Perfectly seared and juicy Pork Chops on Blackstone combine thick-cut, bone-in pork with a lemon-Dijon rosemary marinade before cooking quickly on a hot griddle until tender and golden.
Blackstone pork chops make a versatile griddle dinner that works with bone-in or boneless chops and optional chimichurri or BBQ sauce. Add Ground Beef Scotch Eggs as an appetizer and Lemon Icebox Pie for dessert.
Quick Look: Pork Chops on Blackstone
- ⏱️ Prep Time: 5 minutes
- 🧊 Marinating Time: At least 30 minutes
- 🔥 Cook Time: About 12 minutes for 1-inch-thick chops
- ⏲️ Rest Time: At least 3 minutes
- 🍽️ Servings: 4
- 🥩 Best Cut: Thick-cut, center-cut, bone-in pork chops, about 1 inch thick
- 🍋 Flavor Profile: Savory, tangy, peppery, and herbaceous
- 🔥 Texture: Juicy and tender inside with a golden-brown sear
- 👌 Difficulty: Easy
- 🍳 Cooking Method: Blackstone griddle
- 🌿 Key Ingredients: Pork chops, Dijon mustard, lemon, olive oil, and rosemary
- Why This Recipe Works: Thick chops are less likely to dry out during griddle cooking. The outside has enough time to brown before the center is done. A meat thermometer takes the guesswork out of timing and helps keep the pork juicy.
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Jump to:
- Quick Look: Pork Chops on Blackstone
- Chef's Notes from Valentina
- Ingredients
- Substitutions And Additions
- How to Make Pork Chops on Blackstone
- Expert Tips for Blackstone Pork Chops
- FAQ About Pork Chops on Blackstone
- What to Serve with Blackstone Pork Chops
- More Delicious Pork Recipes
- Pork Chops on Blackstone
- Storage and Reheating
Ingredients
- Center-cut pork chops – 3 pounds, or 4 pork chops. Choose thick-cut, bone-in chops about 1 inch thick. These are ideal for bone-in pork chops on Blackstone because their thickness allows the surface to brown before the center finishes cooking.
- Table salt – 3 teaspoons. Season both sides of the pork before adding the marinade.
- Ground black pepper – 3 teaspoons. Adds mild heat and complements the Dijon and rosemary.
- Olive oil – 3 tablespoons, divided. Use part in the marinade and the remainder for oiling the griddle.
- Dijon mustard – 3 teaspoons. Its tanginess complements the lemon and fresh rosemary.
- Lemons – 2, juiced. Use lemon juice in the marinade and more to finish the cooked chops. Lime may be substituted.
- Fresh rosemary – 1 tablespoon, chopped. Adds a fresh herbal flavor that complements the lemon and Dijon.
- Chimichurri sauce or BBQ sauce – optional. Either can be served alongside the finished pork chops.
How to Make Pork Chops on Blackstone
Marinate the Pork Chops
- Season the pork chops: Season both sides of the pork chops with salt and black pepper.
- Make the marinade: Whisk together 1 ½ tablespoons olive oil, Dijon mustard, the juice of 1 lemon, and rosemary in a small bowl.
- Marinate the pork chops: Coat both sides of the pork chops with the marinade. Place them in a large zip-top bag and refrigerate for at least 30 minutes or overnight.
Cook the Pork Chops on Blackstone
- Preheat the Blackstone: Preheat the Blackstone griddle to 400–425°F. Add the remaining 1 ½ tablespoons olive oil to the griddle.
- Sear the first side: Place the pork chops on the hot griddle in a single layer. Cook for about 3 minutes, or until golden brown.
- Sear the second side: Flip the pork chops and cook for about 3 minutes on the other side.
- Finish cooking: Continue to cook the pork chops for about 5 minutes. Turn them every 1 to 2 minutes until the thickest part reaches 145°F. Insert a meat thermometer into the thickest part without touching the bone.
Note: For thin boneless pork chops, cook for 2 to 3 minutes per side. Continue to cook for 1 to 2 minutes if needed. Turn them every 60 seconds until they reach 145°F. - Rest and serve: Remove the pork chops from the griddle. Squeeze the juice of the remaining lemon over the top. Let them rest for at least 3 minutes. Serve with chimichurri sauce or BBQ sauce and your favorite sides.
FAQ About Pork Chops on Blackstone
For 1-inch-thick, bone-in pork chops, cook them on a Blackstone at 400–425°F for about 10–12 minutes total, turning as needed. Thin boneless chops may take about 5–8 minutes. Always cook pork chops until the thickest part reaches 145°F, then rest for at least 3 minutes.
Yes. Marinated pork chops on Blackstone can be prepared ahead of time. Keep the pork in the lemon, Dijon, olive oil, and rosemary marinade overnight in the refrigerator when preparing it in advance.
Use another flat-top griddle, a large cast-iron skillet, or a grill pan. A heavy skillet works well for making pan-grilled pork chops on the stovetop and provides enough direct heat for good browning.
