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. It also gives your pork the most incredible flavor and crust.
The first time you heat a salt block can be tricky, so follow my steps below.
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So What Is A Salt Block?
Pink salt slabs are sourced from Pakistan’s darkest corners of the Himalayan ranges. 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 salt slabs are then carved into plates and slabs for barbecuing or crushed as 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 method. You can cook almost anything on a salt slab. They handle extremes of temperature and infuse food with excellent natural minerals.
They are great for searing and cooking food, such as meats and vegetables when heated on the grill. Salt blocks can hold temperatures for a reasonable length of time. Thus, they are similar to cast iron cookware and easy to clean.
They are great as a serving platter for cold foods like fresh fruit and cheeses when chilled.
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. Dry foods will not alter at all, as no moisture can 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 maintaining 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.
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 cook, the more salt it will absorb.
Longer cooking times will also taste saltier, so stick with thinner cuts. Quick-cooking foods are perfect for a salt block.
Note: I wouldn’t cook crumbed pork chops on the salt block, as the crumb will stick and fall off. Foods with a high fat content tend to absorb less 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.
What You Need
- 2 thick-cut pork chops
- BBQ Rub (or use my recipe below)
- 2 tablespoons smoked paprika
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon dried mustard
- 2 tablespoons brown sugar
- 3 roughly chopped tomatoes
- 10 roughly chopped basil leaves
- 6 tbsp goat cheese
- Note: pork loin is a good alternative if you can find pork chops
How to Cook Chops on a Salt Block
Step 1 – Preparing the Grill
Preheat the grill to 200°F.
Step 2 – Preparing the Salt Block
Place the salt slab on the barbecue’s grill grates. Close the lid and let it warm through for about 10 minutes.
Turn the heat to medium (250°F) for another ten minutes. Increase the temperature by 50°F every 10-15 minutes until it reaches 400°F.
Step 3 – Preparing the Pork Chops
Ensure you allow enough time for the pork chops to thaw completely. 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 for 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.
Note: You may find that you are left with some grease from your pork chops. You can reuse the grease for other recipes.
Step 8 – Rest
Remove the chops from the salt blocks. Cover and rest for 10 minutes before serving to allow the juices to settle.
Care Tips For A Salt Block
If you care for your salt block, it can last years. When cleaning, first allow the block to cool completely. Use a soft brush to remove stubborn food bits, then wipe with a moist, clean cloth.
You don’t need 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 it in a dry area where humidity isn’t an issue.
If you live in a high-humidity area, wrap the salt plate in a towel before storing it. Otherwise, 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 soak it in the bath!
Over time, the Himalayan pink salt block may change color from cooking or cleaning. This is perfectly normal.
What to Serve With Your Pork Chops
We all know that apple sauce goes well with pork chops, but what else can you serve with them?
Serve your pork chops with;
See more ideas for sides for pork chops here; they are all simple yet declious recipes.
Salt Block Pork Chops
Equipment
- Grill
- Himalayan Salt Block
Ingredients
- 2 thick-cut pork chops
- BBQ Rub or use my recipe below
- 2 tablespoons smoked paprika
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ½ teaspoon dried mustard
- 2 tablespoons brown sugar
- 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
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
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 recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Where can you get a salt block and what is the average cost?
Hiya mate!! I got mine from Amazon and it was around $40 and definitely well worth it!
these chops came out super juicy