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
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