16 Delicious Blackstone Pork Chop Recipes for Every Occasion

Pork chops on the Blackstone grill? Yes, please! Whether you’re craving a quick weeknight dinner, a seasonal BBQ favorite, or just some good old-fashioned comfort food, we’ve got you covered. Dive into our roundup of 16 mouthwatering Blackstone pork chop recipes that promise to spice up your cooking routine. Trust us, your taste buds are in for a treat—keep reading to discover your next favorite dish!

Grilled Blackstone Pork Chops with Garlic Butter

Under the golden hues of the setting sun, there’s something deeply comforting about the sizzle of pork chops on the grill, their edges crisping to perfection as the aroma of garlic butter fills the air. It’s a moment that calls for slowing down, for savoring the simple joys of cooking and eating.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 4 tablespoons unsalted butter, softened
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Preheat your Blackstone grill to medium-high heat, aiming for a surface temperature of 375°F.
2. While the grill heats, rub each pork chop with olive oil, then season both sides evenly with salt and black pepper.
3. Place the pork chops on the grill. Cook for 5 minutes on the first side, then flip and cook for another 4-5 minutes, or until the internal temperature reaches 145°F for medium doneness.
4. As the pork chops cook, mix the softened butter, minced garlic, and chopped parsley in a small bowl to create the garlic butter.
5. Once the pork chops are done, remove them from the grill and let them rest for 3 minutes. This allows the juices to redistribute, ensuring every bite is succulent.
6. Top each pork chop with a generous dollop of the garlic butter, letting it melt over the warm meat.

Zesty and aromatic, these grilled pork chops offer a perfect balance of juicy tenderness and crispy edges, with the garlic butter adding a luxurious finish. Serve them alongside a crisp salad or roasted vegetables for a meal that feels both indulgent and wholesome.

Blackstone Pork Chops with Apple Cider Glaze

Lingering in the quiet of the kitchen, the aroma of sizzling pork chops and sweet apple cider glaze fills the air, a comforting reminder of autumn’s approach.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 cup fresh apple cider, reduced to a syrup
• 2 tbsp pure maple syrup, dark and robust
• 1 tbsp Dijon mustard, smooth and tangy
• 1 tsp fresh thyme leaves, lightly crushed
• 1/2 tsp kosher salt, finely ground
• 1/4 tsp freshly ground black pepper, coarsely cracked
• 2 tbsp unsalted butter, cold and cubed

Instructions

1. Preheat your Blackstone griddle to medium-high heat, aiming for a surface temperature of 375°F.
2. Season both sides of the pork chops evenly with kosher salt and freshly ground black pepper.
3. Place the pork chops on the griddle, searing for 4-5 minutes on each side until a golden crust forms and the internal temperature reaches 145°F.
4. While the chops cook, combine the reduced apple cider, maple syrup, and Dijon mustard in a small saucepan over low heat, stirring until well blended.
5. Once the pork chops are cooked, remove them from the griddle and let them rest on a warm plate for 5 minutes.
6. Drizzle the apple cider glaze over the rested pork chops, then sprinkle with fresh thyme leaves.
7. Dot the top of each chop with cold, cubed butter, allowing it to melt slightly before serving.

How the glaze caramelizes on the pork chops creates a delightful contrast between the savory meat and the sweet, tangy sauce. Serve alongside roasted sweet potatoes or a crisp apple slaw for a meal that celebrates the season.

Smoky Blackstone Pork Chops with BBQ Sauce

Today feels like one of those quiet afternoons where the kitchen becomes a sanctuary, and the simple act of cooking turns into a meditative practice. There’s something deeply comforting about preparing a meal that’s both hearty and imbued with the smoky whispers of summer.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tablespoons of rich extra virgin olive oil
• 1 cup of homemade or high-quality store-bought BBQ sauce, with a smoky undertone
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of sea salt, for that crisp exterior

Instructions

1. Preheat your Blackstone griddle or a large skillet over medium-high heat until it reaches 375°F, ensuring an even cooking surface.
2. Brush both sides of the pork chops with rich extra virgin olive oil, then season evenly with finely ground black pepper and sea salt.
3. Place the pork chops on the griddle, searing for 4-5 minutes on each side until a golden-brown crust forms. Tip: Avoid moving them too soon to get that perfect sear.
4. Reduce the heat to medium and brush the pork chops generously with the smoky BBQ sauce, flipping once to coat both sides, about 2 minutes per side. Tip: Keep a spray bottle of water handy to manage any flare-ups from the sauce.
5. Remove the pork chops from the griddle and let them rest for 5 minutes before serving. Tip: Resting allows the juices to redistribute, ensuring each bite is succulent.

