Braaied Tjops (South African Grilled Chops)

Braaied tjops are most commonly made with lamb or pork chops, though beef chops are also used. Lamb chops are especially popular in South African braai culture, often marinated in a mixture that may include Worcestershire sauce, garlic, and apricot jam. The meat is grilled over an open wood or charcoal fire, which is central to the braai tradition.

A braai traditionally uses wood or charcoal as fuel, and many South Africans insist that the fire must be started from real wood rather than gas. The braai is also deeply embedded in South African social culture, often lasting many hours and serving as a communal gathering rather than just a cooking method. In contrast to American barbecue, the braai typically emphasizes simple seasoning and the flavor of the fire itself.

'Tjops' is a South African term derived from the English word 'chops,' referring to rib-cut portions of lamb, pork, or beef that are grilled over an open flame. The word is commonly used in Afrikaans and South African English. Braaied tjops are a near-universal feature of South African braais and are often served alongside boerewors, pap, and chutney.

Braaied tjops are commonly served with pap (a maize-meal porridge similar to polenta), tomato-and-onion gravy known as sous, and boerewors on the side. Other popular accompaniments include garlic bread, roasted vegetables, and South African chutneys such as those made by Mrs. H. S. Ball's. The spread is often communal, with everyone eating directly from the braai area.