Unlock the secret to incredibly tender, irresistibly juicy pork chops cooked to perfection on your Blackstone Griddle in mere minutes. This isn’t just a recipe; it’s a gateway to effortlessly delicious weeknight dinners and impressive weekend feasts. Say goodbye to dry, tough pork and hello to perfectly seared, flavorful chops that will become an instant family favorite. With the high heat and expansive surface of a Blackstone griddle, achieving that coveted golden-brown crust while keeping the interior succulent has never been easier. Get ready to elevate your outdoor cooking game and savor every bite of these amazing griddle-cooked pork chops!
There’s something truly special about cooking pork chops on the Blackstone griddle. The even heat distribution and quick cooking time ensure that every chop emerges beautifully caramelized on the outside and wonderfully moist on the inside. Even the pickiest eaters at our table can’t resist these flavorful delights. This straightforward Blackstone pork chop recipe offers a convenient and budget-friendly dinner solution, ideal for busy weeknights or relaxed weekend gatherings. Its simplicity belies the incredible depth of flavor and texture you’ll achieve, making it a standout addition to your culinary repertoire.
The core philosophy for crafting intensely flavorful and juicy pork chops on your flat top grill revolves around three key elements: a robust dry rub, a short but effective marinade, and careful cooking over medium heat – never high. While I’ve long enjoyed grilled pork chops, the unique texture and quicker cooking time offered by the griddle have made these my preferred method. The griddle delivers a superior crust and locks in moisture more effectively. Plus, the convenience of cooking a complete meal simultaneously is a huge bonus! Imagine sizzling potatoes, sweet corn on the cob, or crisp asparagus right alongside your pork chops. For more exciting griddle ideas, be sure to explore my recipes for Blackstone steak, chicken, shrimp, or iconic smash burgers!
Essential Ingredients for Perfectly Griddled Pork Chops
Crafting these succulent Blackstone pork chops requires just a handful of simple, readily available ingredients. The magic lies in how these components work together to infuse maximum flavor and tenderness. You’ll find the precise measurements in the comprehensive recipe card below, but here’s a closer look at what you’ll need to create this family favorite:
- Thick Pork Chops: For the ultimate juicy result, we highly recommend bone-in pork chops. The bone helps to insulate the meat, leading to a more evenly cooked and moister chop. While they might take a few extra minutes on the griddle, the difference in texture and flavor is well worth it. Boneless chops will also work beautifully if that’s your preference, just adjust cooking times accordingly. Aim for chops that are ideally between 1/2 inch to 1 inch thick for optimal cooking. This thickness allows for a great sear without overcooking the interior.
- Simple Seasonings: My easy dry rub is designed to enhance the pork’s natural flavor without overpowering it. It’s a classic combination that creates a fantastic base for the marinade. You’ll need:
- Sea Salt: Essential for drawing out moisture and tenderizing the meat, while also providing fundamental flavor.
- Black Pepper: Adds a subtle warmth and aromatic kick.
- Garlic Powder: A staple in any good savory rub, garlic powder provides a deep, savory aroma that complements pork perfectly.
- Paprika: Offers a lovely color and a mild, earthy sweetness that balances the other spices. For a smoky twist, consider using smoked paprika.
- Italian Dressing: This is our secret weapon for an incredibly easy yet intensely flavorful marinade. High-quality Italian dressing typically contains oil, vinegar, and a blend of herbs and spices (like oregano, basil, and garlic), which work synergistically to tenderize the pork and infuse it with a vibrant, tangy taste. It’s a convenient shortcut that delivers impressive results, and it’s also fantastic for marinating chicken! Choose your favorite brand, or make your own for an extra fresh flavor.
- Avocado Oil: You’ll need a high-smoke-point oil for the griddle surface. Avocado oil is an excellent choice as it can withstand the medium-high heat of the Blackstone without burning, ensuring a clean sear and preventing sticking. Other good options include grapeseed oil or refined coconut oil.