Draped in a glossy coat of BBQ sauce, these pork chops offer a harmonious blend of smoky, sweet, and savory notes. Serve them alongside a crisp apple slaw or over a mound of creamy mashed potatoes for a meal that feels like a warm embrace.

Blackstone Pork Chops with Honey Mustard Marinade

Dusk settles softly outside, casting a golden hue that seems to whisper of comfort and warmth. It’s in these quiet moments that a dish like this feels most inviting, a simple yet profound pleasure that turns an ordinary evening into something memorable.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1/4 cup smooth Dijon mustard
• 2 tbsp raw honey, thick and golden
• 2 cloves garlic, minced to a fragrant paste
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp sea salt, coarse and flaky
• 1/4 tsp freshly ground black pepper, aromatic and bold
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. In a small bowl, whisk together the Dijon mustard, raw honey, minced garlic, chopped rosemary, sea salt, and black pepper until fully combined.
2. Place the pork chops in a large resealable bag and pour the marinade over them, ensuring each chop is evenly coated. Seal the bag and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your Blackstone griddle or a large skillet over medium-high heat until it reaches 375°F. Brush the surface lightly with extra virgin olive oil.
4. Remove the pork chops from the marinade, letting excess drip off, and place them on the hot griddle. Cook for 5-6 minutes on each side, or until the internal temperature reaches 145°F for medium-rare.
5. Let the pork chops rest for 3 minutes before serving to allow the juices to redistribute.

Best enjoyed when the edges are caramelized to a perfect crisp, the honey mustard marinade lending a sweet and tangy depth that complements the juicy, tender pork. Serve alongside a crisp apple slaw or roasted sweet potatoes for a meal that feels both rustic and refined.

Spicy Blackstone Pork Chops with Chili Rub

Under the soft glow of the kitchen light, the Spicy Blackstone Pork Chops with Chili Rub emerge as a testament to the beauty of simple ingredients transformed by fire and spice. This dish, with its deep flavors and inviting aroma, is a celebration of the tactile joy of cooking.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tbsp smoked paprika, for a deep, woody aroma
• 1 tbsp garlic powder, finely ground for even distribution
• 1 tbsp onion powder, adding a subtle sweetness
• 1 tsp cayenne pepper, for a fiery kick
• 1 tsp ground cumin, earthy and warm
• 1 tsp salt, to enhance all flavors
• 1/2 tsp black pepper, freshly ground for sharpness
• 2 tbsp olive oil, rich and extra virgin, for searing

Instructions

1. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, ground cumin, salt, and black pepper to create the chili rub.
2. Pat the pork chops dry with paper towels to ensure the rub adheres well.
3. Generously coat both sides of each pork chop with the chili rub, pressing gently to adhere.
4. Preheat your Blackstone griddle or a large skillet over medium-high heat until it reaches 375°F, testing with a sprinkle of water to see if it sizzles.
5. Drizzle olive oil onto the griddle, spreading it evenly with a spatula.
6. Place the pork chops on the griddle, searing for 4-5 minutes on the first side until a deep crust forms.
7. Flip the pork chops, cooking for another 4-5 minutes until the internal temperature reaches 145°F for medium-rare, using a meat thermometer for accuracy.
8. Remove the pork chops from the griddle and let them rest for 5 minutes to allow the juices to redistribute.

Resting the pork chops not only ensures juiciness but also allows the spices to meld beautifully. The result is a dish with a robust crust giving way to tender, flavorful meat, perfect alongside a crisp salad or atop a mound of creamy mashed potatoes.

