Want to know the best way to make pork chops on the Blackstone? In this step-by-step guide, we’ll discuss picking out the best pork chop cuts, making a quick homemade seasoning, and cooking the best pork chops on the griddle!
We eat pork chops about once a week at our house. My kids like them, they’re easy to prepare, and at only about $3-$4 per pound, they’re easy on your wallet, too!
Not to mention, it’s nice to give my waistline a break from the greasy smash burgers and carb-heavy fried rice.
But pork chops can be darn good or darn dry… there’s really no middle ground.
So in this guide, I’m giving you all my secrets for the best way to make griddle pork chops on the Blackstone or other flat top grill. Let’s jump into it:
Why the Griddle is Perfect for Cooking Pork Chops:
- Cook a bunch of chops at one time. Most outdoor griddles have ample cooking surface area to accommodate multiple pork chops simultaneously. This makes it convenient for cooking for larger gatherings or meal prepping.
- High heat capabilities give you a nice seared crust. The griddle’s high heat temperatures make it ideal for achieving a perfect sear on pork chops, locking in juices and flavor.
- Cook sides at the same time for a full meal. Take advantage of the large cooking surface, and cook multiple side dishes to go with your pork chops at the same time, without dirtying up extra dishes in the kitchen.
- Easy clean up. The griddle’s non-stick surface and removable grease tray make cleanup a breeze. Simply add a squirt of water to create steam, scrape any residue into the grease cup, and wipe the surface with paper towels.
What Kind of Pork Chops Should I Cook on the Griddle?
Making the best pork chops on the Blackstone starts at the grocery store when you pick out your meat. How great (or how dry) your griddle pork chops turn out is based largely on the type of pork chops that you buy.
And although all pork chops come from the same area of the pig, the loin, certain pork chop cuts are better than others because of their higher fat content and mixture of both light and dark meat.
Let’s take a look at the most common types of pork chops that you’ll find in the grocery store:
Boneless Loin Chop
When you think of “pork chops” you probably picture this cut, sometimes called “America’s cut” or “pork loin filets“. Because of it’s lower price point, it’s one of the most common types of pork chops. However, because it is so VERY lean, it tends to dry out super quickly. And the lack of fat means that there’s not much flavor and the cooked chops probably won’t be very juicy.
To be honest, I stay away from these boneless pork chops completely. Every time that I have cooked them, or even cooked pork loin whole, they turn out pretty bland and the texture from the lack of fat is not something that I care for.
Center-Cut Loin Chop
The center-cut pork loin chops are my personal favorite, because the bone adds extra flavor and moisture. In addition to the bone helping to protect from overcooking, it also serves as the divider between two different cuts – the loin to one side and the tenderloin on the other.
Center-cut chops that have a larger tenderloin present are often referred to as the “porterhouse”. These are larger in size and may cost a few bucks more, but a perfectly cooked porterhouse chop is worth it in my opinion.
Rib End Pork Chop
As you may have guessed, the rib chop comes from the rib section of the loin. The rib bones attached to this cut are actually baby back ribs, so you get a tender and flavorful chop plus a baby back rib snack in one.
Many consider this to be the best pork chop cut that money can buy, and I would consider these chops to be a close second, but I still prefer the center-cut chops because of the tenderloin.
Sirloin Chop
The sirloin chop, sometimes called the “sirloin steak”, comes from the back side of the loin in the hip area, so it contains a variety of muscles and lots of pork flavor. However, some people find it to be a bit tougher than other pork chop cuts.
Key Takeaway: For the best pork chops on the Blackstone, look for bone-in, center-cut chops that are about 1″ thick with a good amount of marbling.
- Thickness – Thicker pork chops can stay on the hot griddle surface longer, so you’re able to get a better sear and a flavorful crust.
- Marbling – Remember, fat equals flavor and the marbling will give you a delicious and juicy chop! Boneless loin chops have very little fat, so they’re less flavorful and more prone to drying out.
- Bone-in – The T-shaped bone on the center cut chops helps to prevent overcooking, and the fat around the bone adds extra flavor and moisture.