Mastering Blackstone Pork Chops: Step-by-Step Cooking Guide
Cooking pork chops on your Blackstone griddle is a surprisingly simple process, yielding consistently delicious results. The key is in the preparation and mindful cooking. Follow these straightforward steps for perfectly tender and juicy chops every time:
- Prepare the Pork Chops: Begin by patting your pork chops thoroughly dry with paper towels. This crucial step removes surface moisture, which is essential for achieving a beautiful, crispy sear on the griddle. Without dry chops, you’ll steam them instead of searing.
- Apply the Dry Rub: Evenly sprinkle your chosen dry rub (sea salt, black pepper, garlic powder, and paprika) generously over both sides of each pork chop. Gently press the seasoning into the meat to ensure it adheres well.
- Marinate for Flavor and Tenderness: Place the seasoned pork chops into a large, resealable freezer bag or a shallow dish. Pour the Italian dressing over the chops, ensuring they are well-coated. Seal the bag, pressing out as much air as possible, or cover the dish. Allow the chops to marinate in the refrigerator for at least 1 hour, or up to 2 hours for maximum flavor infusion. Avoid marinating for much longer than 2 hours, especially with acidic marinades, as it can start to break down the meat too much, making it mushy.
- Preheat the Blackstone Griddle: Before you add the chops, preheat your Blackstone griddle to a consistent medium heat. This usually means setting your burners to medium. You want the griddle to be hot enough to sizzle immediately when the meat touches it, but not so hot that the sugars in the marinade burn too quickly.
- Oil the Griddle: Once the griddle is adequately heated, brush a thin, even coat of high-smoke-point avocado oil (or your preferred cooking oil) onto the cooking surface. This ensures the chops won’t stick and contributes to that desirable crust.
- Cook to Perfection: Carefully place the marinated pork chops onto the hot, oiled griddle. Cook them for approximately 2 to 4 minutes per side. The exact cooking time will vary depending on the thickness of your chops. For a beautiful, even sear and to prevent burning, we like to flip the chops a couple of times throughout the cooking process.
- Check for Doneness: The most reliable way to determine if your pork chops are done is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the chop, avoiding the bone if using bone-in cuts. Pork chops are safely cooked when they reach an internal temperature of 145°F (63°C). If they haven’t reached this temperature after the initial cooking, continue cooking for an additional minute or two, flipping as needed, until the desired temperature is achieved. Remember, carryover cooking will slightly increase the temperature after removal.
- Rest the Chops: Once cooked, remove the pork chops from the griddle and transfer them to a clean platter. Loosely tent the platter with aluminum foil and let the chops rest for at least 5 minutes before slicing and serving. This resting period is crucial; it allows the juices within the meat to redistribute evenly, resulting in an exceptionally tender and juicy chop. Skipping this step will cause the juices to run out when you cut into them, leaving you with dry pork.
With these steps, you’ll be serving up restaurant-quality pork chops from your own backyard griddle!
Storage and Reheating Your Blackstone Pork Chops
Cooked pork chops can be a fantastic meal prep option or provide delicious leftovers for subsequent meals. Proper storage and reheating are key to maintaining their flavor and tenderness.
- Refrigeration: Store any leftover cooked pork chops in an airtight container in your refrigerator for 3 to 4 days. Ensure they cool completely before transferring them to the container to prevent condensation and bacterial growth.
- Freezing: For longer storage, cooked pork chops freeze exceptionally well. Place cooled chops in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible to prevent freezer burn. They can be frozen for up to 3 months. Thaw frozen chops overnight in the refrigerator before reheating.
- Reheating Options:
- Microwave: For a quick reheat, place chops on a microwave-safe plate, add a tablespoon of water or broth, and cover loosely. Heat in 30-second intervals until warmed through. Be careful not to overcook, as this can dry them out.
