Juicy Pork Chops Grilled on a Blackstone Griddle

Why You Will Like Blackstone Pork Chops

• Juicy pork chops with a flavorful seared crust
• Quick and straightforward to make on the Blackstone griddle
• Uses simple, pantry-friendly ingredients
• Perfect for weeknights, backyard cookouts, or camping
• Easy to customize with herbs and spices
• Pairs well with many classic side dishes

Essential Blackstone Tools & Griddle Equipment

To get a consistent sear and maintain your griddle, use heavy-duty griddle tools rather than standard kitchen spatulas. A few recommended items:

• Long stainless steel spatulas — helpful for flipping and maneuvering food on a large griddle.
• Heavy-duty griddle scraper — essential for cleaning grease and debris while the surface is hot so it stays smooth.
• Squeeze bottles for oil and water — oil for cooking and a small spritz of water to create steam when needed.

Ingredients Needed for Blackstone Pork chops

• 1 pound pork chops (1 to 2 inches thick) — boneless or bone-in both work; thicker chops retain more juice
• 2 tablespoons olive oil (or avocado oil)
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder (optional)

How to Make Blackstone Pork Chops

Step 1 — Season the pork chops: Pat the chops dry, then toss them in a bowl with olive oil, sea salt, black pepper, and garlic powder if using. Aim for an even coating so they sear uniformly.

Step 2 — Preheat the Blackstone: Heat the griddle to medium-high, roughly 375–400°F (190–200°C). Give it 5–10 minutes to stabilize so you get a good sear when the meat hits the surface.

Step 3 — Cook the pork chops: Arrange the chops in a single layer on the hot griddle without overcrowding. Cook for about 3–5 minutes per side, turning as needed, until they develop a deep golden crust. Exact time depends on thickness—use a meat thermometer for accuracy.

Pro Tips for Blackstone Pork Chops

• Pat chops dry before seasoning to promote a better crust.
• Avoid crowding the griddle—leave space for even browning and easy flipping.
• Use an instant-read thermometer; pull pork chops at 145°F (63°C) and let them rest to finish cooking.
• Let the chops rest for a few minutes after cooking so juices redistribute.
• For thicker cuts, sear over high heat then reduce the heat to finish cooking through without burning the exterior.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or back on the Blackstone over medium heat until warmed through; an air fryer also works for a short time. Avoid microwaving when possible, as it can dry the meat.

Serving Suggestions

These pork chops pair well with many sides. Try smashed potatoes or roasted asparagus for a classic plate, or serve over rice or a bed of greens. For heartier meals, offer mac and cheese, grilled corn, or slice the chops to top salads and wraps for easy leftovers.

Recommended Tools to Make This Recipe

A reliable Blackstone griddle, a good set of spatulas, and a heavy-duty scraper make outdoor griddle cooking easier and more enjoyable. A meat thermometer is invaluable for consistent results.

Blackstone Pork Chops Cooking Tips

Key to success: get a solid sear, monitor internal temperature, and avoid overcooking. Sear quickly to develop flavor, then finish at a lower heat if needed so the pork remains juicy.

Use an instant-read thermometer and remove the chops at 145°F (63°C). Thicker chops (about 1 inch) are easier to keep juicy.

Chops around 1 inch thick balance cook time and juiciness well; 1–2 inches works great for the griddle.

You can cook pork chops in a heavy skillet or cast-iron pan on the stovetop with similar results.

Yes—bone-in chops often have more flavor and tend to stay juicier during cooking.

Description

Notes

Nutrition

• Serving Size: 1
• Calories: 230
• Sugar: 0.1g
• Fat: 17g
• Carbohydrates: 0.9g
• Fiber: 0.2g
• Protein: 19g