Pork chops stuffed with a cheesy pesto is just the thing to serve for dinner tonight! Try this great recipe and impress everybody at the dinner table!
WHAT YOU'LL LOVE
- The Himalayan salt block seasons the crust from the outside as it sears: Cooking directly on a 400°F salt block transfers trace minerals and a subtle briny depth to the pork chop's surface — not a salty crust in the way seasoning produces, but a nuanced mineral character that a regular grill grate or pan simply cannot replicate.
- Pesto, sweet peppers, and fresh mozzarella is a filling combination that genuinely works: The herbaceous oil of the pesto, the sweetness of the jarred peppers, and the creamy melt of fresh mozzarella balance each other without competing — the filling tastes like it was designed together rather than improvised.
- The slow temperature ramp is what protects the salt block: Bringing the block up in 50°F increments from 200°F to 400°F over 40 minutes prevents thermal shock from cracking the block — patience in the preheat pays off in both block longevity and more even heat distribution across the surface when the chops go on.
- Serves two elegantly from a four-ingredient recipe: Two pork chops, one seasoning, three stuffing components — the simplicity of the ingredient list is what makes this dish feel special rather than cluttered. Everything on the plate has a reason to be there.
Pesto & Mozzarella Stuffed Pork Chop on Salt Block
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Calories
528
This recipe is built for pitmasters who love precision and presentation. By slow‑heating the salt block in stages up to 400 °F and finishing the pork chops over that mineral‑rich surface, you’re locking in juices and layered flavor in every chop.
Ingredients
-
Himalayan Salt Block
- 2 thick cut pork chops
-
Cattleman's Grill Italiano Seasoning
- 3 tbsp pesto
- 3 tbsp chopped sweet peppers (in jar)
- 6 tbsp fresh mozzarella, diced
Stuffing
Directions
Preheat the Grill & Salt Block
Place the Himalayan salt block on the grill. Start your grill or smoker (e.g. Yoder YS640) at 200°F and hold for 10 minutes.
Increase the temperature in 50°F increments every 10 minutes (200 → 250 → 300 → 350 → 400°F).
Tip: Heating too quickly can crack the salt block. Slow and steady wins here.
Prepare the Pork Chops
- Take two thick-cut, bone-in pork chops (about 1½″ thick).
- Use a sharp knife to slice a deep pocket into the side of each chop—careful not to slice all the way through.
Make the Filling
In a small bowl, combine: 3 tbsp pesto, 3 tbsp chopped sweet jarred peppers, 6 tbsp diced fresh mozzarella
- Mix well and divide evenly between the two pork chops.
- Carefully stuff the filling into each chop’s pocket.
- Use toothpicks to close the opening if necessary to prevent leakage.
Season the Outside
- Lightly coat the outside of each chop with Cattleman’s Grill Italiano Seasoning.
Place the seasoned chops in the fridge to rest for 15 minutes. This helps the seasoning set and chills the interior slightly for more even cooking.
Sear on the Salt Block
- Once the salt block is fully preheated to around 400°F, place the stuffed pork chops directly on the block.
- Let them sear undisturbed for 8–10 minutes or until the underside is browned and pulls away cleanly.
Flip & Finish
- Flip the chops and sear the second side for another 8–10 minutes.
Use an instant-read thermometer to check internal temp: If below 145°F, move the chops to indirect heat and finish cooking until safe temp is reached.
Once done, remove from the grill.
Rest & Serve
- Tent chops with foil and let them rest for 10 minutes.
- Serve whole or sliced, optionally presented on the warm salt block for a dramatic table-side finish.
Recipe Note
Recipe FAQ
Do I need to heat the salt block slowly?
Yes — this is the most important technique step in the recipe. The Himalayan salt block must be warmed gradually from 200°F to 400°F in 50°F increments, holding each temperature for 10 minutes before increasing. Heating too quickly causes thermal shock that can crack or shatter the block. A cracked block is both a safety hazard and a lost piece of equipment, so patience during preheat is non-negotiable.
Can I prep the pork chops in advance?
Yes — stuff and season the chops, then refrigerate for up to 4 hours before cooking. The cold interior actually helps the cooking process: it slows the rate at which the filling heats up, giving the exterior more time to develop a proper sear before the cheese melts and runs. Don't refrigerate longer than 4 hours, as the pesto oil can begin to denature the meat surface.
How do I know when the pork is done?
Pull at 145°F internal temperature in the thickest part of the chop, away from the bone. At 145°F the pork is safe and still slightly pink in the center — this is the USDA-approved target for whole pork cuts and produces a juicier result than the older 160°F standard. After pulling, tent with foil and rest 10 minutes, during which the internal temp will rise another 3–5°F.
Can I cook these without a salt block?
Yes — a cast iron grill pan or skillet preheated over high heat produces a strong sear. What you lose is the mineral infusion from the salt block surface and the dramatic table-side presentation. If cooking indoors without a salt block, season the outside of the chops lightly with flaky sea salt in addition to the Italiano Seasoning to approximate the mineral crust character.
What can I substitute for the sweet jarred peppers?
Roasted red peppers (from a jar) are the closest substitute — slightly less sweet but the same soft, roasted texture. Fresh red bell pepper sautéed in olive oil until soft also works. Avoid raw peppers, which retain too much crunch and moisture and can make the filling watery during cooking.
Can I make this indoors?
4 out of 5 — Great in the kitchen, better on the grill. The stuffing and seasoning are entirely countertop regardless. A cast iron skillet or grill pan over high heat replicates the sear well, and the oven can finish the chops to temperature if needed. The one thing you genuinely lose indoors is the mineral character from the salt block surface — the crust will be different, though still excellent.
Recipe Highlights
Cut the pocket parallel to the bone, not perpendicular to it: Slicing the pocket opening along the side of the chop parallel to the bone creates the largest possible interior cavity for the filling. Cutting across the grain or at an angle produces a smaller, harder-to-fill pocket and increases the risk of slicing through the opposite side of the chop.
Don't overfill — the cheese expands as it melts: Each chop gets roughly half the filling mixture (about 6 tbsp total per chop). Fresh mozzarella releases moisture and expands significantly when it melts at temperature — an overfilled chop will burst the pocket open on the salt block, spilling filling and losing the structural integrity of the presentation.
Refrigerate 15 minutes after seasoning before searing: The directions specify resting the seasoned, stuffed chops in the fridge for 15 minutes before they hit the salt block. This step firms up the exterior, helping the Italiano Seasoning adhere more uniformly, and slightly chills the filling so it heats more gradually during the sear rather than overmelting immediately.
Let the chop pull away cleanly before flipping — don't force it: The directions say to sear undisturbed for 8–10 minutes until the underside "pulls away cleanly." A properly seared chop releases from the salt block surface on its own once the crust is set. Forcing a flip before the crust forms tears the surface and causes the filling to leak out onto the block.
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Nutrition
Nutrition
- Nutrition Serving Size
- 6.41 oz
- per serving
- Calories
- 528
- Carbs
- 19 grams
- Protein
- 50 grams
- Fat
- 28 grams
- Sodium
- 1067 milligrams
