18 Juicy Blackstone Pork Chop Recipes for Grilling

Are you ready to elevate your grilling game with some seriously juicy pork chops? We’ve gathered 18 mouthwatering Blackstone recipes that transform this classic cut into everything from quick weeknight dinners to impressive weekend feasts. Get ready to fire up your griddle and discover new family favorites that will have everyone asking for seconds!

Garlic Butter Blackstone Pork Chops

Ready to transform those boring pork chops into the rockstars of your dinner table? These Garlic Butter Blackstone Pork Chops are about to become your new culinary obsession, delivering that perfect crispy-edged, juicy-centered magic that’ll have your family begging for an encore performance every single week.

Ingredients

– 4 boneless pork chops (about 1-inch thick, because thin chops are just sad)
– 2 tablespoons of olive oil (the good stuff)
– 4 tablespoons of butter (salted, because we’re not monsters)
– 4 cloves of garlic, minced (fresh only, none of that jarred nonsense)
– 1 teaspoon of dried thyme (or a couple of fresh sprigs if you’re feeling fancy)
– A generous pinch of salt and pepper (don’t be shy now)

Instructions

1. Preheat your Blackstone griddle to medium-high heat (around 400°F) for 10 minutes until it’s properly sizzling.
2. Pat the pork chops completely dry with paper towels—this is your secret weapon for getting that perfect sear without steaming.
3. Drizzle olive oil over both sides of the pork chops, then season generously with salt, pepper, and dried thyme.
4. Place the pork chops on the hot griddle and cook for 5-6 minutes without moving them to develop that beautiful golden-brown crust.
5. Flip the chops and cook for another 4-5 minutes until they reach an internal temperature of 145°F on your instant-read thermometer.
6. Move the pork chops to the cooler side of the griddle and immediately add the butter and minced garlic to the hot spot.
7. Let the butter melt and bubble for 30 seconds until the garlic becomes fragrant but not burned.
8. Spoon the garlic butter continuously over the pork chops for 1-2 minutes to baste them with all that glorious flavor.
9. Remove the pork chops from the griddle and let them rest for 3 minutes—this step is non-negotiable for juicy results.

Let these beauties shine with their crackly exterior giving way to tender, butter-soaked perfection. Serve them piled high with crispy smashed potatoes or slice them thin over a bed of greens for a next-level salad situation that’ll make you feel like a backyard gourmet genius.

Blackstone Smoked Paprika Pork Chops

Feast your eyes, folks, because we’re about to transform the humble pork chop from a weeknight wallflower into the life of the party. Forget dry and boring—this Blackstone adventure delivers chops so juicy and flavor-packed, they’ll have you doing a little happy dance right there by the griddle. Get ready for a smoky, savory sensation that’s ridiculously easy to pull off.

Ingredients

– A couple of thick-cut, bone-in pork chops (about 1 inch thick)
– A generous glug of olive oil (about 2 tablespoons)
– A big spoonful of smoked paprika (about 1 tablespoon)
– A good pinch of garlic powder (about 1 teaspoon)
– A smaller pinch of onion powder (about ½ teaspoon)
– A solid crack of black pepper (about ¾ teaspoon)
– A hearty sprinkle of kosher salt (about 1 teaspoon)

Instructions

1. Pat your pork chops completely dry with paper towels—this is the secret to getting a killer sear instead of a steam.
2. Drizzle the olive oil over both sides of the chops and rub it in like you’re giving them a mini massage.
3. In a small bowl, mix together the smoked paprika, garlic powder, onion powder, black pepper, and kosher salt.
4. Sprinkle the spice mix evenly over both sides of the pork chops, pressing gently so it sticks.
5. Preheat your Blackstone griddle to medium-high heat (around 400°F) for 5 minutes until it’s sizzling hot.
6. Place the pork chops on the hot griddle and cook for 5 minutes without moving them to develop a beautiful crust.
7. Flip the chops and cook for another 5 minutes on the second side.
8. Check the internal temperature with a meat thermometer—pull them off at 145°F for perfectly juicy, safe-to-eat pork (trust the thermometer, not the clock!).
9. Transfer the chops to a clean plate and let them rest for 5 full minutes so the juices redistribute.

Unbelievably tender with a smoky, slightly sweet crust that gives way to a juicy interior, these chops are a total game-changer. Serve them sliced over creamy polenta to catch all those incredible juices, or chop them up for the world’s best tacos—either way, prepare for applause.

