Pork Chops on Blackstone
Cooking pork chops on a Blackstone griddle can transform them into a succulent, flavorful meal that's perfect for any occasion. Here's how you can achieve that perfect sear and juicy interior.
You can make great tasting pork chops all year long on your Blackstone!
If you love cooking food on flat tops or griddles check out How to Cook Steak on a Blackstone Griddle, Philly Cheesesteaks on Blackstone Griddle, or the Smashed Quesadilla Burger.
Jump to Recipe
Ingredients Needed
- 4 bone-in pork chops, about 1-inch thick
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- Optional: Fresh herbs for garnish (thyme, rosemary, or parsley)
Instructions for Blackstone Pork Chops
Step 1: Preparation: Begin by preheating your Blackstone griddle over medium-high heat. It's crucial to let the griddle heat up for about 5-10 minutes to ensure it's hot enough to sear the pork chops. In the meantime, pat the pork chops dry with paper towels to remove any excess moisture. This helps in achieving a better sear.
Step 2: Seasoning: In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Drizzle the olive oil over both sides of the pork chops, ensuring they're well-coated. Next, rub the spice mixture onto both sides of the pork chops, pressing gently to adhere the seasonings. You can also use whatever seasoning you have in your pantry!
Step 3: Cooking: Once the griddle is hot, place the pork chops on the surface. Let them cook undisturbed for about 4-5 minutes on one side. This allows a nice crust to form. Flip the chops over and cook for another 3-4 minutes on the other side. The exact cooking time can vary depending on the thickness of the chops and your desired level of doneness.
Resting: After the pork chops have reached the desired temperature, transfer them to a plate and cover loosely with aluminum foil. Let them rest for about 5 minutes. Resting helps the juices redistribute throughout the meat, ensuring that each bite is moist and flavorful.
Serving: Garnish the pork chops with fresh herbs if desired and serve immediately. They pair wonderfully with a variety of sides, from grilled vegetables to creamy mashed potatoes.
Hint: leave a useful hint here, like let the grill run for 4-5 minutes to burn off any remnants, then clean it. I like to use this bristle-free barbecue brush (affiliate link) for cleaning the grill.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
Blackstone griddles are popular among outdoor cooking enthusiasts because of their versatility and they are also transportable so you can take them camping or to the lake, unlike traditional grills.
Storage
For short-term storage, pork chops can be kept in the refrigerator. Place the pork chops in the coldest part of the refrigerator, usually the bottom shelf. If the pork chops are in a package from the store, they can stay in their original packaging.
However, if the package is opened or you have leftover cooked pork chops, wrap them tightly in plastic wrap or aluminum foil, or place them in an airtight container. This helps to prevent the pork chops from drying out and absorbing odors from other foods in the refrigerator. Raw pork chops can be stored in the refrigerator for 3 to 5 days, while cooked pork chops should be consumed within 3 to 4 days.
Top tip
For a perfectly cooked pork chop, aim for an internal temperature of 145°F (63°C), which is the safe minimum cooking temperature recommended by the USDA. It takes about 4 - 5 minutes per side. Test pork chops with meat thermometer.
Yes they are, and you can use whatever seasoning blend or spice you like!
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Blackstone Pork Chops
Ingredients
- 4 bone in pork chops
- 2 tablespoon olive oil
- 2 teaspoon garlic powder
- 2 tsp onion powder
- 2 teaspoon smoked paprika
- 1 teaspoon salt
- 1 tsp black pepper
Instructions
- Begin by preheating your Blackstone griddle over medium-high heat. It's crucial to let the griddle heat up for about 5-10 minutes to ensure it's hot enough to sear the pork chops. In the meantime, pat the pork chops dry with paper towels to remove any excess moisture. This helps in achieving a better sear.
- In a small bowl, mix together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Drizzle the olive oil over both sides of the pork chops, ensuring they're well-coated. Next, rub the spice mixture onto both sides of the pork chops, pressing gently to adhere the seasonings.
- Once the griddle is hot, place the pork chops on the surface. Let them cook undisturbed for about 4-5 minutes on one side. This allows a nice crust to form. Flip the chops over and cook for another 3-4 minutes on the other side. The exact cooking time can vary depending on the thickness of the chops and your desired level of doneness. For a perfectly cooked pork chop, aim for an internal temperature of 145°F (63°C), which is the safe minimum cooking temperature recommended by the USDA.
- After the pork chops have reached the desired temperature, transfer them to a plate and cover loosely with aluminum foil. Let them rest for about 5 minutes. Resting helps the juices redistribute throughout the meat, ensuring that each bite is moist and flavorful.After the pork chops have reached the desired temperature, transfer them to a plate and cover loosely with aluminum foil. Let them rest for about 5 minutes. Resting helps the juices redistribute throughout the meat, ensuring that each bite is moist and flavorful.
