Instructions:
step 1 Preheat oven to 425°F (220°C). Line a baking tray with parchment paper.
step 2 Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper. Spread out on the tray and bake for 35–40 minutes, turning halfway through.
step 3 In a bowl, mix BBQ sauce, soy sauce, olive oil, garlic powder, pepper, and salt. Rub onto pork chops and let marinate for 15–30 minutes.
step 4 Heat a grill pan or skillet over medium-high heat. Cook pork chops for about 5–6 minutes per side, basting with extra BBQ sauce until caramelized and cooked through.
step 5 In another pan or grill, cook the wors coil over medium heat for 10–12 minutes, turning occasionally until evenly browned and cooked.
step 6 Assemble the plate with potato wedges, pork chop, wors, and fresh salad.
step 7 Serve with dipping sauces or chutney of choice.
Storage and Reheating Tips:
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat wedges in the oven to maintain crispiness. Pork and wors can be reheated in a pan or microwave until warmed through.
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