How to make pork chops on the Blackstone (step-by-step)
Related –> Check out our Juicy Grilled Pork Chops (No Brine or Marinade Needed!)
Recipe testing tips & notes
- It’s very important to follow recipe step #6 exactly as written. Don’t sear your pork chops for longer than 3 minutes per side (set a timer!). We seared them for longer in testing and they blackened/burned on the outside.
- After searing on each side for 3 minutes, constantly flip the chops every 1-2 minutes until cooked to temperature. If you don’t flip them they will burn on the outside!
- Don’t skip recipe step #7 to sear the edges! If you don’t sear the edges (especially on thick pork chops) they can remain raw – and you don’t want that.
- You may need to adjust the cooking time up or down depending on the thickness of your pork chops. See the recipe notes.
- Use an instant read thermometer to check the temperature of your pork chops in the thickest part.
- If you want juicy pork chops, don’t cook them past 145° F at the most (we recommend right at 140°). They will continue to cook and rise in temp after you remove them from the griddle to rest.
- When cooking pork chops, always watch them carefully and always cook to temperature, not to time. They can easily be overcooked if you let them cook past 145° and this can happen in just 1-2 minutes on a hot griddle.
Bone in vs boneless pork chops
This recipe calls for bone-in pork chops, and I highly suggest you try it with bone-in chops! They are so flavorful are slightly more forgiving to being overcooked as the bone and additional fat helps to retain the the juices.
If you want to use boneless pork chops here are the adjustments:
- Boneless pork chops will generally cook faster, so only sear them on each side for 2 minutes per side.
- Then, continue to cook the pork chops, flipping every 1-2 minutes, until they reach an internal temperature of 140° Fahrenheit.
- For boneless pork chops approximately 1 inch thick, the total cooking time will be approximately 7-10 minutes. Adjust this up or down depending on the thickness of your chops.
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Get the Recipe:
Juicy Spice-Rubbed Blackstone Pork Chops (Bone-In)
Perfectly cooked on the Blackstone Griddle in under 15 minutes of cooking time, these seared and seasoned to perfection bone-in pork chops are so easy and delicious. We love the crust on the outside with the juicy inside, it's one of the best ways to cook pork chops!
Ingredients
For the pork chop seasoning:
- 1/2 tsp brown sugar, Can sub coconut sugar
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/4 tsp smoked paprika
- 1/4 tsp pepper
For the griddle pork chops:
- 2 bone in pork chops, (about 1.25 inches thick, see recipe notes)
- 2 tbsp olive oil, (can also use mustard for different flavor)
- 2 tbsp cooking oil, (high-heat cooking oil like avocado oil or ghee work great)
Equipment
- Blackstone Griddle (or any other flat top griddle)
Instructions
- Heat your griddle to medium to medium-high heat (approximately 400° Fahrenheit).
- Make the seasoning mix by combining the seasonings in a small bowl and mixing.
- Place the pork chops on a large plate or sheet pan. Rub (or brush) the oil on both sides of the pork chops.
- Season the pork chops on both sides liberally with the seasoning mix.
- Once the griddle is hot, add the cooking oil and spread it around the griddle.
- Place the pork chops on the griddle to cook. Cook for 3 minutes on one side and then flip and cook for 3 minutes on the other side. I strongly suggest setting a timer for the cook time to avoid overcooking.After 3 minutes on each side, continue to cook the pork chops, flipping every 1-2 minutes, until they reach an internal temperature of 140° Fahrenheit. For large bone-in pork chops approximately 1.25 inches thick, the total cooking time was about 12 minutes.
- Sear the edges of the pork chops quickly before removing them from the griddle. Just press the edges onto the griddle for 5-10 seconds until all the edges are seared.
- Remove the pork chops from the griddle and let them rest for at least 5 minutes before serving. The internal temperature should continue to rise and get up to 145° after resting.
- Serve and enjoy.
Notes
- The cooking time of approximately 12-13 minutes in this recipe is for bone-in pork chops that are approximately 1.25 inches thick. The cooking time will vary based on the size of your pork chops and your griddle temperature. Use this time recommendation as a starting point and adjust as needed. Watch your pork chops carefully during cooking to avoid over or under-cooking them. I highly recommend using an instant-read thermometerinstant-read thermometer.
- As a general rule of thumb, bone-in pork chops need to cook for about 2-3 minutes per 1/4 inch of thickness on a griddle heated to approximately 400° Fahrenheit.
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