- Stovetop/Griddle: To revive some of that griddle-seared texture, reheat chops in a lightly oiled pan or on your Blackstone griddle over medium-low heat. Add a splash of broth or water and cover to create some steam, which helps keep them moist. Cook for 2-3 minutes per side, or until heated through.
- Oven: For reheating multiple chops or to ensure even warming without drying, preheat your oven to 300°F (150°C). Place chops in an oven-safe dish with a tablespoon of broth or water, cover tightly with foil, and heat for 15-20 minutes, or until warmed through.
Pro Tips for Griddle Pork Chops
Achieving griddle perfection with your pork chops is simple, but a few expert tips can make all the difference, ensuring maximum flavor and tenderness every time:
- Mind the Marinade Time: While marinating adds incredible flavor, remember that Italian dressing contains acidic components. Marinating for just 1 to 2 hours is sufficient to tenderize and flavor the chops without over-tenderizing, which can lead to a mushy texture.
- Master the Heat: Always cook your pork chops over medium heat on the Blackstone. This is paramount, especially when using a marinade like Italian dressing, which often contains sugars. High heat will cause these sugars to burn rapidly, leading to a charred exterior before the interior is properly cooked. Medium heat allows for a beautiful, golden-brown crust to develop slowly and evenly, locking in juices.
- The Essential Rest: Do not skip the resting step! After removing the pork chops from the griddle, transfer them to a platter and cover loosely with foil. Allow them to rest for about 5 minutes. This critical period enables the internal juices, which have been driven to the center by the heat, to redistribute throughout the entire chop. The result is a uniformly juicy and tender piece of meat, significantly more enjoyable than one cut too soon.
- Pork Chop Thickness Matters: Aim for pork chops that are between 1/2-inch to 1-inch thick. Thinner chops cook very quickly and are prone to drying out. Thicker chops are more forgiving and allow for a better sear and a juicier interior. If your chops vary significantly in thickness, consider pounding the thicker ones slightly to an even thickness for more consistent cooking.
- Don’t Overcrowd the Griddle: Cook your pork chops in batches if necessary. Overcrowding the griddle will lower the surface temperature, leading to steaming instead of searing. Give each chop enough space to allow for proper airflow and even browning.
- Side Dish Synergy: Maximize the efficiency of your Blackstone by cooking complementary side dishes alongside your pork chops. Potatoes, corn on the cob, asparagus, or zucchini can all be cooked on the griddle at the same time, turning a simple meal into a complete, gourmet experience. Just remember to start potatoes earlier as they take longer to cook (about 10-15 minutes before the pork).
- Instant-Read Thermometer is Your Best Friend: For perfectly cooked pork that is both safe and tender, an instant-read meat thermometer is indispensable. Aim for an internal temperature of 145°F (63°C) for medium-rare to medium doneness, followed by a rest.
Blackstone Pork Chops
Ingredients
- 4 thick pork chops bone-in, about ½ inch thick
- ½ teaspoon sea salt
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup Italian salad dressing any brand
- 2 tablespoons avocado oil for the griddle
Instructions
- Pat pork chops dry with a paper towel.
- Sprinkle seasoning on both sides of each pork chop.
- Place chops in large zip-top freezer bag, and pour dressing over chops.
- Marinate in the fridge for 1 hour.
- Heat griddle on medium heat, and brush a thin coat of avocado oil on surface of the griddle.
- Place pork chops on the griddle, and cook for 2-4 minutes per side or until the internal temperature reaches 145℉ according to an instant-read thermometer. Cook for an additional minute or two if needed, flipping after a minute or until chops are done.
- Remove to a platter, cover with foil, and let rest for 5 minutes to allow juices to redistribute.
Video
A video tutorial for making Blackstone Pork Chops would typically be embedded here.
Notes
If you want to cook potatoes at the same time, start them about 10 to 15 minutes before you add the pork.
Other fresh vegetables like asparagus or zucchini can be cooked along with the chops.
You can use any cooking oil with a high smoke point for the griddle.
Nutrition
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Info
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