What to Serve with Blackstone Pork Chops
- Rice: Serve Pork Chops on Blackstone with Instant Pot jasmine rice for a simple side that lets the lemon-Dijon flavors stand out.
- Salad: Pair them with Shirazi salad for fresh cucumber, tomato, herbs, and citrus alongside the pork.
- Potato Salad: Add Brazilian potato salad for a creamy side that pairs well with grilled meats.
- Fresh Side: Serve Texas caviar as a colorful vegetable and bean side for the pork.
More Delicious Pork Recipes
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Pork Chops on Blackstone
Equipment
- 1 Blackstone griddle or large cast iron skillet
- 1 small bowl
- 1 tongs
- 1 meat thermometer
Ingredients
- 3 pounds center-cut pork chops – thick-cut, bone-in, about 1 inch thick, or 4 pork chops
- 3 teaspoons table salt
- 3 teaspoons ground black pepper
- 3 tablespoons olive oil – divided
- 3 teaspoons Dijon mustard
- 2 lemons – juiced
- 1 tablespoon chopped fresh rosemary
- chimichurri sauce optional
- BBQ sauce optional
Instructions
Marinate the Pork Chops
- Season the pork chops: Season both sides of the pork chops with salt and black pepper.
- Make the marinade: Whisk together 1 ½ tablespoons olive oil, Dijon mustard, the juice of 1 lemon, and rosemary in a small bowl.
- Marinate the pork chops: Coat both sides of the pork chops with the marinade. Place them in a large zip-top bag and refrigerate for at least 30 minutes or overnight.
Cook the Pork Chops on Blackstone
- Preheat the Blackstone: Preheat the Blackstone griddle to 400–425°F. Add the remaining 1 ½ tablespoons olive oil to the griddle.
- Sear the first side: Place the pork chops on the hot griddle in a single layer. Cook for about 3 minutes, or until golden brown.
- Sear the second side: Flip the pork chops and cook for about 3 minutes on the other side.
- Finish cooking: Continue to cook the pork chops for about 5 minutes. Turn them every 1 to 2 minutes until the thickest part reaches 145°F. Insert a meat thermometer into the thickest part without touching the bone.Note: For thin boneless pork chops, cook for 2 to 3 minutes per side. Continue to cook for 1 to 2 minutes if needed. Turn them every 60 seconds until they reach 145°F.
- Rest and serve: Remove the pork chops from the griddle. Squeeze the juice of the remaining lemon over the top. Let them rest for at least 3 minutes. Serve with chimichurri sauce or BBQ sauce and your favorite sides.
Recipe Notes
Storage and Reheating
Store: Refrigerate leftover pork chops in a shallow airtight container within 2 hours of cooking. Keep them refrigerated for 3–4 days. Freeze: Place the pork chops in a freezer-safe container or freezer bag and freeze for 2–3 months for best quality. Thaw overnight in the refrigerator before reheating. Reheat in the Oven: Place the pork chops in a baking dish or on a baking sheet and cover with foil. Reheat at 350°F until the center reaches 165°F. Reheat in the Microwave: Place the pork chops on a microwave-safe plate and cover them. Add a small amount of water or broth if needed to help retain moisture. Reheat until the center reaches 165°F, turning the chops during reheating for more even heating.Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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The pork chops tasted great with the mustard and herbs. I'd have these again.
Grilled pork chops have so much flavor and these look great.
Thank you! These blacktone pork chos are one of my husband's favorite pork recipes.
Grilled pork chops are the easiest thing ever! I'm also so happy to get your chimichurri sauce!
Chimichurri.. never tried it and I am very curious about it. Is it possible to make it using dried herbs instead of fresh one?
Hi, Steven! I have never used dried herbs to make chimichurri so I wouldn't know how good it'd come out. If you would like to give it a try, please don't grind the ingredients in the blender because the dried herbs would make the sauce quite bitter. Instead, I would mix the oil, vinegar, seasonings, and herbs together with a spoon. Have a marvelous day!
Omg!! Chimichurri! I love it with everything, I have to go and take a look at your recipe, it looks amazing.
I love chimichurri and your pork chops are supreme!
You cant choose a more perfect sauce for that great chops! Chimichurri Sauce matches that grilled meat so well
Chimichurri sauce is terrific stuff -- love it! Usually have it on beef, but really like the idea of using it on pork chops. Good stuff -- thanks.
Well, we're not blessed with children ourselves but Panos can definitely enjoy these pork steaks lol:):) We never tried pork steaks with chimichurri before for some strange reason. Sounds so interesting!
Sending you guys our love,
Mirella and Panos
Oh, pork chops, I didn't eat pork chops for a very long time, I don't know why, I think I will make it on the weekend.
Wow Denise, these pork chops are grilled...or pan grilled to perfection...they sure look so tasty. I love the grill marks.
Have a wonderful week ahead 🙂
Now that's it's summer we grill our pork chops outside! yeah! A quick marinate would be divine. Thank you for the inspiration Denise.