Honey Glazed Blackstone Pork Chops

Kick those boring pork chops to the curb, because we’re about to transform them into the juiciest, most irresistible main dish your Blackstone has ever seen. Get ready for that perfect sweet-savory combo that’ll have everyone fighting for the last bite—and maybe even licking the plate.

Ingredients

– 4 bone-in pork chops (about 1-inch thick)
– 1/4 cup of honey
– 2 tablespoons of soy sauce
– 1 tablespoon of olive oil
– 2 minced garlic cloves
– A generous pinch of salt
– A couple of cracks of black pepper

Instructions

1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes.
2. Pat the pork chops completely dry with paper towels—this ensures a beautiful sear instead of steaming.
3. Drizzle the olive oil over both sides of the pork chops, then season evenly with the salt and black pepper.
4. Place the pork chops on the hot griddle and cook for 5-6 minutes without moving them to develop a golden-brown crust.
5. Flip the pork chops using tongs and cook for another 5-6 minutes on the second side.
6. While the pork chops cook, whisk together the honey, soy sauce, and minced garlic in a small bowl.
7. Reduce the griddle heat to medium (about 325°F) and brush the honey glaze generously over the pork chops.
8. Cook for 2 more minutes per side, brushing with additional glaze after flipping—the sugar in the honey caramelizes quickly, so watch closely to prevent burning.
9. Check that the internal temperature reaches 145°F using an instant-read thermometer inserted into the thickest part away from the bone.
10. Transfer the pork chops to a clean plate and let them rest for 3 minutes before serving to allow the juices to redistribute.

Let these glazed beauties shine with their sticky, crackly exterior giving way to incredibly tender, juicy pork inside. Serve them alongside creamy mashed potatoes to soak up every drop of that glossy sauce, or chop them over a crisp salad for a knockout lunch tomorrow.

Blackstone Bourbon-Marinated Pork Chops

Unbelievably good pork chops are about to become your new weeknight hero, and these bourbon-marinated beauties will have you feeling like a backyard grill master even if you usually burn water. Seriously, this recipe is so foolproof you could probably do it with your eyes closed (though we don’t recommend testing that theory).

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– ½ cup of your favorite bourbon (the good stuff, not the paint thinner)
– ¼ cup soy sauce
– 2 tablespoons brown sugar
– 2 cloves of garlic, minced up real fine
– A good glug of olive oil
– A couple of dashes of black pepper
– A pinch of salt, because we’re fancy like that

Instructions

1. Whisk together the bourbon, soy sauce, brown sugar, minced garlic, olive oil, black pepper, and salt in a large bowl until the sugar dissolves completely.
2. Place the pork chops in a resealable plastic bag and pour the marinade over them, making sure each chop gets thoroughly coated.
3. Press out all the air from the bag, seal it tightly, and refrigerate for at least 4 hours (overnight is even better for maximum flavor penetration).
4. Preheat your Blackstone griddle to medium-high heat, around 400°F, and lightly oil the surface.
5. Remove the pork chops from the marinade, letting excess liquid drip off, and discard the used marinade.
6. Place the pork chops on the hot griddle and cook for 5-6 minutes until you see those beautiful grill marks forming and the edges start looking caramelized.
7. Flip the pork chops using tongs and cook for another 5-6 minutes on the second side.
8. Check the internal temperature with a meat thermometer inserted into the thickest part – you’re looking for 145°F for perfectly juicy pork.
9. Transfer the pork chops to a clean plate and let them rest for exactly 3 minutes to allow the juices to redistribute evenly.
10. Serve immediately while still warm from the griddle.

Heavenly doesn’t even begin to describe these chops – you’ll get that perfect crispy, caramelized crust giving way to incredibly juicy, bourbon-kissed pork that practically melts in your mouth. Try serving them sliced over creamy mashed potatoes to catch all those amazing pan juices, or chop them up for the most epic pork chop sandwiches your lunchbox has ever seen.

