Blackstone Pork Chop Recipe for Juicy Griddle Chops

These Blackstone pork chops are seared on a hot flat-top griddle with a simple garlic-herb rub, then finished with a little butter and fresh lemon. The broad, even cooking surface makes it easy to brown several chops at once, while a thermometer helps keep them juicy and safely cooked.

Ingredients

4 bone-in center-cut pork chops, about 1 inch (2.5 cm) thick and 8 ounces (225 g) each
1 teaspoon (6 g) fine sea salt
¾ teaspoon (2 g) freshly ground black pepper
1 teaspoon (2 g) smoked paprika
1 teaspoon (3 g) garlic powder
½ teaspoon (1 g) onion powder
½ teaspoon (0.5 g) dried thyme
1 tablespoon (15 ml) neutral high-heat cooking oil, such as avocado or canola oil
2 tablespoons (28 g) unsalted butter
2 garlic cloves (6 g), finely minced
1 tablespoon (4 g) chopped fresh parsley
1 lemon (about 60 ml juice), cut into wedges for serving

Instructions

Prepare the chops and seasoning. Pat the pork chops dry all over with paper towels; removing surface moisture helps them brown rather than steam. In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme. Sprinkle the mixture over both sides of the chops and press it on gently. Let them sit while you prepare the griddle, but do not leave raw pork at room temperature for an extended period.
Preheat the Blackstone. Heat the griddle on medium-high for about 8 minutes, or until the cooking surface is hot and a drop of water sizzles away quickly. If your model has separate burners, set one area to medium-high and leave another at low or off as a cooler zone. Scrape away any residue from a previous cook, then spread the oil over the hot area with a griddle-safe spatula or paper towel held with tongs. The surface should be lightly coated, not swimming in oil.
Sear the first side. Lay the chops on the griddle with space between them. You should hear a steady sizzle; if the sound is faint, the surface may not be hot enough. Leave the chops undisturbed for about 4 minutes so the outside can brown. Avoid pressing down with a spatula, which squeezes out juices and does not improve the sear. If cooking space is limited, cook in batches rather than crowding the surface.
Flip and cook to temperature. Turn each chop once and cook the second side for about 3 to 5 minutes, adjusting for thickness and how strongly your griddle runs. Start checking the temperature in the thickest part with an instant-read food thermometer, keeping the probe away from the bone. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest. If a chop has not reached 145°F (63°C), continue cooking and check again; color alone is not a reliable safety test.
Make the quick garlic butter. Once the chops are cooked, move them to the cooler zone or a clean plate to rest. Turn the hottest burner down if needed. Put the butter on a clear, moderate-heat section of the griddle; when it melts, stir in the minced garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic turn dark, as it can become bitter. Spoon the garlic butter over the chops and sprinkle with parsley.
Rest and serve. Rest the chops for 3 minutes before serving, which completes the recommended safety rest and gives the juices time to settle. Serve with lemon wedges for squeezing over the top. If the chops finish in separate batches, keep earlier portions warm on a clean plate in a low oven while the remaining chops cook, and check their temperature again if they have been held for a while.

Tips

Choose chops of similar thickness. Evenly sized chops finish at roughly the same time. Thin chops cook quickly and are easier to overcook; for chops thinner than ¾ inch (2 cm), begin checking well before the 4-minute mark. Thick chops may need a longer, gentler finish on the cooler zone after browning.
Use a thermometer, not a timer alone. Griddle temperatures vary with burner settings, weather, and how many chops are on the surface. Time estimates are a guide, while the temperature reading tells you when each chop is ready. Insert the probe from the side into the center of the thickest section, especially for bone-in chops.
Adjust the seasoning to your pantry. Sweet paprika can replace smoked paprika for a milder, less smoky flavor. If you do not have dried thyme, use the same amount of dried oregano, or leave the herb out. Use fine salt as written; if using a coarser salt, distribute it carefully because the same spoonful can weigh less.
Keep the griddle lightly oiled and clean. Too much oil can make the chops greasy and cause splattering. If cooking in batches, scrape away burnt seasoning and add a thin film of oil between rounds. Add the garlic only to melted butter at moderate heat near the end so it does not scorch while the pork cooks.

