19 Blackstone Griddle Boneless Pork Chop Recipe

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Looking for a fool‑proof way to grill pork chops on your Blackstone? This 19 Blackstone Griddle Boneless Pork Chop Recipe delivers juicy, caramelized chops in minutes. Follow our simple prep, seasoning, and cooking tips for restaurant‑quality results at home.

Key Takeaways

• Prep matters: Patting the chops dry and using a light coat of oil prevents sticking on the Blackstone.
• Seasoning blend: A mix of brown sugar, smoked paprika, and garlic powder creates a sweet‑smoky crust.
• Heat control: Start high for sear, then drop to medium‑low to finish without drying out.
• Rest time: Let the pork rest 5 minutes; juices redistribute for maximum tenderness.
• Versatile sides: Pair with quick veggies or a simple quinoa porridge for a balanced meal.
• Equipment tip: A quality griddle plate, like the best stainless steel griddle plate for gas grill, makes clean‑up a breeze.
• Meal prep friendly: Cook a batch, slice, and store for salads, tacos, or snack packs.

Why the Blackstone Griddle Is Perfect for Pork Chops

If you own a Blackstone griddle, you already know its flat surface spreads heat evenly. That even heat is a game‑changer for boneless pork chops. Unlike a grill with grates, the griddle gives you a continuous sear that locks in moisture while still delivering those coveted char lines.

Boneless pork chops are lean, so they can dry out fast. The Blackstone’s ability to switch from high heat to a gentle finish means you can achieve a caramelized crust without overcooking the interior. Plus, the large cooking area lets you sear several chops at once—great for family meals or meal‑prep sessions.

Ingredients for the 19 Blackstone Griddle Boneless Pork Chop Recipe

Core Ingredients (Makes 4–6 Servings)

• 4 boneless pork chops, 1‑inch thick (about 1¼ lb total)
• 2 Tbsp olive oil
• 1 Tbsp brown sugar
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp kosher salt
• Pinch of cayenne (optional for heat)

Optional Finishing Touches

• Fresh herbs (thyme or rosemary)
• 2 Tbsp butter for basting
• Lemon wedges for a bright finish

Step‑by‑Step Guide to the 19 Blackstone Griddle Boneless Pork Chop Recipe

1. Prepare the Pork Chops

Start by patting the chops dry with paper towels. Moisture on the surface turns to steam and can prevent a good sear. Once dry, brush each chop lightly with olive oil—just enough to coat the surface.

2. Mix the Signature Seasoning

In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne. The brown sugar adds a subtle caramel note, while smoked paprika gives that authentic grill flavor without actual smoke.

3. Season Generously

Sprinkle the seasoning mix evenly on both sides of each chop. Press it in with your fingers; this helps the spices adhere during the high‑heat sear.

4. Preheat the Blackstone Griddle

Turn the Blackstone to high (around 425‑450°F). Let it heat for 5‑7 minutes. You’ll know it’s ready when a few drops of water sizzle and evaporate instantly.

5. Sear the Chops

Place the chops on the hot griddle. Hear that satisfying “sizzle” and resist the urge to move them for the first 2‑3 minutes. This is when the crust forms.

After 2‑3 minutes, flip and sear the other side for another 2 minutes. You should see a deep golden‑brown crust.

6. Reduce Heat and Finish

Turn the heat down to medium‑low (around 300°F). Add butter and fresh herbs if using. Tilt the griddle slightly and use a spoon to baste the chops for 1‑2 minutes. This adds richness and helps the interior reach a safe 145°F without overcooking.

7. Rest and Serve

Transfer the chops to a plate, cover loosely with foil, and let them rest for 5 minutes. Resting allows the juices to redistribute, giving you a juicy bite every time.

Customizing the 19 Blackstone Griddle Boneless Pork Chop Recipe

Spice Variations

If you love heat, increase the cayenne or add a dash of chipotle powder. For an herbaceous twist, swap smoked paprika for dried oregano and add lemon zest to the mix.