Blackstone Pork Chops with Apple Compote

Sizzling up something spectacular on the Blackstone today, folks—we’re taking humble pork chops and giving them the gourmet treatment they deserve with a sweet-tart apple compote that’ll make you forget all about boring weeknight dinners. Seriously, this dish is so good it might just upstage your main character energy.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– A generous drizzle of olive oil
– A couple of teaspoons of kosher salt
– A good shake of black pepper
– 2 large apples, peeled and diced
– A splash of apple cider vinegar
– A quarter cup of brown sugar
– A pat of butter
– A pinch of cinnamon

Instructions

1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes.
2. Pat the pork chops completely dry with paper towels—this is crucial for getting that perfect sear without steaming.
3. Drizzle olive oil over both sides of the pork chops, then season generously with kosher salt and black pepper.
4. Place the pork chops on the hot griddle and cook for 5-6 minutes without moving them to develop a golden-brown crust.
5. Flip the pork chops and cook for another 5-6 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
6. Transfer the pork chops to a plate to rest while you make the compote—don’t skip the resting step, it keeps the juices locked in.
7. Reduce the griddle heat to medium and add the diced apples, cooking for 3-4 minutes until they start to soften.
8. Add the apple cider vinegar to deglaze the pan, scraping up all those delicious browned bits from the pork.
9. Stir in the brown sugar, butter, and cinnamon, cooking for another 2-3 minutes until the apples are tender and the sauce has thickened.
10. Spoon the warm apple compote over the rested pork chops and serve immediately.

Juicy pork chops meet their match in this sweet-and-savory masterpiece—the tender meat practically melts against the chunky, spiced apples. Try serving it over creamy mashed potatoes to catch every last drop of that incredible compote sauce, or slice the chops and pile them onto crusty bread for the ultimate pork chop sandwich upgrade.

Blackstone Herb-Crusted Pork Chops

Zesty doesn’t even begin to cover it, folks—these Blackstone Herb-Crusted Pork Chops are the kind of dinner that makes you want to high-five your grill and do a little happy dance. We’re talking juicy, flavor-packed chops with a crispy herb crust that’ll have your taste buds throwing a party.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– 2 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1/4 cup of fresh parsley, chopped
– 2 tablespoons of fresh rosemary, chopped
– 1/2 cup of panko breadcrumbs
– 1/4 cup of grated Parmesan cheese
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– A squeeze of lemon juice (about 1 tablespoon)

Instructions

1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 10 minutes.
2. Pat the pork chops dry with paper towels to help the crust stick better.
3. In a medium bowl, mix the panko breadcrumbs, Parmesan cheese, parsley, rosemary, salt, and pepper until combined.
4. Rub the pork chops evenly with the minced garlic and olive oil.
5. Press the herb and breadcrumb mixture firmly onto both sides of each pork chop.
6. Place the pork chops on the hot griddle and cook for 5–6 minutes without moving them to get a good sear.
7. Flip the pork chops and cook for another 5–6 minutes until the internal temperature reaches 145°F.
8. Squeeze the lemon juice over the chops right after they come off the griddle for a bright, zesty kick.
9. Let the pork chops rest for 3 minutes before slicing to keep all those delicious juices inside.

That herb crust gets irresistibly crispy while the pork stays tender and juicy inside. Serve these bad boys with a simple arugula salad or some garlic mashed potatoes to soak up every last bit of flavor—your dinner guests will be begging for the recipe.

Blackstone Pork Chops with Mushroom Gravy

Venture forth, hungry friends, because we’re about to transform the humble pork chop from ‘meh’ to ‘MORE!’ with a glorious mushroom gravy that’ll have you licking the plate. This Blackstone magic delivers juicy chops smothered in savory goodness faster than you can say “second helping.”

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– A good glug of olive oil (about 2 tablespoons)
– A generous pinch of kosher salt
– Several cracks of black pepper
– 1 pound of sliced cremini mushrooms
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– 2 tablespoons of all-purpose flour
– 1 cup of beef broth
– A big splash of heavy cream (about 1/2 cup)
– A tablespoon of Worcestershire sauce
– A handful of fresh thyme leaves

Instructions

1. Preheat your Blackstone griddle to medium-high heat (about 400°F) across the entire surface.
2. Pat the pork chops completely dry with paper towels—this is the secret to getting that perfect sear without steaming.
3. Drizzle olive oil over both sides of the pork chops, then season aggressively with kosher salt and black pepper.
4. Place the pork chops on the hot griddle and cook for 5-6 minutes without moving them to develop a deep golden crust.
5. Flip the pork chops and cook for another 5-6 minutes until they reach an internal temperature of 145°F.
6. Transfer the cooked pork chops to a plate and tent with foil to rest—don’t skip this step or your juices will run right out!
7. Add the sliced mushrooms and chopped onion to the same griddle, scraping up all those delicious browned bits from the pork.
8. Cook the mushrooms and onions for 6-8 minutes, stirring occasionally, until the mushrooms have released their liquid and everything is beautifully caramelized.
9. Stir in the minced garlic and cook for just 30 seconds until fragrant—any longer and it might burn and turn bitter.
10. Sprinkle the flour over the mushroom mixture and cook for 1 minute, stirring constantly to cook out the raw flour taste.
11. Slowly pour in the beef broth while continuously stirring to create a smooth gravy without lumps.
12. Add the Worcestershire sauce and fresh thyme leaves, then let the gravy simmer for 3-4 minutes until slightly thickened.
13. Stir in the heavy cream and cook for another 2 minutes until the gravy is creamy and coats the back of a spoon.
14. Return the rested pork chops to the griddle, nestling them into the mushroom gravy to warm through for 1-2 minutes.

