The Blackstone Griddle is an ideal tool for cooking pork chops, delivering a crusty, golden-brown exterior while locking in moisture for a tender, flavorful interior. Whether you prefer thick-cut or thinner chops, bone-in or boneless, the griddle’s consistent heat ensures a restaurant-quality sear every time. This method is quick, easy, and will make pork chops a regular on your outdoor cooking menu!
Yields: 2-4 servings (depending on chop size)
Prep time: 10 minutes (plus optional brining/marinating time)
Cook time: 8-15 minutes (depending on thickness)
Ingredients:
-
2-4 pork chops (1-1.5 inches thick are ideal for the griddle)
-
Bone-in or boneless, your choice. Bone-in often has more flavor.
-
-
1-2 tablespoons high smoke point oil (e.g., avocado, grapeseed, canola)
-
Basic Seasoning:
-
1 teaspoon salt (or to taste)
-
1/2 teaspoon black pepper (or to taste)
-
1/2 teaspoon garlic powder
-
1/2 teaspoon onion powder
-
1/2 teaspoon smoked paprika (optional, for color and depth)
-
-
Optional Flavor Boosters:
-
Fresh herbs: a few sprigs of rosemary or thyme (can be added to the griddle next to the chops)
-
1-2 tablespoons butter (for basting in the last few minutes)
-
A squeeze of lemon juice or a drizzle of balsamic glaze at the end
-
Your favorite pork rub
-
Equipment:
-
Blackstone Griddle
-
Spatula or griddle press
-
Tongs
-
Instant-read meat thermometer (ESSENTIAL for pork chops!)
-
Cutting board and knife (for prep)
-
Plate or tray for resting
Instructions:
-
Prepare the Pork Chops:
-
Pat the pork chops thoroughly dry with paper towels. This is crucial for a good sear.
-
If your chops have a thick fat cap on the edge, you can score it every inch or so with a knife (don’t cut into the meat). This prevents the chop from curling on the griddle.
-
Season both sides of the pork chops generously with your chosen seasonings (salt, pepper, garlic powder, onion powder, smoked paprika, or your favorite rub). Press the seasoning gently to adhere.
-
Optional: For extra juicy chops, consider brining them for 30 minutes to 4 hours, or marinating them for at least 30 minutes to 2 hours.
-
-
Preheat the Blackstone Griddle:
-
Turn on your Blackstone griddle and preheat it to medium-high heat. You want it hot enough to get a good sear, but not so hot that the outside burns before the inside cooks (around 400-450°F / 200-230°C).
-
Add a thin layer of high smoke point oil to the griddle surface and spread it around.
-
-
Grill the Pork Chops:
-
Once the griddle is hot and lightly oiled, carefully place the seasoned pork chops onto the griddle. Don’t overcrowd; cook in batches if necessary.
-
Sear: Let the chops cook undisturbed for 3-5 minutes per side for thick-cut chops (2-3 minutes for thinner chops) to develop a beautiful golden-brown crust. If you’re using fresh herbs like rosemary, you can place a sprig next to each chop to infuse flavor.
-
Flip: Using tongs or a spatula, flip the pork chops to the other side and repeat the searing process for another 3-5 minutes.
-
Check Temperature: After searing both sides, reduce the heat slightly to medium. Continue to cook, flipping occasionally, until an instant-read meat thermometer inserted into the thickest part of the chop (avoiding the bone) reaches 140-145°F (60-63°C).
-
For a 1-inch thick chop, total cook time is usually 8-10 minutes.
-
For a 1.5-inch thick chop, total cook time is usually 12-15 minutes.
-
-
Optional Basting: In the last couple of minutes of cooking, you can add a pat of butter to the griddle near each chop and use your spatula to baste the melting butter over the chops.
-
-
Rest the Pork Chops:
-
Once the chops reach 140-145°F (60-63°C), remove them immediately from the griddle and place them on a clean plate or cutting board.
-
Loosely tent them with foil and let them rest for 5-10 minutes. This is crucial! The internal temperature will continue to rise a few degrees (carryover cooking) to a safe 145°F (63°C), and the juices will redistribute throughout the meat, resulting in a more tender and juicy chop.
-
-
Serve:
-
Serve your perfectly griddled pork chops hot with your favorite sides.
-
Tips for Success:
-
Pork Doneness: Modern pork is safe to eat at 145°F (63°C) with a slight blush of pink in the center. Overcooking leads to dry, tough chops. Trust your thermometer!
-
Brining/Marinating: For ultimate juiciness and flavor, a quick brine (1 tablespoon salt per cup of water for 30-60 minutes) or a flavorful marinade can work wonders.
-
Temperature Zones: If your Blackstone has multiple burners, you can set one side to high for searing and another to medium for finishing if needed, especially for thicker chops.
-
Pan Sear Method: For extremely thick chops (over 1.5 inches), you might sear on the griddle, then move them to a cooler part of the griddle, or finish them in a preheated oven at 375°F (190°C) until they reach 140-145°F.
-
Clean-up: Scrape any stuck-on bits while the griddle is still warm.
Enjoy your incredibly flavorful and juicy griddle-cooked pork chops!