Blackstone Pork Chops with Maple Syrup Glaze

Wandering through the kitchen on a quiet morning, the thought of combining the savory depth of pork chops with the sweet whisper of maple syrup feels like a gentle embrace. This dish, a harmonious blend of flavors, is perfect for those moments when you crave something both comforting and slightly indulgent.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1/4 cup pure maple syrup, dark and robust
• 2 tbsp Dijon mustard, smooth and tangy
• 1 tbsp apple cider vinegar, with a bright acidity
• 1 tsp garlic powder, finely ground
• 1/2 tsp smoked paprika, with a deep, smoky aroma
• 1/4 tsp cayenne pepper, for a subtle heat
• Salt, to season
• 2 tbsp unsalted butter, rich and creamy
• Fresh thyme sprigs, for garnish

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for optimal cooking.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, and cayenne pepper until smooth. This glaze will caramelize beautifully on the pork.
3. Season both sides of the pork chops generously with salt, enhancing their natural flavors.
4. Place the pork chops on the griddle and cook for 4-5 minutes on the first side, until a golden crust forms. Flip and cook for another 3-4 minutes.
5. Brush the maple syrup glaze over the pork chops during the last 2 minutes of cooking, allowing it to thicken and adhere to the meat. Tip: Apply the glaze in layers for a more intense flavor.
6. Remove the pork chops from the griddle and let them rest for 5 minutes. This ensures the juices redistribute, making the meat tender and juicy.
7. In the last 30 seconds of cooking, add the butter to the griddle and let it melt, then drizzle over the pork chops for an extra layer of richness.
8. Garnish with fresh thyme sprigs before serving, adding a touch of color and aroma.

Unveiling the pork chops reveals a perfect balance of sweet and savory, with a caramelized crust that gives way to succulent meat. Serve them alongside roasted sweet potatoes or a crisp apple salad to complement the maple’s sweetness, creating a meal that feels both rustic and refined.

Herb-Crusted Blackstone Pork Chops

Under the soft glow of the kitchen light, the Herb-Crusted Blackstone Pork Chops emerge as a testament to the beauty of simple ingredients coming together to create something truly memorable. This dish, with its golden crust and tender interior, invites a moment of pause, a celebration of flavors that are both robust and delicately balanced.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– 1/4 cup rich extra virgin olive oil
– 1/2 cup finely grated Parmesan cheese
– 1/4 cup fresh breadcrumbs, golden and crisp
– 2 tbsp finely chopped fresh rosemary, fragrant and piney
– 2 tbsp finely chopped fresh thyme, earthy and slightly minty
– 2 cloves garlic, minced to a paste
– 1 tsp finely ground black pepper, sharp and pungent
– 1/2 tsp sea salt, flaky and mineral-rich

Instructions

1. Preheat your Blackstone griddle to medium-high heat, aiming for a surface temperature of 375°F.
2. In a small bowl, combine the Parmesan cheese, breadcrumbs, rosemary, thyme, garlic, black pepper, and sea salt, mixing until the herbs are evenly distributed.
3. Brush each pork chop lightly with the extra virgin olive oil, ensuring both sides are coated to help the herb mixture adhere.
4. Press the herb mixture onto both sides of each pork chop, creating an even crust that will become golden and crispy.
5. Place the pork chops on the preheated griddle, cooking for 5 minutes on the first side until the crust is deeply golden and releases easily from the griddle.
6. Flip the pork chops and cook for an additional 4-5 minutes on the second side, or until the internal temperature reaches 145°F for medium doneness.
7. Let the pork chops rest for 3 minutes off the heat to allow the juices to redistribute, ensuring each bite is succulent.
8. Serve the pork chops with a drizzle of the remaining olive oil and a sprinkle of fresh herbs for an extra layer of flavor.Beyond the first bite, the Herb-Crusted Blackstone Pork Chops reveal a harmony of textures—the crisp exterior giving way to the juicy, flavorful meat within. Consider pairing them with a light, citrusy salad to cut through the richness, or serve atop a bed of creamy polenta for a comforting meal that feels like home.