Marinade Option

For extra flavor, marinate the chops for 30 minutes in a mixture of soy sauce, honey, and a splash of apple cider vinegar. Pat dry before applying the dry rub to keep the crust crisp.

Side Dish Pairings

The beauty of the 19 Blackstone Griddle Boneless Pork Chop Recipe is its versatility. Pair it with quick‑cook veggies, like a pepper‑onion medley sautéed on the same griddle, or serve alongside a hearty Easy Couscous Salad Recipe for a balanced plate.

Meal‑Prep Friendly

Cook a double batch, slice the rested chops, and store in airtight containers. They reheat perfectly in a skillet or microwave and can be tossed into tacos, salads, or even a pork‑chop‑style sandwich.

Equipment Tips and Maintenance for the Blackstone Griddle

Choosing the Right Griddle Plate

A sturdy surface makes a difference. The Best Stainless Steel Griddle Plate For Gas Grill offers durability and even heat distribution, reducing hot spots that can cause uneven cooking.

Cleaning After Cooking

While the griddle is still warm (not hot), scrape off any residue with a metal spatula. Then wipe with a paper towel dipped in a little oil. For a deep clean, let the griddle cool completely, then wash with hot, soapy water and a non‑abrasive pad.

Seasoning the Griddle

Periodically season your Blackstone with a thin coat of high‑smoke‑point oil (like canola). Heat until it just starts to smoke, then wipe off excess. This creates a natural non‑stick layer and protects against rust.

Health Benefits and Nutrition Snapshot

Boneless pork chops are a great source of lean protein, B‑vitamins, and minerals like zinc and selenium. The 19 Blackstone Griddle Boneless Pork Chop Recipe keeps added fats low—just olive oil and a splash of butter for flavor.

A typical 4‑oz cooked chop provides about 200 calories, 22 g protein, and 9 g fat. Pairing it with a vegetable side and a whole‑grain like quinoa keeps the meal balanced and satisfying.

Frequently Made Mistakes (And How to Avoid Them)

• Overcrowding the griddle: Too many chops push the temperature down, resulting in steaming instead of searing. Cook in batches if needed.
• Skipping the rest: Cutting into the chop immediately releases juices, leaving the meat dry.
• Using too much sugar: Excess brown sugar can burn quickly on a high‑heat griddle. Stick to the measured amount.

Conclusion

The 19 Blackstone Griddle Boneless Pork Chop Recipe proves that gourmet‑style pork chops are within reach of any home cook. By mastering heat control, using a balanced seasoning blend, and respecting the rest period, you’ll create chops that are crisp on the outside, juicy on the inside, and packed with flavor. Whether you’re feeding a family, prepping meals for the week, or impressing friends at a backyard gathering, this recipe is your go‑to solution for reliable, delicious results on the Blackstone.

Frequently Asked Questions

Can I use bone‑in pork chops for this recipe?

Yes, but bone‑in chops take a few minutes longer to reach 145°F. Adjust cooking time accordingly and use a meat thermometer.

What if I don’t have a Blackstone griddle?

A flat cast‑iron griddle or a heavy skillet works well. Aim for the same high‑heat sear, then finish on medium‑low.

Is it safe to eat pork at 145°F?

According to USDA guidelines, pork is safe at an internal temperature of 145°F followed by a three‑minute rest.

Can I add a glaze after cooking?

Absolutely! A quick brush of honey‑mustard or balsamic reduction adds a sweet finish without overpowering the seasoning.

How long can leftovers be stored?

Refrigerated leftovers are best within 3‑4 days. Freeze for up to 2 months; thaw and reheat gently to retain moisture.

What side dishes pair best with these pork chops?

Grilled asparagus, a fresh cucumber salad, or a serving of quinoa porridge complement the sweet‑smoky flavor perfectly.