Kick back and behold your masterpiece—these chops emerge tender enough to cut with a fork, while the earthy mushrooms and rich gravy create a symphony of comfort. Serve this beauty over creamy mashed potatoes or buttery egg noodles to soak up every last drop of that glorious sauce, because wasting it would be a culinary crime.

Blackstone Spicy Cajun Pork Chops

Hoo boy, are you ready to set your taste buds on fire in the best possible way? These Blackstone Spicy Cajun Pork Chops are about to become your new griddle obsession, delivering that perfect kick of heat with juicy, flavorful pork that’ll have you doing a little happy dance right there by the grill.

Ingredients

– 4 bone-in pork chops (about 1-inch thick)
– 2 tablespoons of olive oil
– 2 tablespoons of Cajun seasoning (the spicy kind!)
– 1 teaspoon of garlic powder
– 1 teaspoon of smoked paprika
– A good pinch of salt
– A couple of lemon wedges for squeezing over at the end

Instructions

1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 5 minutes until it’s sizzling hot.
2. Pat the pork chops completely dry with paper towels – this is my secret for getting that perfect sear without steaming.
3. Drizzle olive oil over both sides of each pork chop and rub it in with your hands.
4. In a small bowl, mix together the Cajun seasoning, garlic powder, smoked paprika, and salt.
5. Generously sprinkle the seasoning mixture over both sides of each pork chop, pressing it into the meat.
6. Place the seasoned pork chops on the hot griddle and cook for 5 minutes without moving them.
7. Flip the pork chops using tongs and cook for another 5 minutes on the second side.
8. Check the internal temperature with a meat thermometer – you’re looking for 145°F for perfect juiciness.
9. Transfer the pork chops to a clean plate and let them rest for 3 minutes to allow the juices to redistribute.
10. Squeeze fresh lemon juice over the top right before serving.

Absolutely phenomenal! The crust on these chops is seriously addictive – that spicy Cajun seasoning creates this incredible crunchy exterior while the inside stays incredibly juicy and tender. Serve them up with some cool coleslaw to balance the heat, or slice them thin and pile high on toasted buns for the most epic spicy pork chop sandwiches your backyard has ever seen.

Blackstone Pork Chops with Pineapple Salsa

Finally, a pork chop recipe that won’t have you wrestling with dry, sad meat! This Blackstone beauty brings the sizzle with juicy chops and a tropical pineapple salsa that’ll make your taste buds do the hula. Get ready to level up your griddle game with this flavor explosion that’s faster than you can say “aloha dinner!”

Ingredients

For those glorious pork chops:
– 4 bone-in pork chops (about 1-inch thick, because thin chops are just sad)
– 2 tablespoons of olive oil (the good stuff)
– 1 teaspoon of garlic powder
– 1 teaspoon of smoked paprika
– A good pinch of salt and black pepper

For the pineapple salsa that steals the show:
– 2 cups of fresh pineapple chunks (canned in a pinch, but fresh is best)
– 1/2 red onion, finely diced
– 1 jalapeño, seeds removed and minced
– A big handful of fresh cilantro, chopped
– Juice from 1 lime
– A splash of olive oil
– A pinch of salt

Instructions

1. Preheat your Blackstone griddle to medium-high heat (around 400°F) for 5 minutes.
2. Pat your pork chops completely dry with paper towels – this is the secret to getting that perfect sear!
3. Rub both sides of each pork chop with olive oil, then season generously with garlic powder, smoked paprika, salt, and black pepper.
4. Place pork chops on the hot griddle and cook for 5-6 minutes without moving them – resist the urge to peek!
5. Flip the chops and cook for another 5-6 minutes until they reach 145°F internal temperature (use that meat thermometer, it’s your best friend).
6. While the chops cook, combine all pineapple salsa ingredients in a medium bowl and mix gently.
7. Let the pork chops rest on a cutting board for 3 minutes before serving – this keeps all those delicious juices locked in.
8. Top each pork chop with a generous scoop of pineapple salsa.

