Stuffed Pork Chop on Himalayan Salt Block

Directions

Preheat the Grill & Salt Block

1. 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.

2. Increase the temperature in 50°F increments every 10 minutes (200 → 250 → 300 → 350 → 400°F).

3. Tip: Heating too quickly can crack the salt block. Slow and steady wins here.

Prepare the Pork Chops

1. Take two thick-cut, bone-in pork chops (about 1½″ thick).
2. 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

1. In a small bowl, combine: 3 tbsp pesto, 3 tbsp chopped sweet jarred peppers, 6 tbsp diced fresh mozzarella

2. Mix well and divide evenly between the two pork chops.
3. Carefully stuff the filling into each chop’s pocket.
4. Use toothpicks to close the opening if necessary to prevent leakage.

Season the Outside

1. Lightly coat the outside of each chop with Cattleman’s Grill Italiano Seasoning.

2. 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

1. Once the salt block is fully preheated to around 400°F, place the stuffed pork chops directly on the block.
2. Let them sear undisturbed for 8–10 minutes or until the underside is browned and pulls away cleanly.

Flip & Finish

1. Flip the chops and sear the second side for another 8–10 minutes.

2. 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.

3. Once done, remove from the grill.

Rest & Serve

1. Tent chops with foil and let them rest for 10 minutes.
2. Serve whole or sliced, optionally presented on the warm salt block for a dramatic table-side finish.