Blackstone Pork Chops
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These Blackstone Pork Chops are tender, juicy, and full of flavor, seasoned just right and cooked to perfection on your griddle—follow these simple tips for perfectly grilled pork chops every time.
These easy and tender Blackstone pork chops are a wonderful, easy dinner recipe. Grilled to perfection on a Blackstone grill, the dry rub crisps up into a nice crust on the outside of the pork chops. We’ve come to love making dinner on the Blackstone because the cooking method is really so simple.
Why You’ll Love This Recipe
- Clean-up is really easy when cooking on the Blackstone.
- It only takes 15 minutes to make these easy griddle pork chops.
- Pork chops are budget-friendly.
Ingredients for Blackstone Pork Chops
- Butter – Use salted or unsalted butter to prepare the Blackstone griddle. This will help keep the pork chops from sticking and help them cook perfectly and evenly. You can use avocado oil, olive oil, or vegetable oil if you prefer.
- Pork chops – I recommend using high quality boneless pork chops so that the cooked pork chops have the best texture and flavor. You can use bone-in pork chops if you prefer, just know that the cook time may change a bit.
- Pork seasoning – Grab some of our Gimme Some Grilling pork seasoning or any of your other favorite seasonings. You can also make your own pork chop seasoning.
How To Cook Pork Chops On A Blackstone Griddle
Season both sides of the pork chops with pork seasoning, about ½ – ¾ teaspoon per pork chop.
Place the pork chops onto the preheated and greased flat top grill, cook for 5 minutes and flip. Cover the chops with a cooking dome and cook for another 5 minutes.
Check the internal temperature of the pork chops with a meat thermometer. It should be 145 degrees Fahrenheit. If it is not up to temperature yet, flip the pork chop and cook it for another 2 minutes.
Repeat this process until the pork chops are fully cooked. You’ll need to adjust the cook time according to the thickness of the pork chops. Remove the pork chops, and allow them to rest for 5 minutes before serving.
Pro Tips
- Griddle cooking works with any seasoning method. If you’d like to use a pork chop marinade instead of a dry rub, you can still grill them up perfectly.
- Use an instant read meat thermometer to quickly and accurately check the temperature of the pork chops.
- If you do not have a cooking dome, a large heat proof bowl or lid will work.
- Add a pat of butter to the pork chops as they rest. Allow the heat from the pork to melt it. The flavor is amazing!
Storage and Reheating
FRIDGE: Transfer leftover pork chops to an airtight container and allow to cool completely. Then store in the fridge for up to 5 days.
FREEZER: Place leftover cooked pork chops into freezer bags or an airtight container. Store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Place leftovers into a baking dish with a splash of broth or water. Cover with aluminum foil to retain moisture and bake in the oven at 350 degrees Fahrenheit until heated to a safe internal temperature of 145 degrees Fahrenheit.
You can also reheat using a cooking dome on your Blackstone griddle. I do not recommend reheating in the microwave, as the leftovers will become tough.
Why are my grilled pork chops tough?
Overcooking is the main cause of tough pork chops. It is important to keep in mind that thinner pork chops will cook more quickly than thick pork chops. So, follow this pork chop recipe in method and seasoning, but just keep in mind that you may need to adjust the cooking time.
This recipe is such a fun weeknight meal that everyone in the family will rave about. I know you will love these flavorful and juicy pork cops.
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Blackstone Pork Chops
Equipment
Ingredients
- 4 pork chops 1 inch thick, bone-in or boneless
- 3 Tablespoons butter
- 1-2 teaspoons pork seasoning
Instructions
- Preheat Blackstone griddle to medium heat. You want it hot enough to sizzle but not too hot to burn the pork chop.
- Start by seasoning both sides of your pork chops with the pork seasoning, about ½ – ¾ of a teaspoon per pork chop.
- Add the butter to the griddle surface and spread it out as it melts. This will help achieve that golden outer crust.
- Place the pork chops onto the griddle and cook for 5 minutes, flip the pork chop and cover with a cooking dome and cook for another 5 minutes. The internal temperature of the pork chop should be at 145 degrees Fahrenheit. If it has not reached 145 degrees Fahrenheit, flip the pork chop and cover, cooking for another 2 minutes. Repeat this until the pork chops reach an internal temperature of 145 degrees Fahrenheit. Cook time will vary depending on thickness of pork chops
- Remove the pork chops from the griddle and let them rest for 5 minutes. Serve hot.
Nutrition Information
How To Serve Blackstone Pork Chops
These delicious pork chops are great with all of your favorite sides. Bacon wrapped asparagus and grilled cauliflower are some of my favorites that you should definitely try out. But a simple baked potato or even mashed potatoes would be perfect too.
BBQ baked beans on the grill and easy grilled vegetables are two great delicious sides as well.
I like to make some fluffy dinner rolls on the smoker too.
More Great Blackstone Pork Recipes
- If you are hosting a brunch al fresco, be sure to heat up the Blackstone to cook perfect Bacon. Enough crispy or chewy bacon, whichever you prefer, will be ready in only 15 minutes to feed a crowd.
- Restaurant-quality pork in the comfort of your own backyard? You know it! Try out Blackstone Blackened Pork Chops for your next cookout with friends. Everyone will love the unique flavor of the blackened seasoning.
- Combine kielbasa Sausage and Pierogies for the ultimate easy dinner on your Blackstone griddle. In 25 minutes or less, you’ll have a full meal on the table with savory sausage, frozen pierogies (the best shortcut!), tender spinach and a creamy Alfredo sauce.
- Savory, smoky, and of course, cheesy, Blackstone Tortellini with Kielbasa will be a home run at the supper table this week! Comforting, quick and easy, this dish is super filling but there probably won’t be any leftover because it’s so good!
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