Absolutely magical how the sweet, spicy salsa cuts through the rich, smoky pork. The crispy-edged chops paired with that bright, chunky salsa create a texture party in your mouth. Try serving these over cilantro-lime rice or stuffing them into warm tortillas for the ultimate weeknight fiesta!

Blackstone Maple Dijon Pork Chops

Every time I make these Blackstone maple Dijon pork chops, my neighbors suddenly remember they “forgot something” and need to come borrow sugar—coincidence? I think not. These chops are so ridiculously good they should come with a warning label and possibly a doorbell disconnect switch.

Ingredients

• 4 bone-in pork chops, about 1-inch thick
• 1/4 cup of pure maple syrup (the real stuff, not pancake imposter syrup)
• 2 tablespoons of Dijon mustard
• 2 cloves of garlic, minced until it can’t remember its own name
• 1 tablespoon of olive oil
• A generous pinch of salt
• A couple of cracks of black pepper
• A splash of apple cider vinegar
• 1 teaspoon of smoked paprika

Instructions

1. Preheat your Blackstone griddle to medium-high heat, around 400°F—you should be able to hold your hand 4 inches above for 3 seconds before pulling away.
2. Pat pork chops completely dry with paper towels—this is the secret to getting that beautiful sear instead of steamed pork.
3. Drizzle olive oil over both sides of pork chops and rub it in like you’re giving them a mini spa treatment.
4. Season both sides generously with salt, pepper, and smoked paprika.
5. Place pork chops on the hot griddle and cook for 5-6 minutes without moving them—resisting the urge to poke and prod is key here.
6. Flip chops when they release easily from the surface and have deep golden-brown sear marks.
7. Cook for another 5-6 minutes on the second side until internal temperature reaches 145°F on an instant-read thermometer.
8. While chops cook, whisk together maple syrup, Dijon mustard, minced garlic, and apple cider vinegar in a small bowl.
9. Transfer cooked pork chops to a plate and let them rest for exactly 3 minutes—this allows juices to redistribute instead of ending up on your cutting board.
10. Brush the maple Dijon glaze generously over the rested pork chops, making sure every glorious inch gets coated.
11. Return glazed chops to the turned-off but still warm griddle for 1 minute to let the glaze set into a sticky, shiny coating.

Finally, prepare for pork chop perfection that’ll make you question all other pork chops you’ve ever met. The sweet maple and tangy Dijon create this magical crust that gives way to incredibly juicy, tender meat inside. Serve these beauties sliced over creamy polenta or with roasted Brussels sprouts that can soak up any extra glaze—your taste buds will send you thank you notes.

Blackstone Pork Chops with Balsamic Glaze

Just when you thought pork chops couldn’t get any more fabulous, along comes this Blackstone beauty that’ll make your taste buds do a happy dance. Seriously, these aren’t your grandma’s dry pork chops—we’re talking juicy, caramelized perfection with a balsamic glaze that could probably solve world peace.

Ingredients

– 4 bone-in pork chops (about 1 inch thick)
– A good glug of olive oil (about 2 tablespoons)
– A generous sprinkle of kosher salt (about 1 teaspoon)
– A few cracks of black pepper (about ½ teaspoon)
– A couple cloves of garlic, minced
– A splash of balsamic vinegar (¼ cup)
– A dollop of honey (2 tablespoons)
– A pat of butter (1 tablespoon)
– A handful of fresh thyme sprigs

Instructions

1. Preheat your Blackstone griddle to medium-high heat (about 400°F) for 10 minutes.
2. Pat the pork chops completely dry with paper towels—this is the secret to getting that beautiful sear instead of steamed pork.
3. Drizzle olive oil over both sides of the pork chops and rub it in like you’re giving them a spa treatment.
4. Season both sides generously with kosher salt and black pepper, making sure every inch is covered.
5. Place the pork chops on the hot griddle and cook for 5-6 minutes without moving them—resisting the urge to poke and prod is key for that restaurant-quality crust.
6. Flip the pork chops using tongs and cook for another 5-6 minutes until they reach 145°F internally.
7. Remove the pork chops from the griddle and let them rest on a plate for 5 minutes—this allows the juices to redistribute instead of ending up on your cutting board.
8. Reduce the griddle heat to medium and add minced garlic, cooking for 30 seconds until fragrant.
9. Pour in balsamic vinegar and honey, stirring constantly for 2-3 minutes until the mixture thickens slightly.
10. Add butter and fresh thyme sprigs, swirling until the butter melts and creates a glossy glaze.
11. Return the rested pork chops to the griddle and spoon the balsamic glaze over them, coating evenly.
12. Serve immediately while everything is warm and glorious.