Blackstone Pork Chops with Pineapple Salsa

Kindly imagine the sizzle of pork chops meeting the heat of a Blackstone grill, their edges crisping to golden perfection, while a vibrant pineapple salsa waits to crown them with its sweet and tangy embrace. This dish is a celebration of contrasts, where the hearty meets the fresh, and every bite tells a story of summer evenings and shared meals.

Ingredients

• 4 bone-in pork chops, about 1-inch thick, with a rosy hue and marbled fat
• 2 tbsp robust extra virgin olive oil
• 1 tsp kosher salt, coarse and flaky
• 1/2 tsp freshly ground black pepper, aromatic and bold
• 1 cup diced fresh pineapple, juicy and sun-kissed
• 1/4 cup finely chopped red onion, sharp and crisp
• 1/4 cup chopped cilantro, leafy and fragrant
• 1 tbsp lime juice, freshly squeezed and zesty
• 1/2 tsp crushed red pepper flakes, for a gentle heat

Instructions

1. Preheat your Blackstone grill to medium-high heat, about 400°F, ensuring the surface is evenly hot.
2. Brush both sides of the pork chops with the extra virgin olive oil, then season generously with kosher salt and freshly ground black pepper.
3. Place the pork chops on the grill, cooking for 5-6 minutes on the first side until you see a caramelized crust forming.
4. Flip the pork chops carefully, cooking for another 5-6 minutes or until the internal temperature reaches 145°F for perfect juiciness.
5. While the pork chops rest, combine the diced pineapple, red onion, cilantro, lime juice, and red pepper flakes in a bowl, stirring gently to marry the flavors.
6. Top each pork chop with a generous spoonful of the pineapple salsa, letting the juices mingle.

The pork chops emerge with a succulent tenderness, their smoky char a perfect foil to the salsa’s bright burst of flavors. Serve them alongside a mound of cilantro-lime rice or a simple green salad for a meal that feels both indulgent and refreshingly light.

Blackstone Pork Chops with Sweet and Sour Sauce

Perhaps there’s nothing quite as comforting as the sizzle of pork chops on a griddle, their edges crisping to a perfect golden brown, while a sweet and sour sauce bubbles gently beside them, ready to cloak each bite in its tangy embrace.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tbsp rich extra virgin olive oil
• 1/2 cup ketchup, smooth and vibrant
• 1/4 cup apple cider vinegar, with a sharp, fruity tang
• 1/4 cup brown sugar, packed and molasses-kissed
• 1 tbsp soy sauce, deeply umami
• 1 tsp garlic powder, aromatic and finely ground
• 1/2 tsp finely ground black pepper
• 1/4 tsp crushed red pepper flakes, for a subtle heat

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for consistent cooking.
2. Brush both sides of the pork chops with olive oil, then season evenly with garlic powder and black pepper.
3. Place the pork chops on the griddle, cooking for 5-6 minutes on the first side until a deep golden crust forms.
4. Flip the pork chops, cooking for an additional 5-6 minutes, or until the internal temperature reaches 145°F for perfect doneness.
5. While the pork chops cook, combine ketchup, apple cider vinegar, brown sugar, soy sauce, and red pepper flakes in a small saucepan over medium heat.
6. Stir the sauce occasionally, letting it simmer for 5 minutes until slightly thickened and fragrant.
7. Remove the pork chops from the griddle, letting them rest for 3 minutes to allow the juices to redistribute.
8. Drizzle the warm sweet and sour sauce over the pork chops just before serving, ensuring each piece is generously coated.

Zesty and vibrant, these pork chops strike a delightful balance between the richness of the meat and the bright, tangy sauce. Serve them atop a bed of fluffy jasmine rice to soak up every last drop of sauce, or alongside crisp, steamed vegetables for a lighter touch.

Blackstone Pork Chops with Mushroom Gravy

Just imagine the sizzle of thick-cut pork chops meeting the heat of a Blackstone griddle, their edges crisping to golden perfection while the center remains tender and juicy. The aroma of mushrooms simmering into a rich, velvety gravy fills the air, promising a meal that’s as comforting as it is indulgent.

