It’s a well-known fact that Canadians love their BBQ, and are always on the hunt for the next best marinade or dry rub. This year is all about the latter, making this the best grilled pork chop recipe because of its delicious warm caraway and paprika rub. They are a must-try before grilling season ends. It’s perfectly paired with crisp bread rolls filled with melty cheese, also prepared right on the grill.
If you’re looking for more flavourful and fulfilling grill recipes, ours are winners all around. Try this T-Bone Steak with Coffee Chili Rub or these Feta Parcels with Grilled Zucchini and Peaches. Need to prepare some easy barbecue sides to go alongside your main dishes? Check out our recipes for Grilled Shrimp and Scallop Skewers, Spicy Grilled Pineapple and Easy Grilled Vegetables.
What is the best seasoning for grilled pork chops?
Most grilled pork chop recipes include the basics: salt, pepper and paprika for some smokiness. The star ingredient of this recipe are the caraway seeds, which get ground in a mortar and pestle until fine. Our spice rub also includes sugar, garlic and marjoram, an aromatic herb with a slightly citrus and floral taste.
Should I marinate pork chops before grilling?
Yes. Marinating your pork chops prior to grilling will help tenderize tough cuts of meat, make them extra flavourful and help achieve a delicious caramelized crust. This recipe recommends letting your pork chops marinate for 15 minutes before grilling.
How long should a pork chop be cooked on a grill?
It depends on the thickness of your cut. Generally, you want to cook it until the juices run clear when pierced and there is a hint of pink on the inside. In this recipe, we recommend grilling for 5 minutes per side on medium-high heat. After you take the pork chops off the grill, let stand for 3 minutes before serving. This allows for the juices to redistribute and leads the pork chop to be more tender.
Pork Chops with Caraway Seed Rub and Grilled Bread Rolls
Ingredients
- 2 tsp sea salt
- 2 tsp caraway seeds
- 1 tsp black peppercorns
- 1 tsp cane sugar or granulated sugar
- ½ tsp paprika powder
- ½ tsp granulated garlic
- ½ tsp rubbed marjoram
- 4 pork chops
- 4 bread rolls
- ⅓ cup parsley leaves chopped
- 1 cup shredded mozzarella
- 1 clove garlic minced
- ½ cup olive oil divided
- pinch salt
- pinch black pepper
- 2 tbsp sunflower oil
Instructions
- Heat barbecue to medium-high heat.
- Using a mortar and pestle, combine salt, caraway seeds, peppercorns and sugar; grind until fine. Add paprika, garlic and marjoram; grind again until fine. Rub all over pork chops and let marinate at room temperature for 15 minutes.
- Using a sharp bread knife, make 6 deep cuts across each bread roll without cutting through to make a grid pattern. In a bowl, stir parsley, mozzarella, garlic and ¼ cup of the olive oil. Drizzle ¼ cup remaining olive oil into cuts; fill into ruts and sprinkle with salt and pepper.
- Brush pork chops with sunflower oil; place on greased grill. Cook, covered flipping once, until juices run clear when pork is pierced and just a hint of pink remains inside, 5 minutes per side. Place bread rolls on grill; cook, covered, until crisp and cheese is melted, about 5 minutes.
- Transfer pork chops to cutting board; cover with foil and let stand for 3 minutes before serving with bread rolls.