Every bite delivers that perfect contrast between the savory, juicy pork and the sweet-tangy glaze that caramelizes beautifully. The edges get slightly crispy while the center stays tender enough to cut with a fork. Try serving these over creamy polenta or with roasted Brussels sprouts—the glaze makes everything it touches instantly fancier.

Blackstone Pork Chops Stuffed with Spinach and Feta

Jazz up your dinner routine with these Blackstone pork chops that are basically little flavor packages waiting to explode with cheesy, spinach-y goodness. Seriously, these aren’t your grandma’s dry pork chops—they’re juicy, stuffed, and cooked on that glorious flat top for maximum crispy-seared perfection. Prepare for your taste buds to do a happy dance.

Ingredients

• 4 boneless pork chops, about 1-inch thick
• A good glug of olive oil (about 2 tablespoons)
• A couple of big handfuls of fresh spinach
• A generous crumble of feta cheese (about ½ cup)
• A splash of lemon juice (about 1 tablespoon)
• A pinch of garlic powder
• A pinch of dried oregano
• Salt and freshly cracked black pepper, to your heart’s content

Instructions

1. Preheat your Blackstone griddle to medium-high heat (around 400°F).
2. Using a sharp knife, carefully cut a pocket into the side of each pork chop, being sure not to cut all the way through.
3. In a bowl, mix the spinach, feta, lemon juice, garlic powder, and oregano until well combined.
4. Stuff each pork chop pocket with the spinach and feta mixture, dividing it evenly among the four chops.
5. Season the outside of the stuffed chops generously with salt and pepper on both sides.
6. Drizzle the olive oil onto the hot griddle and spread it around with a spatula.
7. Place the stuffed pork chops on the griddle and cook for 5-7 minutes, until you get a beautiful golden-brown sear on the bottom. Pro tip: Don’t move them around! Let that sear develop for maximum flavor.
8. Flip the chops and cook for another 5-7 minutes, until the internal temperature reaches 145°F on a meat thermometer. Pro tip: Use that thermometer! It’s the only way to guarantee juicy, perfectly cooked pork without the guesswork.
9. Remove the chops from the griddle and let them rest on a plate for 5 minutes before serving. Pro tip: This rest is non-negotiable—it lets the juices redistribute so every bite is moist.

Perfectly seared on the outside with a molten, savory center, these chops offer a fantastic textural contrast between the crispy crust and the tender, cheesy filling. Pair them with a simple arugula salad to cut through the richness, or go full comfort-food mode with creamy mashed potatoes. Either way, you’ve just elevated pork chops from weeknight basic to weekend spectacular.

Blackstone Pork Chops with Peach BBQ Sauce

Just when you thought pork chops couldn’t get any more exciting, along comes this sizzling Blackstone masterpiece that’ll make your taste buds do a happy dance. Forget boring weeknight dinners—these juicy chops slathered in sweet-and-tangy peach BBQ sauce are about to become your new obsession, and trust me, your grill pan is already jealous.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• A generous glug of olive oil
• A good sprinkle of kosher salt
• A couple of cracks of black pepper
• 1 cup of your favorite BBQ sauce
• A big spoonful of peach preserves
• A splash of apple cider vinegar
• A pinch of red pepper flakes for a little kick

Instructions

1. Preheat your Blackstone griddle to medium-high heat, around 400°F, and lightly coat the surface with olive oil using a paper towel held with tongs.
2. Pat the pork chops completely dry with paper towels—this is the secret to getting that perfect sear without steaming.
3. Season both sides of the pork chops evenly with kosher salt and black pepper, pressing gently so the seasoning sticks.
4. Place the pork chops on the hot griddle and cook for 5–6 minutes without moving them, until you see a golden-brown crust form on the bottom.
5. Flip the chops and cook for another 5–6 minutes, or until the internal temperature reaches 145°F on an instant-read thermometer.
6. While the chops cook, whisk together the BBQ sauce, peach preserves, apple cider vinegar, and red pepper flakes in a small bowl until smooth.
7. Brush the peach BBQ sauce generously over the pork chops during the last 2 minutes of cooking, letting it caramelize slightly.
8. Remove the pork chops from the griddle and let them rest on a cutting board for 3–4 minutes—this keeps all those delicious juices locked in.

