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. We’ve perfected the best of both worlds, but this year’s all about the rub: from T-Bone Steak with Coffee Chili Rub to Feta Parcels with Grilled Zucchini and Peaches, our flavourful and fulfilling grill recipes are winners all around. These pork chops with warm caraway and paprika are a must before the season ends.
Pork Chops with Caraway Seed Rub and Grilled Bread Rolls
Cheesy bread makes everything better, but these perfectly charred pork chops are the true stars here.
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.
