Pork chops with caraway seed rub

Method

1. Heat/light the barbecue for direct medium heat (coals evenly distributed over the base of the barbecue).
2. For the rub, put the salt, caraway seeds, pepper and sugar in a mortar and grind to a fine powder. Add the paprika, garlic granules and marjoram, then grind again until fine. Pat the chops dry with kitchen paper if need be, then rub the spice mix all over the meat. Leave to marinate at room temperature for 15 minutes.
3. Make 6 criss-cross cuts in the bread rolls (but don’t cut all the way through). Drizzle 4 tbsp olive oil into the cuts, then roughly shred the mozzarella and mix with the parsley, crushed garlic and remaining olive oil in a small bowl. Season, then divide the mix between the cuts in the rolls.
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4. Once marinated, brush the chops with sunflower oil, then put on the prepared barbecue. Grill with the lid closed, if you have one, for about 5 minutes on each side or until cooked through. Remove from the grill and set aside in a warm place to rest for 3-5 minutes.
5. Add the bread rolls for the last 5-10 minutes of cooking the chops, putting them directly on the grill plate. Cook just until crisp and the cheese is melting, then serve with the chops.