Ingredients for Blackstone Pork Chops
You only need 3 ingredients to make the best griddle pork chops: the actual pork, oil for the griddle, and seasoning. Here’s a look at some ingredient options:
- Pork Chops – As mentioned above, you have a few different options when it comes to selecting the pork chops for the griddle. My personal favorite is the porterhouse-style or thick cut, bone-in center cut pork chop.
- Cooking Oil – Look for a high-heat cooking oil that can withstand the higher temperature range of most griddles. My personal favorite oil for griddle cooking is avocado oil.
- Seasoning – The options are pretty much endless here. Try a homemade pork chop seasoning, use your favorite all-purpose seasoning, or try barbecue or Mexican seasonings to mix it up a bit.
Pork Chop Seasoning
Pork chops are like a blank canvas in that they go well with a variety of seasonings and rubs. This type of pork doesn’t have an overly distinct flavor, so you can really add whatever spices and herbs that you like and your chops will probably be great.
We love the homemade seasoning in our Blackstone pork chops recipe down below, but these store-bought seasonings and rubs are also great for pork chops:
- Cavendar’s All-Purpose Greek Seasoning – It’s called “Greek” seasoning, but this is a great all-purpose blend.
- Shake That All-Purpose Seasoning – Our own blend of salt, pepper, garlic, and butter with a hint of citrus notes. Great for french fries, vegetables, steaks, and pork chops… just to name a few.
- ‘Que That Barbecue Rub and Seasoning – Our barbecue seasoning is great on pork, chicken, and beef – and we love it on roasted sweet potatoes, too!
If you want to try a simple homemade pork chop seasoning, then you can mix up a pork blend using these ingredients, most of which you probably already have in your spice cabinet:
- salt
- pepper
- garlic powder – Or granulated garlic would work also.
- smoked paprika – I like using smoked paprika because it adds an extra hint of flavor, but you can substitute regular paprika instead.
- chili powder
- onion powder
- cumin
- sugar
*The exact measurements for our pork chop seasoning blend are listed in the recipe at the end of this post.
The #1 Must-Have for Juicy Pork Chops on the Blackstone Griddle
You can buy different cuts of pork chops, try different marinades or seasonings, and cook the chops using different methods, but one thing remains constant – the internal temperature of the meat is the most important factor that separates a good pork chop from a GREAT pork chop.
That’s why an instant-read thermometer is a necessity when it comes to perfectly cooking pork chops on the griddle.
And, in fact, every home kitchen should have an instant-read probe thermometer in it… This is the #1 most important tool for anyone that cooks meat, in my opinion.
You can head to this post to see my favorite instant read thermometer (it’s pretty inexpensive) and my other favorite griddle accessories: 6 Flat Top Grill Accessories You Must Have for Your Outdoor Griddle
How to Cook Pork Chops on the Blackstone
Pork chops are one of the easiest flat top grill dinners that you can make, because the cooking process is so simple and clean-up is minimal. Here’s how to cook pork chops on the griddle:
Preheat the Griddle
Start by preheating your griddle or flat top grill to about 400-425°F. This high griddle temperature will allow for a nice seared crust on the outside of your chops.
For most Blackstone griddles, this is probably a medium to medium-high heat with a shorter preheat time, or you can preheat on low (which is what I recommend) for a bit longer. Remember, you may need to adjust your knobs depending on what type of outdoor griddle that you own.
Season the Pork Chops
While the griddle is heating up, season the pork chops with your choice of seasoning.
If you’re using thinner pork chops like the boneless loin chops, then be careful to not over-season the meat. Thicker chops can handle a heavier dose of seasoning, as long as your choice of seasoning is not salt-heavy.
Cook the Pork Chops on the Blackstone
When the griddle is hot, add 1-2 tablespoons of your favorite high-heat cooking oil and spread it around with your spatula.
Then, place the chops on the oiled surface and allow them to cook untouched on the first side for about 2-3 minutes, depending on the thickness of your pork. As you’re placing the pork chops on the griddle, use your tongs to press down just a bit on the top of the chops to ensure a good, even contact with the hot griddle surface.
For Thick Pork Chops on the Blackstone:
For these thicker bone-in pork chops, I cooked them for roughly 3 minutes on the first side:
When the first side has developed a nice crust and golden color, use your tongs to flip the chops to the second side. Then, cook an additional 3 minutes on the second side undisturbed.
