A few years ago, on Christmas morning, my sister handed me a rather heavy gift. Inside was a beautiful pink slab of what looked like marble. This is embarrassing, but I had no idea what it was. “It’s a Himalayan salt block!” Naturally. My sister announced, proud of her creative yet relevant gift idea. And as much as I loved the look and idea of this gorgeous pink block, I’m ashamed to say, it has been sitting in my pantry the ever since. Every so often she would ask, “Have you used that salt block we gave you?” Wide eyed and so excited to hear how it had worked out. I would shamefully promise, “Not yet. But I will!”
The truth is that I have been intimidated. I consider myself well-versed on the subject of kitchen equipment. I thought from my experience in restaurants that I knew all there is to know about what an ambitious home cook should have or covet for their own kitchen. But sure enough, my over-achieving, brilliant, multitasking, genius-of-a-sister had to find the one cooking tool I’d never heard of. The other problem was that, at the time, there wasn’t much information on salt blocks out there. I couldn’t even find a recipe on the internet. More recently, they seem to be growing in popularity and cookbooks are being published on how to use the stunning pink blocks. Not to mention that, a few weeks ago, my sister sent me an email with dozens of links to salt block recipes. God she’s good. I no longer had an excuse. It was time to break in this beauty. I should have done it sooner because the results have been marvelous.
I started out with shrimp, which was incredible! And then moved on to the beloved pork chop. The block gave the chops a beautiful dark crust and a moist, perfectly tender middle. If you don’t have a salt block, don’t worry, you can still make the below pork recipe using a grill or cast-iron skillet. I recommend serving it with a simple summer corn salad and gin gimlets to drink!
Peach and Bourbon Glazed Pork Chops with Summer Corn Salad