Ingredients

• 4 thick-cut bone-in pork chops (about 1 inch thick)
• 2 tablespoons rich extra virgin olive oil
• 1 cup sliced cremini mushrooms (fresh and earthy)
• 1 small yellow onion (finely diced, about 1/2 cup)
• 2 cloves garlic (minced, releasing a pungent aroma)
• 2 tablespoons all-purpose flour (for a smooth gravy base)
• 1 cup chicken stock (homestyle and savory)
• 1/2 cup heavy cream (luxuriously thick)
• 1 teaspoon finely ground black pepper (for a subtle heat)
• 1 teaspoon sea salt (to enhance all flavors)

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring an even cooking surface.
2. Drizzle the olive oil over the griddle, then place the pork chops on the hot surface. Sear for 4-5 minutes per side, until a deep golden crust forms.
3. Remove the pork chops to a resting plate, covering loosely with foil to keep warm.
4. In the same griddle, add the mushrooms and onion, sautéing until the mushrooms are golden and the onions translucent, about 5 minutes.
5. Sprinkle the flour over the mushrooms and onions, stirring constantly for 1 minute to cook off the raw flour taste.
6. Gradually whisk in the chicken stock, then the heavy cream, bringing the mixture to a gentle simmer. Cook for 3-4 minutes, until the gravy thickens to coat the back of a spoon.
7. Season the gravy with black pepper and sea salt, then return the pork chops to the griddle, spooning the gravy over them to warm through for 2 minutes.

Zesty and hearty, these pork chops boast a perfect contrast between the crispy exterior and the succulent meat beneath. The mushroom gravy, with its creamy texture and earthy depth, clings to each bite, making it irresistible when served over a bed of fluffy mashed potatoes or alongside roasted vegetables.

Blackstone Pork Chops with Caramelized Onions

Today, as the morning light filters through the kitchen window, I find myself drawn to the simplicity and depth of flavor that Blackstone pork chops with caramelized onions offer. It’s a dish that speaks of comfort, of slow-cooked onions melting into sweetness against the robust char of perfectly grilled pork.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 large yellow onions, thinly sliced into half-moons
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 teaspoon finely ground black pepper
• 1 teaspoon sea salt
• 1 tablespoon brown sugar
• 1/2 cup chicken stock, low-sodium

Instructions

1. Preheat your Blackstone griddle to medium-high heat, aiming for a surface temperature of 375°F.
2. While the griddle heats, season both sides of the pork chops with sea salt and finely ground black pepper, pressing the spices gently into the meat.
3. Drizzle the olive oil onto the griddle, then place the pork chops on the hot surface. Cook for 5 minutes on the first side, until a golden crust forms.
4. Flip the pork chops and cook for an additional 4 minutes on the second side. Tip: Resist the urge to move them around; letting them sit ensures a perfect sear.
5. Remove the pork chops from the griddle and let them rest on a plate, loosely covered with foil.
6. In the same griddle, melt the unsalted butter and add the thinly sliced onions. Cook over medium heat, stirring occasionally, for 10 minutes.
7. Sprinkle the brown sugar over the onions and continue to cook for another 5 minutes, until the onions are deeply caramelized. Tip: Adding a splash of chicken stock can help deglaze the pan and add depth to the onions.
8. Return the pork chops to the griddle, nestling them into the onions for the last 2 minutes of cooking, just to reheat and meld the flavors together.

Resting the pork chops ensures they remain juicy, while the caramelized onions offer a sweet contrast to the savory meat. Serve this dish atop a mound of creamy mashed potatoes or alongside a crisp green salad for a meal that feels both indulgent and balanced.

