Pork Chops with Caraway Rub and Pull-Apart Bread Rolls. Enhance the delicious flavours of these Pork Chops with our unmissable caraway rub.
2 tsp coarse sea salt
1 tsp black peppercorns
2 tsp caraway seeds
1 tsp raw sugar
1⁄2 tsp paprika
1⁄2 tsp garlic granules
1⁄2 tsp dried marjoram
4 pork chops
4 bread rolls
8 tbsp olive oil
5 tbsp parsley leaves, finely chopped
1 garlic clove, crushed
100g mozzarella, roughly shredded
2 tbsp sun flower oil
To make caraway rub, use a mortar and pestle to finely grind salt, peppercorns, caraway seeds and sugar. Mix through paprika, garlic granules and marjoram, then grind again until fine. Massage spice rub into chops and set aside at room temperature for 15 minutes to infuse.
Meanwhile, preheat barbecue grill plate to medium. Cut each bread roll 6 times into a grid pattern (but don’t cut all the way through). Drizzle 4 tablespoons of the olive oil into cuts. Mix parsley, crushed garlic and mozzarella with remaining olive oil in a medium bowl. Season with sea salt flakes and freshly ground black pepper. Fill cuts with mixture.
Lightly brush chops with sun flower oil and place on grill plate. With lid down, cook for 5 minutes each side or until cooked through. Grill rolls for 5-8 minutes or until crisp and cheese is melting. Cover chops with foil and set aside for 3 minutes to rest, then serve with bread rolls.
Cooking chops with the bone still intact adds flavour to the meat and slows down the cooking process, which helps achieve a beautifully seared, tender chop.