This is what my Blackstone pork chops looked like immediately after I flipped them to the second side:
The thicker cut chops won’t be done after the initial searing time of 3 minutes per side, so after that you’ll need to flip the pork chops every 1-2 minutes to ensure even cooking and crust. Continue to cook the griddle pork chops until an instant read thermometer inserted into the thickest part of the chop reads about 142-145°F. The total cook time for the thicker pork chops was about 15 minutes.
I chose to pull my pork chops off the griddle at about 141-142°F, and then I transferred them to a cutting board and tented the chops with aluminum foil. Because the griddle temperature was above 400°F when I took the pork off the flat top grill, I had about 4-5 degrees of carryover cooking, which put my chops in the safe temperature range.
*NOTE – The USDA recommends that you cook all pork chops to an internal temperature of 145°F before removing from the heat source.
For Thin Boneless Pork Chops on the Blackstone:
The cooking process for thin pork chops is pretty much the same as the process above for thicker cuts. You should still aim for 2-3 minutes per side to develop a nice sear, and let the pork cook undisturbed for even contact with the griddle.
However, your total cook times and the number of times that you need to flip the chops will be different. The total cook time for my thinner boneless loin chops was about 7-8 minutes… but once again, the most important factor when cooking pork is to make sure that it is cooked to a safe internal temperature.
For thin Blackstone pork chops, you can also take advantage of your hotter and cooler zones on the griddle. If you feel like your chops are cooking too quickly and won’t have time to develop a nice crust, move them to the cooler area of the griddle or adjust the knobs down so that your pork does not overcook.
Griddle Cooking Tip:
If space allows, try to flip the pork chops into a clear area on the griddle. The areas of the griddle top that did not previously have meat or food on them will be hotter, because the cold meat has not zapped away the heat. Just to give you an idea, when I flipped my pork chops after 3 minutes, the griddle area where they were cooking had dropped to 330°F.
And don’t be afraid to adjust your temperature knobs up to a higher setting during the cooking process to account for the heat loss.
Allow the Griddled Pork Chops to Rest
When the pork chops are done cooking, transfer them to a cutting board and “tent” them with aluminum foil to rest for about 5 minutes. You can also use a melting dome (you probably already have one of these with your griddle accessories) to dome the pork chops while they’re resting.
*NOTE – If your pork chops are already at 145°F when you take them off the griddle, then just allow them to rest for a few minutes on a cutting board or plate without tenting or covering them.
And your griddle pork chops should look something like this… tender and juicy with a great crust:
Griddle Pork Chop Recipe Tips:
- Don’t flip the pork chops too often; let them develop a nice sear on one side before flipping.
- Experiment with different seasoning blends and marinades to keep things interesting.
- Use a meat thermometer to ensure your pork chops are cooked to perfection every time.
- Let the pork chops rest before slicing to lock in juices and ensure maximum flavor.
- Choose thick-cut pork chops so they can cook longer on the griddle and develop a nice crust.
What to Serve with Griddle Pork Chops
Here are some suggestions for side dishes that pair well with griddle pork chops:
- Sweet potatoes – These candied sweet potatoes are the perfect sweet compliment to the savory pork chops.
- Griddled broccoli – Fresh broccoli florets can be cooked on the griddle at the same time as the pork chops. We like to do a mixture of both steam and sauté cooking methods for lightly charred bits of broccoli that are not overly soft.
- Other griddle-grilled vegetables – Vegetables such as asparagus, zucchini, bell peppers, green beans, and onions add flavor and vibrant colors to your plate. Simply season with salt and pepper or your favorite all-purpose seasoning, add a bit of cooking oil, and cook alongside your pork chops for a flavorful and nutritious side.
- Grilled fruit – Grilled fruit such as pineapple slices, peach halves, or apple slices or cubes adds a touch of sweetness and caramelization to your plate. The sweetness of the griddle fruit pairs well with the savory flavors of pork chops.
- Jarred pepper relish mix – For a tasty pork chop topping, try our cold pepper relish mix. Combine these jarred pepper varieties in a bowl with a bit of balsamic vinegar: diced roasted red peppers, sweet cherry peppers, pickled banana peppers, hot pepper jelly. You can also add a bit of honey for sweetness or swap out the jarred peppers for others that you already have in the fridge.
