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Grilled pork chops arranged on a pan with bread and a fork.

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
  • 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.