Blackstone Pork Chops (Crispy and Juicy)
Equipment
- 1 Blackstone griddle or large cast iron skillet
- 1 small bowl
- 1 tongs
- 1 meat thermometer
Ingredients
- 3 pounds center-cut pork chops thick-cut, bone-in, about 1-inch thick, or 4 pork chops
- 3 teaspoons table salt
- 3 teaspoons ground black pepper
- 3 Tablespoons olive oil divided
- 3 teaspoons Dijon mustard for making them Paleo and Whole30, choose one without wine
- 2 lemons juiced (or limes)
- 1 Tablespoon chopped fresh rosemary
- chimichurri sauce optional (or BBQ sauce)
Instructions
- MARINATE: Season both sides of the 4 pork chops with a mix of salt and pepper. Then, stir in 1 ½ Tablespoon olive oil, mustard, juice of 1 lemon, and rosemary in a small bowl and spread on both sides of the 4 pork chops. Let marinate in a large ziploc bag for about 30 minutes at room temperature, or overnight in the refrigerator.
- LET THE CHOPS COME TO ROOM TEMPERATURE: If the meat was marinated overnight in the fridge, let it come to room temperature before cooking, about 20-30 minutes.
- COOK: Heat your Blackstone griddle over high heat (about 400-425° F) or until sizzling hot, spread 1 ½ Tablespoons olive oil, and place the pork chops down on a single layer on the oiled surface.
- Let cook untouched for about 3 minutes on one side, or until they develop a seared golden brown color. Flip them to cook for about 3 minutes on the other side. For these thick-cut chops, continue to cook them for about 5 minutes, flipping every 1-2 minutes, or until reaching an internal temperature of 145° F.
- To check the internal temperature, insert a meat thermometer in the center of the chops without touching the bones. TIP: ( The total cooking time depends on your griddled temperature and the thickness of the chops). For thin boneless chops, after cooking for 2-3 minutes on each side to develop a sear, continue to cook for 1-2 minutes, flipping them every 60 seconds until done.
- TIP: If your Blackstone griddle has grill grates, after cooking the bone-in chops for 3 minutes on each side, turn the chops to position in a way to make checkboard grilled marks, reduce the heat to medium, and cook for 5 minutes.
- LET THEM REST AND SERVE: Place cooked pork chops on a plate, squeeze the other lemon on top of the chops, and let rest for at least 3 minutes before serving with chimichurri sauce or BBQ sauce, and your favorite sides. Enjoy!
Recipe Notes
- Inactive time (marinade): 30 minutes to overnight.
- EQUIPMENT SUBSTITUTION: If you don't have a Blackstone griddle, you can use a large cast-iron pan with grill marks to make pan-grilled pork chops.
- Side Suggestions: Roasted or air fryer potato wedges and air fryer asparagus.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.
Nutrition
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