Blackstone Pork Chops with Peach Chutney

As the golden hues of late summer begin to paint the landscape, there’s a certain melancholy in the air, a gentle reminder of the fleeting nature of the season. It’s in these moments that I find solace in the kitchen, crafting dishes that capture the essence of summer’s bounty. Today, I’m drawn to the rich, caramelized flavors of Blackstone pork chops, paired with a sweet and tangy peach chutney that sings of sun-ripened orchards.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 cups fresh peaches, peeled and diced
• 1/4 cup apple cider vinegar
• 1/4 cup light brown sugar, packed
• 1 small red onion, finely chopped
• 1 tbsp fresh ginger, minced
• 1 tsp mustard seeds
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for optimal cooking.
2. Season both sides of the pork chops generously with salt and freshly ground black pepper, pressing the seasoning into the meat to enhance flavor.
3. Place the pork chops on the griddle, cooking for 5-6 minutes on each side, or until they reach an internal temperature of 145°F for perfect doneness.
4. While the pork chops cook, melt the unsalted butter in a saucepan over medium heat, then add the finely chopped red onion and minced ginger, sautéing until translucent.
5. Stir in the diced peaches, apple cider vinegar, light brown sugar, mustard seeds, ground cinnamon, and cayenne pepper, bringing the mixture to a gentle simmer.
6. Reduce the heat to low, allowing the chutney to thicken for about 10 minutes, stirring occasionally to prevent sticking.
7. Remove the pork chops from the griddle and let them rest for 3 minutes, allowing the juices to redistribute for a tender bite.
8. Serve the pork chops topped with the warm peach chutney, garnishing with a sprinkle of fresh herbs if desired.

Lusciously tender pork chops meet the vibrant, sweet-spicy notes of peach chutney in this dish, creating a harmony of flavors that’s both comforting and exhilarating. For an extra touch of summer, serve alongside a crisp, green salad or a mound of fluffy, buttery mashed potatoes.

Blackstone Pork Chops with Balsamic Reduction

Perhaps there’s nothing quite as comforting as the sizzle of pork chops on a griddle, their edges crisping to a perfect golden brown, while a balsamic reduction bubbles into a glossy, sweet-tart syrup. This dish, with its harmonious blend of savory and sweet, is a testament to the beauty of simple ingredients transformed by heat and time.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground black pepper
• 1 teaspoon kosher salt
• 1/2 cup aged balsamic vinegar
• 2 tablespoons pure maple syrup
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s evenly heated for consistent cooking.
2. While the griddle heats, pat the pork chops dry with paper towels to ensure a good sear, then season both sides with salt and pepper.
3. Drizzle the olive oil onto the griddle, then place the pork chops on the oiled surface. Cook for 4-5 minutes on each side, or until they reach an internal temperature of 145°F for medium doneness.
4. Remove the pork chops from the griddle and let them rest on a plate tented with foil to keep warm.
5. In a small saucepan over medium heat, combine the balsamic vinegar, maple syrup, and minced garlic. Simmer, stirring occasionally, until the mixture reduces by half and coats the back of a spoon, about 5-7 minutes.
6. Remove the saucepan from heat and whisk in the butter until the reduction is smooth and glossy.
7. Drizzle the balsamic reduction over the rested pork chops just before serving.

Now, the pork chops are tender and juicy, with a caramelized crust that gives way to the rich, tangy sweetness of the balsamic reduction. Serve them alongside a crisp apple slaw or over a bed of creamy mashed potatoes for a meal that feels both rustic and refined.

Blackstone Pork Chops with Cranberry Sauce

Kindly imagine the warmth of a late summer evening, the air tinged with the promise of autumn, as you prepare to bring a dish to the table that marries the succulence of pork with the tart sweetness of cranberries. It’s a meal that feels like a gentle transition between seasons, comforting yet vibrant.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1 tablespoon rich extra virgin olive oil
• 1 cup fresh cranberries, their tartness bright and invigorating
• 1/2 cup pure maple syrup, with its deep, woody sweetness
• 1/4 cup apple cider vinegar, for a sharp, fruity tang
• 1 teaspoon finely ground black pepper, adding a subtle heat
• 1/2 teaspoon sea salt, to enhance all the flavors
• 1/2 cup water, to create a luscious sauce

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring it’s perfectly ready to sear the pork chops.
2. Brush both sides of the pork chops with the rich extra virgin olive oil, then season evenly with the finely ground black pepper and sea salt.
3. Place the pork chops on the griddle, searing for about 4 minutes on each side, or until a golden crust forms and the internal temperature reaches 145°F for perfect doneness.
4. While the pork chops cook, combine the fresh cranberries, pure maple syrup, apple cider vinegar, and water in a small saucepan over medium heat.
5. Bring the cranberry mixture to a simmer, stirring occasionally, until the cranberries burst and the sauce thickens slightly, about 10 minutes.
6. Remove the pork chops from the griddle and let them rest for 3 minutes to allow the juices to redistribute.
7. Serve the pork chops drizzled with the warm cranberry sauce, ensuring each bite is a harmonious blend of savory and sweet.

