Pork Rib Chop with Marmite™, Thyme and Honey

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