That irresistible caramelized glaze gives each bite a sticky-sweet crunch, while the pork stays incredibly tender and juicy inside. Try slicing the chops and piling them high on toasted brioche buns with a crunchy slaw, or serve them alongside grilled corn and watch everyone fight over the last piece.

Blackstone Pork Chops with Rosemary Garlic Butter

Venture forth, hungry friends, because we’re about to transform the humble pork chop from “meh” to “MORE!” with nothing but a hot griddle and a dangerously delicious rosemary garlic butter that’ll have you questioning all your life choices up until this very moment.

Ingredients

– 4 bone-in pork chops, about 1-inch thick
– A good glug of olive oil (about 2 tablespoons)
– A generous sprinkle of kosher salt and freshly cracked black pepper
– 4 tablespoons of unsalted butter, because we’re not monsters
– 3 garlic cloves, minced until they can’t gossip anymore
– A couple of fresh rosemary sprigs, leaves stripped and chopped
– A squeeze of fresh lemon juice (about half a lemon’s worth)

Instructions

1. Preheat your Blackstone griddle to medium-high heat (around 400°F) for 10 minutes until it sizzles when you flick water on it.
2. Pat your pork chops completely dry with paper towels—this is the secret to getting that perfect crust instead of steamed pork.
3. Drizzle olive oil over both sides of the pork chops, then season aggressively with kosher salt and black pepper.
4. Place pork chops on the hot griddle and cook undisturbed for 5-6 minutes until you see a golden-brown crust forming around the edges.
5. Flip the chops using tongs and cook for another 5-6 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
6. Transfer pork chops to a plate to rest—don’t you dare cut into them yet!
7. Reduce griddle heat to low and melt the butter in the pork drippings.
8. Add minced garlic and chopped rosemary, swirling constantly for 1 minute until fragrant but not burned.
9. Squeeze in the fresh lemon juice and stir for 30 seconds to create your glorious butter sauce.
10. Pour the rosemary garlic butter directly over the resting pork chops, letting it seep into every glorious crevice.

Magnificently juicy with a crackling crust that gives way to tender pork, each bite is like a buttery hug from a Italian grandmother who secretly runs a garlic farm. Serve these bad boys over creamy polenta to soak up every drop of that herb-infused butter, or slice them thin for the most epic pork chop sandwich of your life.

Blackstone Pork Chops and Grilled Vegetables

Venture beyond basic backyard grilling with this Blackstone masterpiece that turns ordinary pork chops into juicy, flavor-packed perfection alongside char-kissed vegetables. Seriously, your grill pan is about to become your new best friend—just try not to get jealous of your own cooking skills. This meal delivers restaurant-quality results without the fancy chef attitude or confusing techniques.

Ingredients

– 4 boneless pork chops, about 1-inch thick
– A good glug of olive oil (about 2 tablespoons)
– A generous sprinkle of kosher salt (1 teaspoon)
– A couple of hearty cracks of black pepper (½ teaspoon)
– 2 bell peppers, any color, sliced into strips
– 1 large zucchini, sliced into ½-inch rounds
– 1 red onion, cut into ½-inch wedges
– A splash of balsamic vinegar (1 tablespoon)

Instructions

1. Preheat your Blackstone griddle to medium-high heat (400°F) for 10 minutes until water droplets sizzle and evaporate instantly.
2. Pat pork chops completely dry with paper towels—this ensures a perfect sear instead of steam.
3. Brush both sides of pork chops with olive oil, then season evenly with salt and pepper.
4. Place pork chops on the hot griddle and cook undisturbed for 5 minutes to develop a golden-brown crust.
5. Flip pork chops using tongs and cook another 5 minutes until internal temperature reaches 145°F on an instant-read thermometer.
6. Transfer pork chops to a clean plate and tent loosely with foil to rest.
7. Toss bell peppers, zucchini, and red onion with remaining olive oil directly on the griddle.
8. Cook vegetables 6-8 minutes, stirring occasionally, until tender with visible char marks.
9. Drizzle balsamic vinegar over vegetables during the last minute of cooking for a caramelized glaze.
10. Remove vegetables from griddle and arrange alongside rested pork chops.
Heavenly caramelized edges on those pork chops contrast beautifully with the tender-crisp vegetables dancing with sweet balsamic notes. Serve this vibrant platter family-style with crusty bread to soak up every last bit of those glorious griddle juices—it’s the kind of meal that makes everyone forget about takeout menus.

