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Pork chops with caraway seed rub

Name: Pork chops with caraway seed rub
Prep time: 35 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 outdoor reared pork chops, about 250g each; 4 bread rolls; 8 tbsp olive oil; 125g ball mozzarella; 4 tbsp parsley, leaves picked, roughly chopped; 1 garlic clove, crushed; 2 tbsp sunflower oil; For the caraway seed rub; 2 tsp sea salt; 2 tsp caraway seeds; 1 tsp black peppercorns; 1 tsp granulated sugar; ½ tsp paprika; ½ tsp garlic granules; ½ tsp dried marjoram; You’ll also need; Pestle and mortar (or use the end of a rolling pin to grind in a bowl)

By: The Taverne Agency

Published: 7 Jun 21
Updated: 25 Mar 24

Grill or barbecue juicy pork chops with a caraway seed rub. Serve with easy pull-apart bread rolls crammed with mozzarella for a simple BBQ dinner.

Herb and spice rubs are easy to make, yet add a real flavour punch. How about our T-bone steaks with coffee rub next time?

Easy
June 2021

Test kitchen approved

Serves 4
Hands-on time 35 min, plus 15 minutes resting

Grill or barbecue juicy pork chops with a caraway seed rub. Serve with easy pull-apart bread rolls crammed with mozzarella for a simple BBQ dinner.

Herb and spice rubs are easy to make, yet add a real flavour punch. How about our T-bone steaks with coffee rub next time?

Nutrition: per serving

Calories: 819kcals
Fat: 38g (11.4g saturated)
Protein: 77.5g
Carbohydrates: 40.3g (2.8g sugars)
Fibre: 2.8g
Salt: 2.7g

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Ingredients

4 outdoor reared pork chops, about 250g each
4 bread rolls
8 tbsp olive oil
125g ball mozzarella
4 tbsp parsley, leaves picked, roughly chopped
1 garlic clove, crushed
2 tbsp sunflower oil

For the caraway seed rub

2 tsp sea salt
2 tsp caraway seeds
1 tsp black peppercorns
1 tsp granulated sugar
½ tsp paprika
½ tsp garlic granules
½ tsp dried marjoram

You’ll also need

Pestle and mortar (or use the end of a rolling pin to grind in a bowl)

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Method

Heat/light the barbecue for direct medium heat (coals evenly distributed over the base of the barbecue).
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.
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.

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.
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.

Recipe from June 2021 Issue

Nutrition

Nutrition: per serving

Calories: 819kcals
Fat: 38g (11.4g saturated)
Protein: 77.5g
Carbohydrates: 40.3g (2.8g sugars)
Fibre: 2.8g
Salt: 2.7g

delicious. tips

Don’t want to BBQ? Cook under a hot grill, turning halfway through, or heat a ridged griddle pan and cook on the hob – use a lid if you have one to re-create a smoky environment.
Prepare the filling for the bread rolls a few hours ahead. Store covered in the fridge and assemble just before grilling.