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Blackstone Griddle Pork Chops

Perfectly seared bone-in pork chops cooked on a Blackstone griddle with a simple seasoning blend.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 bone-in pork chops 1 to 1.5 inches thick
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 2 tbsp butter
  • fresh herbs optional, for garnish

Method
 

  1. Take the pork chops out of the fridge about 30 minutes before cooking. Pat them completely dry with paper towels.
  2. Mix salt, pepper, garlic powder, onion powder, smoked paprika, and thyme in a small bowl. Drizzle olive oil over both sides of each pork chop, then season generously with the spice mix. Press the seasoning into the meat.
  3. Turn all burners to high and preheat the griddle for at least 10 minutes until the surface reaches 400 to 450 degrees.
  4. Add a thin layer of oil to your cooking zone and spread it around with a paper towel held in tongs or a spatula.
  5. Place pork chops on the griddle, spacing them so they're not touching. Let them cook undisturbed for 4 to 5 minutes until a deep golden-brown crust forms and they release easily from the surface.
  6. Flip the pork chops and cook for another 4 to 5 minutes on the second side. Reduce heat to medium if the griddle is running very hot.
  7. When pork chops reach 140 degrees internal temperature, add butter to the griddle around the chops. As it melts, spoon the melted butter over the top of each chop.
  8. When pork chops reach 145 degrees internal temperature, remove them from the griddle. Transfer to a clean plate and tent loosely with foil.
  9. Let the pork chops rest for 5 minutes before serving. Garnish with fresh herbs if desired.

Notes

  • Use a meat thermometer to check for doneness - pork is safe at 145 degrees internal temperature
  • Don't move the chops while they're searing or you'll interrupt the crust formation
  • For extra juicy chops, consider brining for 2 to 4 hours: dissolve 1/4 cup salt and 1/4 cup sugar in 4 cups water, then rinse and pat dry before seasoning
  • Bone-in chops retain more moisture and flavor than boneless
  • Choose chops at least 1 inch thick, ideally 1.5 inches, for best results