Serving Suggestions

For a filling griddle meal, serve the pork chops with potatoes and a green vegetable. You can cook sliced onions, bell peppers, or zucchini on an open section of the Blackstone while the chops rest; season them lightly and move them around the surface so they soften without burning. Roasted potatoes, mashed potatoes, or warm rice are useful sides for catching the garlic butter and lemon juice.

A crisp salad, steamed green beans, or sautéed cabbage balances the rich, browned pork. Put extra lemon wedges on the table so everyone can adjust the acidity to taste. If you are serving a group, keep the parsley and lemon separate until plating, which preserves their fresh flavor and makes it easy to serve the chops straight from the griddle.

Variations

Brown sugar and chili: Add 1 tablespoon (12 g) brown sugar and ¼ teaspoon (0.5 g) cayenne to the dry rub. The sugar encourages a deeper, slightly sweet crust, so use medium-high rather than the hottest setting and watch for scorching. The cayenne adds gentle heat; omit it for a milder chop.

Lemon-pepper chops: Replace the smoked paprika and thyme with 1 teaspoon (2 g) lemon-pepper seasoning. Check its label before adding the full salt amount, since some blends are already salty. Finish with lemon juice as in the main recipe for a brighter, sharper flavor.

Rosemary butter: Swap the parsley for 1 teaspoon (1 g) finely chopped fresh rosemary, or use ¼ teaspoon (0.2 g) dried rosemary. Stir it into the butter with the garlic. Dried rosemary is more concentrated and has a firmer texture, so mince it finely if you use it.

Boneless chops: The seasoning works with boneless pork chops, but they often cook faster than bone-in chops. Use chops close to 1 inch (2.5 cm) thick, begin checking their centers early, and take each one off the griddle as soon as it reaches 145°F (63°C). The safe temperature and 3-minute rest remain the same.

Storage and Reheating

Refrigerate cooked pork chops within 2 hours of cooking, storing them in a shallow airtight container. They keep for 3 to 4 days in the refrigerator. Keep any extra garlic butter with the chops, or store it separately so you can add a little after reheating. For longer storage, wrap the cooled chops tightly and freeze them; for best texture, use within 2 to 3 months and thaw overnight in the refrigerator.

To reheat, warm a chop gently in a covered skillet over low heat with a teaspoon of water or broth to create a little steam. You can also microwave it in short intervals, covered, turning once if needed. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Heating slowly helps limit drying, but avoid stopping short of the safe leftover temperature. Discard pork that has been left out for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

Frequently Asked Questions

How long do pork chops take on a Blackstone?
For chops about 1 inch (2.5 cm) thick, plan on roughly 4 minutes for the first side and 3 to 5 minutes after flipping, then allow 3 minutes to rest. Actual griddle time depends on thickness and heat, so use a thermometer and cook each chop to 145°F (63°C) before resting.

Should I cook pork chops on high or medium heat?
Medium-high heat works well for browning most 1-inch chops. Extremely high heat can darken the seasoning before the center is ready, while a cooler surface may leave the chops pale. If the outside is browning too quickly, move the chops to a cooler part of the griddle and continue cooking until they reach the safe temperature.

Can I use frozen pork chops?
Thaw chops completely in the refrigerator before cooking for more even browning and more dependable timing. Cooking partially frozen chops can leave the outside overdone while the center is still cold. Keep raw pork separate from ready-to-eat food, and wash hands, utensils, and surfaces after handling it.

Can I make these without butter or garlic?
Yes. The chops can be served with just the seasoned crust and lemon, or you can finish them with a little extra oil and parsley. For a dairy-free finish, use a plant-based butter suitable for cooking, or simply omit the butter. The core method and safe internal temperature do not change.

Why did my pork chops turn out dry?
They may have cooked past the target temperature, been cut very thin, or been pressed repeatedly against the griddle. Check the thickest part with a thermometer and remove each chop as soon as it reaches 145°F (63°C), then rest it for 3 minutes. Starting with chops of even thickness and letting them sear without moving also makes the cooking easier to manage.

Can I cook vegetables on the griddle at the same time?
Yes, if there is enough room to keep the food in a single layer. Start vegetables that need longer, such as onions or potatoes, before adding the pork; quicker-cooking zucchini or peppers can go on later. Keep raw pork and its utensils away from cooked vegetables, and use a clean spatula for food that is ready to serve.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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