Quick Look at these Easy Blackstone Pork Chops
- Ready In: less than 45 minutes (or as little as 15 minutes)!
- Optional Brine Time: 30 minutes
- Serves: 6
- Main Ingredients: pork chops, garlic butter, optional brine (water + salt), and the best homemade pork chop seasoning (6 simple spices).
- Dietary Info: Dairy-Free and Gluten-Free
- Equipment: Blackstone griddle (or another flat top) and a meat thermometer.
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The Juiciest Pork Chops You’ll Ever Make
- Crisp crust on the outside; juicy and tender inside!
- Ready in as little as 15 minutes for a quick, weeknight dinner.
- Super easy pork chop seasoning = BEST flavor!
- Optional, quick 30-minute brine helps keep the insides extra juicy.
- Finished with garlic butter to really take them over the top!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Pork Chops – option to use bone-in pork chops or boneless pork chops. Bone-in pork chops typically have more flavor than boneless, but either one can be cooked on the Blackstone.
- Butter – feel free to use regular butter, plant-based butter, or ghee.
- Smoked Paprika – gives a wonderful smokey flavor, but regular paprika is also delicious.
How To Make Blackstone Pork Chops
Step 1 – Dissolve kosher salt in water over medium heat.
Step 2 – Cool salt mixture, add more water, and the pork chops – let it sit for 30 minutes.
Optional – Quick Brine
For best results, brine the pork chops for at least 30 minutes. It will keep the inside of the chops even more juicy. It is an optional step and these flavorful pork chops will be delicious with or without the brine step.
Step 3 – Mix up the garlic butter; set aside.
Step 4 – Pat pork chops dry, mix up the simple pork chop seasoning, and cover all sides of the chops.
Step 5 – Drizzle hot cook top with oil and place pork chops on top.
Step 6 – Flip pork chops after 2-3 minutes and continue cooking.
Pro Tip – Garlic Butter
Don’t skip the garlic butter towards the end of cooking these pork chops! It is a simple step and adds so much flavor with the best golden brown crust on the outside.
Step 7 – Add small amounts of garlic butter when the internal temperature reaches 130°F.
Step 8 – Let the cooked pork chops rest for 5-10 minutes.
Erin’s Testing Tips: What We Have Learned
- Use the simple pork chop seasoning – we tested them with it and only using salt and pepper. It works both ways but the seasoning is absolutely delicious!
- Keep an eye on the internal temperature! Nobody wants dried out pork chops. They only need to reach 140°F before being removed from the heat.
Best Ways To Serve Blackstone Pork Chops
There are a variety of side dishes that would be excellent with these tender pork chops. A few of our favorites are Blackstone corn on the cob, grilled broccolini, or our classic house salad!
Blackstone Pork Chops FAQs
Personally, bone-in pork chops will give you the most flavor but boneless pork chops can also be cooked on the flat top griddle.
They are either over cooked or were cut into too quickly without time to rest. Pork chops should be removed from the heat at 140°F and allowed 5-10 minutes to rest before cooking. The rest time allows the juices to redistribute.
Other Easy Blackstone Recipes You Might Like
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Equipment
Ingredients
Optional Brine:
- 4 cups water, divided
- ¼ cup kosher salt
Pork Chops:
- 1 tablespoon smoked paprika, sub regular paprika
- ½ tablespoon lemon pepper
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon ground black pepper
- 6 pork chops, ¾ inch thick (bone-in or boneless)
- 2 tablespoons butter, softened (sub plant-based butter)
- 1 teaspoon garlic, minced
- 1 tablespoon olive oil
Instructions
- Optional Quick Brine: In a small saucepan, add 2 cups water and ¼ cup kosher salt. Warm over medium heat on the stovetop; stir until the salt dissolves. Remove from heat and add ice cubes to cool. Once cool, place in a large container with the other 2 cups water and 6 pork chops (add more water, if needed to cover the pork chops). Let it sit for at least 30 minutes.
- Make Seasoning: In a small bowl, add 1 tablespoon smoked paprika, ½ tablespoon lemon pepper, 1 teaspoon kosher salt, ½ teaspoon onion powder, ½ teaspoon ground mustard, and ½ teaspoon ground black pepper. Mix to combine and set aside.
- Make Garlic Butter: In a separate small bowl, combine 2 tablespoons butter and 1 teaspoon garlic. Set aside.
- Prep Pork Chops: Remove the pork chops from the brine (if using) and pat dry with paper towels. Season all sides of the pork chops with the seasoning.
- Prep Blackstone: Preheat the Blackstone or flat top griddle to a medium-low heat. Bring everything that you will need (i.e. seasoned chops, garlic butter, utensils, etc) out to the Blackstone.
- Cook Pork Chops: Once the cooktop is hot, add a drizzle of 1 tablespoon olive oil. Place seasoned pork chops on the hot cooktop and let cook for 3 minutes. Flip pork chops and continue to cook for another 2-3 minutes. When the internal temperature reaches 130-135℉, add small dollops of garlic butter next to each chop and move it around in the melted garlic butter. Continue cooking until the internal temperature reaches 140℉.
- Rest + Serve: Remove the pork chops and let rest for 5-10 minutes. Enjoy right away!
Notes
- Dairy-Free: simply use plant-based butter.
- Quick Brine: this is a completely optional step. The pork chops will be flavorful and juicy even without it. They were tested both ways.
- Internal Temp: use a reliable digital meat thermometer to keep an eye on the internal temp. Pull them off the heat at around 140°F and then let them rest for 5-10 minutes. This is critical for the most juicy and tender pork chops.
Bridget says
So quick and easy! Perfect for dinner tonight!