesto

By Andy Fenner

Published 2017

  • About

Marmite™ on a pork chop? Sounds horrible, but if you think about it, there’s sense there: the salty, irresistible “umami” flavour and a fatty rib chop: they need each other. I owe Cape Town chef, and friend, Bertus Basson for introducing me to this combination. The clout of Marmite™ breaks down the pork fat and the Marmite™ crust demands a chop with enough fat to stick to. It’s an ideal marriage. At FFMM, we often leave the rib section extra long on chops to add visual theatre. This means l