FAQ’s about Cooking Pork Chops on the Blackstone
How long does it take to cook pork chops on the griddle?
As I always say, “Cook to temperature, NOT to time.” The most important factor in determining when your Blackstone pork chops are done is the internal temperature.
But just so you have an idea, my thick cut pork chops on the Blackstone took about 15 minutes to cook, and the thinner boneless loin chops took about 7-8 minutes to cook.
What griddle temperature do I need for pork chops?
We recommend preheating your griddle top to about 400-425°F. This hotter temperature ensures a nice sear on the outside while keeping the inside juicy.
Can I dome the pork chops to speed up the cooking process?
Technically, you can use a melting dome to trap in heat and speed up the cooking process, but I don’t recommend it. When you cover your food with a dome on the griddle, then you create more of a steaming effect, and the steam counteracts the crust.
I prefer to cook pork chops on the Blackstone by searing each side and then flipping to ensure even cooking and a nice crust on both sides.
Why are my pork chops dry?
This is probably one of the most common questions that I get on my griddle cooking YouTube channel when it comes to cooking pork chops on the griddle. And the answer is probably one of these two:
- You’re using a very lean pork chop cut. Look for a center cut, bone-in pork chop because it has a higher fat content and will, therefore, be more juicy and delicious.
- You’re cooking the pork chops for too long. Overcooked pork chops are going to be dry… there’s no other way around it. Cook the chops just until they reach an internal temperature of 145°F, and then immediately remove from the griddle to rest.
Want to print my Blackstone pork chop recipe to save for later? You can use the recipe card down below and add it to your stack of healthy griddle recipes to make:
Griddle Pork Chops
Ingredients
- 4 pork chops *We recommend bone-in center cut chops that are about 1" thick.
- 2-3 tablespoons high heat cooking oil like avocado oil
- seasoning of your choice
Homemade Pork Chop Seasoning:
- ½ tablespoon salt
- ½ tablespoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon sugar
- ½ teaspoon smoked paprika or substitute regular paprika
- ¼ teaspoon onion powder
- ⅛ teaspoon cumin
- ⅛ teaspoon chili powder
Instructions
- Make the seasoning blend. Mix all seasoning ingredients in a small bowl until well combined.
- Preheat the griddle. Heat griddle to about 400-425℉. Add about 2 tablespoons of high-heat cooking oil to the heated surface and spread it around with your spatula.
- Season the pork chops. While griddle is heating, season both sides of the pork chops with seasoning of your choice. Thicker chops can handle more seasoning. Test your seasoning for saltiness, and take care to not over-season, especially with thinner chops.
- Cook the pork chops on the griddle. Place the pork chops down on the oiled surface, and cook on the first side untouched for about 3 minutes, or until chops have developed a nice seared crust and golden color. Flip to the second side and cook an additional 3 minutes. For thick cut chops – Continue to cook, flipping every 1-2 minutes, until done (about 12-15 minutes total cook time depending on your grill temp and size of chops). For thin boneless chops – After cooking for 2-3 minutes on each side to develop a sear, flip every 60 seconds until done (about 7-8 minutes total cook time depending on grill temp).
- Remove pork chops from the griddle and rest. When pork chops have reached an internal temperature of 145℉, transfer them to a serving plate to rest for about 4-5 minutes before serving.
Notes
- The total cook time listed in the recipe will vary based on the temperature of your griddle and the thickness of your pork chops. Be sure to cook your pork chops just until they reach 145°F internal temperature, and then remove from the griddle to rest.
- For the best pork chops on the Blackstone, look for bone-in, center-cut chops that are about 1″ thick with a good amount of marbling.
- The seasoning options for pork chops are pretty much endless. Try our homemade pork chop seasoning, use your favorite all-purpose seasoning, or try barbecue or Mexican seasonings to mix it up a bit.
- If space allows, flip your pork chops to the second side in a clear area on the griddle. The areas of the griddle top that did not previously have food on them will be hotter, because the cold meat has not zapped away the heat. This ensures a nice seared crust on both sides.
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