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Make pork chops on the Blackstone Griddle in minutes with this easy Blackstone pork chop recipe. Tender and juicy every time!
We love cooking pork chops on the Blackstone griddle. They literally take minutes to make and come out perfectly cooked every time. Even my pickiest eater loves them! This easy recipe for Blackstone pork chops makes an easy dinner that’s very budget friendly and perfect for weeknights or weekends.
The key to making flavorful and juicy pork chops on the flat top grill is to season them with a dry rub, marinate them and cook on medium heat — not high. I based this recipe on my grilled pork chops, but I actually prefer the texture of the griddle chops. Plus, these cook faster, so I can get dinner on the table in no time. And, you can cook potatoes or vegetables at the same time! Looking for more Blackstone recipes? Try my steak, chicken or smash burgers next!
Ingredient Notes
Here’s what you need to make this family favorite. Full amounts are in the printable recipe card below.
- Thick pork chops — We prefer bone-in chops because they tend to be juicier than boneless pork chops. They do take slightly longer to cook, but either kind will work. Try to get ones that are 1/2 inch to 1 inch thick.
- Seasonings — I make an easy dry rub using sea salt, black pepper, garlic powder and paprika.
- Italian Dressing — This makes an easy marinade with tons of flavor. We use it for chicken, too.
How to Cook Pork Chops on the Blackstone
All you do is season the pork, then place the chops in a large freezer bag. Pour the dressing, and marinate for an hour or two. Then, cook on the griddle for 2-4 minutes on each side or until they are 145 degrees. We like to flip them a couple of times so that they don’t burn.
Storage
Store leftovers in an airtight container in your refrigerator for 3-4 days. You can reheat them in the microwave, on the stove or in a low oven. You can freeze cooked pork chops in a freezer-safe container for up to 3 months.
Recipe Tips
You only need to marinate for an hour or two at the most.
Be sure to cook over medium heat so that the sugars in the marinade don’t burn.
Let the chops rest, covered, for about 5 minutes before serving so they’ll be nice and juicy.
Blackstone Pork Chops
Ingredients
- 4 thick pork chops bone-in, about ½ inch thick
- ½ teaspoon sea salt
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 cup Italian salad dressing any brand
- 2 tablespoons avocado oil for the griddle
Instructions
- Pat pork chops dry with a paper towel
- Sprinkle seasoning on both sides of each pork chop
- Place chops in large zip top freezer bag, and pour dressing over chops
- Marinate in the fridge for 1 hour
- Heat griddle on medium heat, and brush a thin coat of avocado oil on surface of the griddle
- Place pork chops on the griddle, and cook for 2 minutes per side or until the internal temperature reaches 145℉ according to an instant read thermometer. Cook for an additional minute or 2 if needed, flipping after a minute or until chops are done
- Remove to a platter, cover with foil, and let rest for 5 minutes to allow juices to redistribute
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tried these over the long weekend and what a huge hit with the family. So easy to make and very little prep time. Even made extras for leftovers and those are gone already too!
So glad to hear this, Paula! Thanks!