Blackstone Pork Chops
Our incredibly juicy and tender Blackstone Pork Chops are the perfect main course to make for dinner tonight! Made with a homemade seasoning, cooked in garlic butter, and an optional brine for maximum juiciness.
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.
Nutrition
Calories: 269kcal | Carbohydrates: 1g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 2377mg | Potassium: 542mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 700IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 1mg
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