Blackstone Pork Chops
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These Blackstone Pork Chops are tender and juicy perfection! You’ll taste all the flavors from the marinade in every bite! Making pork chops on the Blackstone Griddle are the perfect family dinner!
What You Will ❤️ About Griddle Pork Chops
- Quick Cooking – The Blackstone Grill & Griddle cook things so quickly! You’ll have dinner on the table with this dish in minutes.
- Pork Marinade – I used a variation of my favorite steak marinade for these chops – the key 4 ingredients of soy sauce, Worcestershire, Brown Sugar & Dijon mustard are always a winner!
- You can also explore other ways how to tenderize pork chops!
- Big Surface – the flat top grill provides a surface area large enough to make chops from the whole pork loin!
Ingredients for Boneless Pork Chops on Blackstone
This pork chop recipe is all about the marinade! Boneless chops can easily dry out – so by adding a marinade – you’re helping ensure juicy chops – even when they’re thin!
- Boneless Pork Chops – I used a boneless pork loin and cut my own chops
- Soy Sauce – if you’re out of this or Worcestershire just double up on the other
- Worcestershire Sauce
- Brown Sugar
- Dijon Mustard
- Garlic – you can use “jarlic” or fresh garlic cloves
- Black Pepper (with soy sauce & worcestershire – there’s no need for salt!)
How do you make pork chops on the Blackstone?
This delicious recipe has minimal ingredients and is done in less than 10 minutes! I like to cut my own chops from a boneless pork loin. Pork loin is super affordable – right now they’re like $11 at Kroger and typically BOGO!
- Combine soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic and black pepper in a large freezer bag. Shake bag to combine. Add the pork chops and refrigerate a minimum 4 hours or overnight.
- Preheat your Blackstone outdoor griddle over medium heat. You might be tempted to do medium high heat – but trust me – medium is fine – you’ll still get a good sear and it won’t dry out your chops! Check the temp with your infrared thermometer gun and the cooktop should be about 250-275º.
- Squirt griddle with a thin layer of canola oil over cooking area. Don’t use olive oil as it has too low of a smoke point.
- Shake marinade off chops into bag and place onto hot griddle. Sear for 2-4 minutes on each side.
- 1/2″ – 2.5-3.5 minutes
- 3/4″ – 5-5.5 minutes
- 1″ – 10 minutes
- Using an instant read thermometer, check temperature of pork chops in the center. Remove pork chops from the griddle when the internal temperature reaches 135°F.
- Remove from the griddle and let rest for 5-10 minutes until temperature reaches 140º.
- Serve with hibachi fried rice!
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Tips, Tricks & FAQs
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. You can freeze up to three months. Reheating is easy – they can go in the microwave for 1-2 minutes or in the air fryer at 250º for 4-5 minutes.
Yes – they might just take a minute or two more because of the bone – the meat thermometer is your best kitchen tool!
You can use a large skillet or a cast iron skillet on your stove for a similar outcome. You can also make pork chops on a grill – I made them on a pellet grill but they’ll work on a gas grill as well
Searing them initially and then let them rest and come up to temp helps ensure your chops are juicy and tender.
Get Heather’s NEW cookbook – Air Fryer Cooking for One today!
Blackstone Products You Need
The Blackstone is a great cooking tool – but you will need a few accessories. Here are the must-haves that I used for this Blackstone pork chops recipe:
- Thermometer Gun – this is a big help for making sure you’re not too hot or too cold when you put your eggs on. You want it a little hotter to melt the butter but then lower to cook the eggs!
- Squirt bottles – These are essential – one for water and one for vegetable oil
- Scraper – this is great for cleanup – squirt water on the griddle and scrape
- Lint free towels – I use these with the long tongs to finalize clean up!
Best Blackstone Accessories
Here’s my ultimate list of the best accessories for your Blackstone! Whether you a tabletop or a big ol’ 8 burner! I’ve also included a price guide as well as my favorite recipes for those accessories.
What to serve with Pork Chops
More Blackstone Recipes
Blackstone Pork Chops
Equipment
Ingredients
- 6 boneless pork chops 3/4-1" thick
Marinade
- 1/3 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 2 cloves minced garlic
- ¼ tsp black pepper
Instructions
- Combine soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic and black pepper in a large freezer bag. Shake bag to combine. Add the pork chops and refrigerate a minimum 4 hours or overnight.1/3 cup soy sauce, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 2 cloves minced garlic, ¼ tsp black pepper, 6 boneless pork chops
- Preheat your Blackstone outdoor griddle over medium heat. You might be tempted to do medium high heat – but trust me – medium is fine – you'll still get a good sear and it won't dry out your chops! Check the temp with your infrared thermometer gun and the cooktop should be about 250-275º.
- Squirt griddle with a thin layer of canola oil over cooking area. Don't use olive oil as it has too low of a smoke point.
- Shake marinade off chops into bag and place onto hot griddle. Sear for 2-4 minutes on each side. 1/2" – 2.5-3.5 minutes3/4" – 5-5.5 minutes1" – 10 minutes
- Using an instant read thermometer, check temperature of pork chops in the center. Remove pork chops from the griddle when the internal temperature reaches 135°F.
- Remove from the griddle and let rest for 5-10 minutes until temperature reaches 140º.
- Serve with hibachi fried rice!
I am new to Blackstone and Hussy makes cooking on it so much easier and this recipe was a big hit with my whole family
Aw thanks so much Ron!