Just as the cranberry sauce clings to the pork, so too does the memory of this dish linger, its flavors a delightful contrast that plays on the palate. Consider serving it alongside roasted sweet potatoes or a crisp green salad to round out the meal.

Blackstone Pork Chops with Rosemary and Thyme

Lately, I’ve found myself drawn to the simplicity and depth of flavors that come from cooking with fresh herbs and quality cuts of meat. There’s something about the combination of rosemary and thyme with succulent pork chops that feels both comforting and a bit luxurious.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tbsp rich extra virgin olive oil
• 1 tbsp freshly chopped rosemary
• 1 tbsp freshly chopped thyme
• 1 tsp finely ground black pepper
• 1 tsp coarse sea salt

Instructions

1. Preheat your Blackstone griddle to medium-high heat, aiming for a surface temperature of 375°F.
2. While the griddle heats, pat the pork chops dry with paper towels to ensure a good sear.
3. Rub both sides of each pork chop with olive oil, then evenly season with salt, pepper, rosemary, and thyme.
4. Place the pork chops on the griddle, searing for 4 minutes on the first side without moving them to develop a golden crust.
5. Flip the pork chops and cook for an additional 3-4 minutes, or until the internal temperature reaches 145°F for medium doneness.
6. Remove the pork chops from the griddle and let them rest for 5 minutes before serving to allow the juices to redistribute.

Off the griddle, these pork chops boast a beautifully caramelized exterior with a juicy, tender interior. The rosemary and thyme create a fragrant crust that complements the natural sweetness of the pork. Serve alongside a crisp apple slaw or roasted root vegetables for a meal that feels both hearty and refined.

Blackstone Pork Chops with Spicy Mango Salsa

Sometimes, the simplest meals are the ones that linger in memory, like the sizzle of pork chops on a Blackstone griddle, their edges crisping to golden perfection, topped with a vibrant, spicy mango salsa that dances between sweet and heat.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 2 tablespoons of rich extra virgin olive oil
• 1 teaspoon of finely ground black pepper
• 1 teaspoon of sea salt
• 2 ripe mangoes, diced into small, juicy cubes
• 1 small red onion, finely chopped for a sharp bite
• 1 jalapeño, seeds removed and minced for a controlled spice
• 1/4 cup of fresh cilantro, roughly chopped for a burst of freshness
• Juice of 1 lime, for a tangy zing

Instructions

1. Preheat your Blackstone griddle to medium-high heat, about 375°F, ensuring an even cooking surface.
2. While the griddle heats, rub each pork chop with olive oil, then season both sides with salt and black pepper, pressing the spices gently into the meat.
3. Place the pork chops on the griddle, cooking for 5-6 minutes on each side, or until the internal temperature reaches 145°F for perfect juiciness.
4. As the pork chops cook, combine the diced mangoes, red onion, jalapeño, cilantro, and lime juice in a bowl, mixing gently to avoid bruising the mango.
5. Once the pork chops are done, let them rest for 3 minutes off the heat to redistribute their juices.
6. Top each pork chop with a generous spoonful of the spicy mango salsa before serving.

Yielded by this process are pork chops with a succulent interior and a caramelized crust, the salsa adding a refreshing contrast. Consider serving atop a bed of cilantro-lime rice to soak up every flavorful drop.

Conclusion

Hungry for something new? This roundup of 16 Blackstone pork chop recipes offers a flavor for every occasion, from weeknight dinners to weekend feasts. We hope you find your next favorite dish among these delicious options. Don’t forget to leave a comment with which recipe you loved most and share this article on Pinterest to spread the joy of cooking with Blackstone!

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