Grilled Pork Chops on Blackstone

These Grilled Pork Chops on Blackstone are marinated and then cooked on the griddle until tender and juicy with a seared crispy crust. They are ready in 20 minutes, making one of those delicious easy dinner ideas for summer. 

Father's Day will be arriving here in the United States very soon… and I will be serving one of my husband's favorite
dishes: these super flavorful Pork Chops on Blackstone Griddle. 

Yep, it works great as a "guy dish" -- on account of the indoor grilling and meat involved (although this girl here is also a huge fan!)

They are gluten-free, dairy-free, low-carb, high-protein, and can be Paleo and Whole30.

For a complete Father's Day dinner, we serve this lemon icebox pie at the end of the meal. No need to say how happy my hubby was, right?

Ingredients and Substitutions

To make these Pork Chops you will need:

• 3 pounds center-cut pork chops thick-cut, bone-in, about 1 inch thick, or 4 pork chops
• 3 teaspoons of table salt
• 3 teaspoons ground black pepper
• 3 tablespoons olive oil divided
• 3 teaspoons Dijon mustard for making them Paleo and Whole30, choose one without wine
• 2 lemons juiced (or limes)
• 1 tablespoon chopped fresh rosemary
• MARINATE Chimichurri sauce or BBQ sauce (optional) 

How to Make Pork Chops on Blackstone

1. 1. MARINATE: These bone-in pork chops are easily prepared by marinating the meat with salt, pepper, Dijon mustard, olive oil, lemon juice, and fresh rosemary.

1. 1. COOK: Then, we cooked pork chops on the Blackstone griddle for about 12 minutes or until reaching an internal temperature of 145° F (63° C). They will be juicy and tender inside, and have a crispy seared crust outside.  

1. 1. LET REST AND SERVE: Let them rest for at least 3 minutes before serving with your sides of liking. Simple! Oh... and quick, too, because the entire dish takes about 30 minutes to prepare!

Storage and Reheating

• Cool the pork chops: Allow the pork chops to cool to room temperature (about 20-30 minutes) before storing them. This helps avoid condensation that can cause sogginess.
• Use an airtight container: Place the pork chops in an airtight container to keep them fresh. You can also wrap them tightly in plastic wrap or foil and then place them in a resealable bag.
• Refrigerate promptly: Store the pork chops in the refrigerator within 2 hours of cooking. They will stay fresh for 3-4 days.
• For longer storage: If you plan to keep them for a longer period, freeze the pork chops. Wrap them in foil or freezer-safe plastic wrap, then place them in a freezer bag. They can be stored in the freezer for up to 2-3 months.
• To reheat in the oven: Preheat the oven to 350°F (175°C), Place the pork chops on a baking sheet and cover with aluminum foil to retain moisture. Heat for about 10-15 minutes, depending on thickness, until they reach an internal temperature of 145°F (63°C)
• To reheat in the microwave: Place the pork chop on a microwave-safe plate and cover it with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking every 30 seconds to prevent overcooking. Turn the pork chop halfway through.

What to Serve with Griddled Pork Chops

• • Sauce: Serve these Blackstone pork chops topped with pesto, chimichurri sauce, or BBQ sauce.

• • Sides: The possibilities are endless but we suggest serving them with air fryer asparagus and this air fryer potato wedges or crispy smashed potatoes. If you prefer, this Texas Caviar or a good toasted hard-crust bread such as our easy sourdough bread goes along well too.

Pro Tips 

• • To make these Blackstone pork chops recipe, either season well or marinate pork chops for maximum flavor.

• • Let pork chops come to room temperature before cooking. This will help them to cook more evenly and avoid drying out easily. 

• • Heat and oil your Blackstone griddle before cooking pork chops so they sear well and acquire a brown, crispy crust. Make sure to cook them undisturbed for the first 3 minutes to get a good sear!

• • The total cooking time will depend on the thickness of the chops and whether they are boneless or bone-in. 

• • After cooking them until they achieve a 145 degrees F (or 63 degrees C) internal temperature, let them rest for 2-3 minutes before slicing them. This will lock in their natural juices. 

FAQs

Other Pork Chop Recipes

• • Pan-seared pork chops

• • Easy broiled pork chops

• • Pan-fried barbecue pork chops

• • Pork fajitas

• • Pesto pork chops recipe

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5 from 6 votes

Grilled Pork Chops on Blackstone Recipe

Learn how to cook juicy, flavorful pork chops on Blackstone with this easy griddle recipe. Perfect for a quick and delicious meal!

Course:Main Course

Cuisine:American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 people

Calories535.7 kcal

Author Denise Browning

Cost $ 2.50 per person

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 for making them Paleo and Whole30, choose one without wine
• 2 lemons juiced (or limes)
• 1 Tablespoon chopped fresh rosemary
• chimichurri sauce optional (or BBQ sauce)

Instructions

• MARINATE: Season both sides of the 4 pork chops with a mix of salt and pepper. Then, stir in 1 ½ Tablespoon olive oil, mustard, juice of 1 lemon, and rosemary in a small bowl and spread on both sides of the 4 pork chops. Let marinate in a large ziploc bag for about 30 minutes at room temperature, or overnight in the refrigerator.
• LET THE CHOPS COME TO ROOM TEMPERATURE: If the meat was marinated overnight in the fridge, let it come to room temperature before cooking, about 20-30 minutes.
• COOK: Heat your Blackstone griddle over high heat (about 400-425° F) or until sizzling hot, spread 1 ½ Tablespoons olive oil, and place the pork chops down on a single layer on the oiled surface.
• Let cook untouched for about 3 minutes on one side, or until they develop a seared golden brown color. Flip them to cook for about 3 minutes on the other side. For these thick-cut chops, continue to cook them for about 5 minutes, flipping every 1-2 minutes, or until reaching an internal temperature of 145° F.
• To check the internal temperature, insert a meat thermometer in the center of the chops without touching the bones. TIP: ( The total cooking time depends on your griddled temperature and the thickness of the chops). For thin boneless chops, after cooking for 2-3 minutes on each side to develop a sear, continue to cook for 1-2 minutes, flipping them every 60 seconds until done.
• TIP: If your Blackstone griddle has grill grates, after cooking the bone-in chops for 3 minutes on each side, turn the chops to position in a way to make checkboard grilled marks, reduce the heat to medium, and cook for 5 minutes.
• LET THEM REST AND SERVE: Place cooked pork chops on a plate, squeeze the other lemon on top of the chops, and let rest for at least 3 minutes before serving with chimichurri sauce or BBQ sauce, and your favorite sides. Enjoy!

Recipe Notes

• Inactive time (marinade): 30 minutes to overnight. 
• EQUIPMENT SUBSTITUTION: If you don't have a Blackstone griddle, you can use a large cast-iron pan with grill marks to make pan-grilled pork chops. 
• Side Suggestions: Roasted or air fryer potato wedges and air fryer asparagus. 
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.

Nutrition

Calories: 535.7kcal | Carbohydrates: 2g | Protein: 53.2g | Fat: 33.8g | Saturated Fat: 9.2g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 16.8g | Trans Fat: 0.2g | Cholesterol: 176.1mg | Sodium: 1926.6mg | Potassium: 910.7mg | Fiber: 1.1g | Sugar: 0.2g | Vitamin A: 43.3IU | Vitamin C: 4.2mg | Calcium: 69.1mg | Iron: 2.1mg

** 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.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

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This post was first published on June 12, 2017.