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Blackstone Pork Chops (Crispy and Juicy)
These Blackstone Pork Chops are marinated and then cooked on the Griddle until tender and juicy with a seared crispy crust. They are ready in 30 minutes, making one of those delicious easy dinner ideas for summer.
Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 4 people
Calories: 5357 kcal
Course:
Main Course
Cuisine:
American
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!
Cup of Yum
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 Information
Calories
535.7kcal
(27%)
Carbohydrates
2g
(1%)
Protein
53.2g
(106%)
Fat
33.8g
(52%)
Saturated Fat
9.2g
(46%)
Polyunsaturated Fat
4.2g
Monounsaturated Fat
16.8g
Trans Fat
0.2g
Cholesterol
176.1mg
(59%)
Sodium
1926.6mg
(80%)
Potassium
910.7mg
(26%)
Fiber
1.1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
43.3IU
(1%)
Vitamin C
4.2mg
(5%)
Calcium
69.1mg
(7%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 5357
% Daily Value*
| Calories | 535.7kcal | 27% |
| Carbohydrates | 2g | 1% |
| Protein | 53.2g | 106% |
| Fat | 33.8g | 52% |
| Saturated Fat | 9.2g | 46% |
| Polyunsaturated Fat | 4.2g | 25% |
| Monounsaturated Fat | 16.8g | 84% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 176.1mg | 59% |
| Sodium | 1926.6mg | 80% |
| Potassium | 910.7mg | 19% |
| Fiber | 1.1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 43.3IU | 1% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 69.1mg | 7% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.