Salt Block Pork Chops (Sear Your Pork in 7 Simple Steps)

Have you ever used a Himalayan salt plate for cooking or serving? 

Searing your pork chop on a salt block is the perfect way to impress at your next cookout! 

Plus it gives your pork the most incredible flavor and crust. 

 The first time you heat a salt block can be tricky, so make sure you follow my steps below.

So What Is A Salt Block?

Sourced from the darkest corners of the Himalayan ranges in Pakistan are pink salt slabs.

It’s believed to be the purest, cleanest salt in the world.

Pink salt is full of trace minerals and free from pollution and chemicals.

The slabs of salt are then carved into plates and slabs for barbecuing. Or crushed as a cooking salt among other things.

As a cooking tool, they are fantastic at cooking, chilling, and seasoning food.

Cooling or heating to extreme levels doesn’t affect the quality. Take care to do both at a slow rate to avoid damage.

Why Cook On A Salt Block?

Himalayan salt block cooking is a very versatile way of cooking. You can cook almost anything on a salt slab.

They handle extremes of temperature and infuse food with wonderful natural minerals.

When heated on the grill they are great for searing and cooking food, such as meats and vegetables.

Salt blocks can hold temperatures for a good length of time. So, they are much like using cast iron cookware and as easy to clean.

When chilled, they are great as a serving platter for cold foods like fresh fruit and cheeses.

Will The Salt Affect The Taste?

Cooking or serving on a salt block will give a subtle savory flavor.

The more moist the food, the more intense the salt flavor will be. Dry foods will not alter at all, as there is no moisture to absorb the minerals.

Don’t Have A Salt Block?

You can also try smoking your pork chops. This method ensures they stay juicy and tender but still have a great flavor.

Heating The Salt Block

The key to cooking on a salt block, and taking care of it, is to heat the block slowly to prevent surface cracking.

Make sure the block is completely dry before beginning the heating-up process.

As a general rule of thumb, heat the slab in 50°F increments, increasing every ten minutes.  

Heat it in indirect heat to control the temperature increase.

The block is ready for use when its temperature reaches 500°F. Test with a laser thermometer, or splash a few drops of water on.

If the water drops sizzle away quickly, it’s the perfect temperature.

Cooking is best done on a grill, as using it in the oven may damage both the block and the oven.

How To Cook On The Grill Using a Salt Block

Begin by heating the block in stages, on the indirect section of the gas or charcoal grill.

The higher the moisture content of the food you are cooking, the more salt it will absorb.

Longer cooking times will also give a saltier taste, so stick with thinner cuts. Quick-cooking foods are perfect for a salt block.

Foods with a high-fat content tend to absorb less of a salty flavor.

So if you want to reduce the amount of salt absorbed in the food, coat the salt block with a light layer of oil.

Try layering the block with fresh herbs like rosemary or basil. It can help reduce salt absorption and prevent food from sticking.

Care Tips For A Salt Block

If you care for your salt block, it can last years.

When cleaning, allow the block to completely cool down first. Use a soft brush to remove stubborn food bits, then wipe with a moist clean cloth.

You don’t need to use heavy chemical sprays or cleaners, as salt is naturally antimicrobial. 

Keep the block as dry as possible – don’t soak or submerge it in water. Store in a dry area where humidity isn’t an issue.

If you live in a high humidity area, wrap in a towel before storing. The salt plate will attract moisture and deteriorate.

The block will wear down over time and use. Once it becomes too small to cook on, you can grate it down to add to food or even have a soak with it in the bath!

Over time, the Himalayan pink salt block may change color from cooking or cleaning. This is perfectly normal.

What You Need for Mediterranean Stuffed Salt Block Pork Chops Recipe

  • 2 thick-cut pork chops
  • Seasoning

Stuffing

  • 3 roughly chopped tomatoes
  • 10 roughly chopped basil leaves
  • 6 tbsp goat cheese

Method for Salt Block Pork Chops

Step 1 – Preparing the Grill

Preheat the grill to 200°F.

Step 2 – Preparing the Salt Block

Place the salt slab on the grill grates of your barbecue. Close the lid, and let them warm through for about 10 minutes.  

Turn the heat to medium heat (250°F) for another ten minutes. Increase the temperature by 50°F every 10-15 minutes until the temperature reaches 400°F.

Step 3 – Preparing the Pork Chops

Slice a pocket along the middle of the side of the pork chop. 

Step 4 – Stuffing the Chops

Mix the stuffing ingredients in a bowl. Push the mixture into the slits on the side of the chops. Secure with a toothpick, if needed.

Step 5 – Seasoning the Pork Chops

Lightly season the outside of the chops with the seasoning this will help tenderize the pork chops.

Let them rest for 15 minutes in the refrigerator.

Step 6 – Cooking the Pork Chops

Place the chops on the pre-heated slab of salt, on the grill.

Cook for approximately ten minutes, flip and cook the other side another ten minutes.

Step 7 – Cooking Temperatures and Times for Pork Chops

Cook for 10-15 minutes, on the salt slab.

Cook until the internal temperature of the pork chop is 145°F, rather than a specific time. Use a reliable meat thermometer for accuracy.

Step 8 – How Long to let Pork Chops Rest?

Remove the chops from the salt blocks. Cover and let rest for 10 minutes before serving to allow the juices to settle.

Salt Block Pork Chops

Searing your pork chop on a salt block is the perfect way to impress at your next cookout!
Prep Time20 mins
Cook Time35 mins
Resting Time15 mins
Total Time1 hr 10 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 2
Calories: 308kcal
Author: Charlie

Equipment

  • Grill
  • Himalayan Salt Block

Ingredients

  • 2 thick-cut pork chops
  • 3 roughly chopped tomatoes
  • 10 roughly chopped basil leaves
  • 6 tbsp goat cheese

Instructions

  • Preheat the grill to 200°F.
  • Place the salt slab on the grill grates of your barbecue. Close the lid, and let them warm through for about 10 minutes.  
  • Turn the heat to medium heat (250°F) for another ten minutes.
  • Increase the temperature by 50°F every 10-15 minutes until the temperature reaches 400°F.
  • Slice a pocket along the middle of the side of the pork chop. 
  • Mix the stuffing ingredients in a bowl. Push the mixture into the slits on the side of the chops. Secure with a toothpick, if needed.
  • Lightly season the outside of the chops with the seasoning. Let rest for 15 minutes in the refrigerator.
  • Place the chops on the pre-heated slab of salt, on the grill. Cook for approximately ten minutes, flip and cook the other side another ten minutes.
  • Cook for 10-15 minutes, on the salt slab. Cook until the internal temperature is 145°F, rather than a specific time.
  • Remove the chops from the salt blocks. Cover and let rest for 10 minutes before serving to allow the juices to settle.
  • Serve and enjoy!

For a fresh and healthy new way to infuse your food with flavor, why not try using Himalayan salt block cooking?

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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