Blackstone Pork Chops (Juicy & Easy Griddle Recipe)

These Blackstone pork chops come off the griddle with a deep golden sear and a juicy, tender center — and they take under 30 minutes start to finish. A few simple seasonings, a properly heated griddle, and a meat thermometer are all you need to nail them every single time.

The flat, even surface of a Blackstone griddle is what makes this so reliable. You get full edge-to-edge contact with the chop, which means a better crust than a grill grate and far less of the dry, overcooked texture pork chops are infamous for. Whether you’ve got boneless or bone-in chops in the fridge, this method works.

If you love easy griddle dinners, also try my Blackstone Griddle Mojo Chicken Tacos, Blackstone Tortellini, Blackstone Griddle Kielbasa, and Blackstone Griddle Hot Dogs.

Why You’ll Love These Blackstone Pork Chops

• Restaurant-quality sear. The Blackstone’s flat top makes full contact with the meat, building a crisp, caramelized crust that a grill grate simply can’t match.
• Juicy, never dry. Cooking to a precise 145°F and resting the chops keeps every bite tender — the most common pork-chop complaint, solved.
• Fast enough for a weeknight. From fridge to plate in under 30 minutes, with about 10 minutes of hands-on time.
• Works with any chop. Boneless or bone-in, thin or thick — just adjust the cook time and check the temperature.
• Easy cleanup. A quick scrape and wipe and you’re done — no greasy pan, no grill grates to scrub.

Ingredients You’ll Need

The full measurements and printable instructions are in the recipe card at the bottom of this post.

• Pork chops (bone-in or boneless): Look for chops at least 1 inch thick. Thicker chops hold moisture far better and are much harder to overcook. Bone-in chops insulate the meat and add flavor; boneless cook a touch faster.
• Olive oil: A light coat helps the seasoning stick, prevents sticking, and promotes browning. Avocado or vegetable oil also work and have a higher smoke point.
• Salt and black pepper: The foundation. Season generously — pork can take more salt than you think.
• Smoked paprika: Adds color and a gentle smokiness that mimics a charcoal grill.
• Optional add-ons: Garlic powder, onion powder, fresh thyme or rosemary, a brush of Dijon mustard, or a 30-minute marinade for extra depth.

How to Make Pork Chops on a Blackstone

Step 1: Prep the chops

Pat the pork chops completely dry with paper towels — dry meat sears, wet meat steams. Rub both sides with olive oil, then season generously with salt, pepper, and smoked paprika. For best results, let them sit at room temperature for 20–30 minutes so they cook evenly.

Step 2: Preheat the griddle

Turn your Blackstone to medium-high and let it preheat 5–10 minutes. You want it hot enough that a drop of water sizzles and skates across the surface. (Skip “high” — it scorches the seasoning before the inside is done.)

Step 3: Sear and flip

Lay the chops on the hot griddle and leave them alone for 4–5 minutes so a crust can form. Flip once and cook another 4–5 minutes. Thin chops will need less time; thick chops more.

Step 4: Check the temperature

Insert an instant-read thermometer into the thickest part, away from the bone. Pull the chops at 145°F (63°C).

Step 5: Rest, then serve

Let the chops rest 3–5 minutes before cutting. This lets the juices redistribute so they stay in the meat instead of on your plate. Serve hot with your favorite sides.

Pork Chop Doneness Temperature Guide

The USDA lowered the safe pork temperature to 145°F (followed by a 3-minute rest), which gives you a juicy chop with a faint blush of pink — not the dry, gray chop many of us grew up with.

Doneness	Pull Temp	Final Temp After Rest
Medium (recommended)	145°F	~148°F
Medium-well	150°F	~153°F
Well-done	155°F+	~160°F

Because carryover cooking adds a few degrees during the rest, always pull the chops a touch before your target.

Approximate Cook Times by Thickness

Chop Thickness	Time Per Side (medium-high)
½ inch (thin)	2–3 minutes
1 inch	4–5 minutes
1½ inch (thick)	6–7 minutes

Always confirm with a thermometer — thickness, starting temperature, and your specific griddle all affect timing.

Pro Tips for the Best Blackstone Pork Chops

• Preheat fully. A cold spot on the griddle means a pale, steamed chop. Give it the full 5–10 minutes.
• Dry the meat. Patting the chops dry is the difference between a crust and a steam bath.
• Don’t move them. Resist flipping early — let the crust release naturally.
• Use two heat zones. Sear over the hot burner, then slide to a cooler zone if thick chops need to finish gently.
• Rest every time. Five minutes of resting does more for juiciness than any marinade.
• Buy a thermometer. It’s the single best upgrade for consistent pork chops.

What to Serve With Blackstone Pork Chops

Because the whole meal can cook on the griddle at once, try:

• Blackstone Asparagus
• Blackstone Griddle Balsamic Vegetables
• Smashed or roasted potatoes
• A crisp green salad or coleslaw
• Buttery corn or grilled peppers and onions

Variations to Try

• Garlic herb: Press minced garlic and fresh thyme or rosemary onto the chops before searing.
• Sweet and savory: Brush with a little maple syrup or apricot preserves in the last minute.
• Cajun or BBQ: Swap the paprika for a Cajun blend or your favorite BBQ rub.
• Marinated: A 30-minute soak in Italian dressing, a brine, or a Dijon-honey mix adds moisture and flavor.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly and freeze up to 3 months; thaw in the fridge overnight.
• Reheat: Warm gently on the Blackstone over low heat, or in a covered skillet with a splash of broth to keep them from drying out. Avoid blasting them in the microwave.

Frequently Asked Questions

Can I cook frozen pork chops on a Blackstone? It’s not recommended — they cook unevenly and won’t sear well. Thaw in the fridge overnight, or use a cold-water bath for faster thawing.

How do I keep pork chops from drying out? Don’t overcook them. Pull at 145°F and rest 3–5 minutes. Thicker chops and a quick brine or marinade also help.

What temperature should the Blackstone be? Medium-high. High heat scorches the outside before the inside is cooked through.

How long do pork chops take on a Blackstone griddle? About 4–5 minutes per side for 1-inch chops. Thin chops need 2–3 minutes per side; thick chops 6–7. Always confirm with a thermometer.

Can I cook other foods alongside the chops? Yes — that’s the beauty of the flat top. Add vegetables, potatoes, or tortillas to the cooler zone while the chops sear.

Is griddling pork chops healthier than pan-frying? It can be, since the flat surface needs less added oil and excess fat drains away from the meat.

More Pork Chop Recipes

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Air Fryer Frozen Pork Chops

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