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