Blackstone Pork Chops with Chimichurri Sauce

Kicking off our culinary adventure with a dish that’ll make your taste buds do a happy dance! These Blackstone pork chops are about to become your new griddle obsession, especially when drenched in that vibrant, herby chimichurri that basically screams “summer in a bowl.” Trust me, your family will be begging for seconds before they’ve even finished firsts.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 2 tablespoons of olive oil
• A good sprinkle of kosher salt
• A couple of cracks of black pepper
• 1 cup of fresh parsley leaves, packed
• 1/4 cup of fresh oregano leaves
• 3 cloves of garlic, roughly chopped
• 2 tablespoons of red wine vinegar
• 1/4 cup of olive oil
• A pinch of red pepper flakes

Instructions

1. Preheat your Blackstone griddle to medium-high heat, around 400°F, and lightly oil the surface.
2. Pat the pork chops completely dry with paper towels—this is crucial for getting that perfect sear without steaming.
3. Rub both sides of the pork chops with 2 tablespoons of olive oil, then season generously with kosher salt and black pepper.
4. Place the pork chops on the hot griddle and cook for 5-6 minutes without moving them to develop a golden-brown crust.
5. Flip the pork chops and cook for another 5-6 minutes until the internal temperature reaches 145°F on an instant-read thermometer.
6. While the pork chops cook, combine the parsley, oregano, garlic, red wine vinegar, 1/4 cup olive oil, and red pepper flakes in a food processor.
7. Pulse the chimichurri ingredients until finely chopped but not pureed—you want some texture, not baby food.
8. Transfer the cooked pork chops to a cutting board and let them rest for exactly 3 minutes to allow juices to redistribute.
9. Spoon the fresh chimichurri sauce generously over the rested pork chops before serving.

Yes, you’ll be rewarded with juicy, tender pork that cuts like butter, while that bright, tangy chimichurri cuts through the richness in the most delightful way. Try serving these chops sliced over a bed of creamy polenta or alongside grilled corn for a meal that tastes like pure sunshine on a plate.

Blackstone Pork Chops with Caramelized Onions

Dang, if you’re tired of boring pork chops that taste like they’ve given up on life, let me introduce you to these Blackstone beauties that’ll make your taste buds do a happy dance. We’re talking juicy, seared-to-perfection pork chops smothered in sweet, golden caramelized onions that basically whisper “you’re a kitchen rockstar” with every bite.

Ingredients

– 4 bone-in pork chops (about 1 inch thick, because thin chops are basically pork jerky waiting to happen)
– 2 large yellow onions, sliced into half-moons (don’t cry, it’s worth it)
– 3 tablespoons olive oil (the good stuff)
– 2 tablespoons unsalted butter (because butter makes everything better)
– 1/4 cup chicken broth (for deglazing those delicious brown bits)
– 2 teaspoons brown sugar (the secret weapon for caramelization)
– 1 teaspoon garlic powder (the lazy chef’s best friend)
– 1 teaspoon smoked paprika (for that smoky sass)
– 1/2 teaspoon salt (not the fancy sea salt, just regular)
– 1/2 teaspoon black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Preheat your Blackstone griddle to medium-high heat (about 400°F) and drizzle 2 tablespoons of olive oil across the surface.
2. Pat the pork chops completely dry with paper towels—this is crucial for getting that perfect sear instead of a sad steam.
3. Season both sides of the pork chops evenly with garlic powder, smoked paprika, salt, and black pepper.
4. Place the pork chops on the hot griddle and cook for 5-6 minutes without moving them to develop a golden-brown crust.
5. Flip the pork chops and cook for another 5-6 minutes until they reach an internal temperature of 145°F on an instant-read thermometer.
6. Transfer the pork chops to a plate to rest while you work on the onions—never skip the resting step unless you want dry chops.
7. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the griddle where the pork chops were cooking.
8. Spread the sliced onions in an even layer and sprinkle with 2 teaspoons of brown sugar to help them caramelize faster.
9. Cook the onions for 15-20 minutes, stirring only every 4-5 minutes to allow proper browning and caramelization.
10. When the onions are soft and golden brown, pour in 1/4 cup of chicken broth to deglaze the pan, scraping up all those flavorful browned bits.
11. Cook for 1-2 more minutes until the broth has mostly evaporated and the onions are glossy and deeply caramelized.

Seriously, the contrast between the juicy, perfectly seared pork and those sweet, savory onions is pure magic. Serve these bad boys over creamy mashed potatoes or stuff them into a crusty roll for the most epic pork chop sandwich of your life—your future self will thank you.

Blackstone Pork Chops with Sweet Chili Glaze

Dang, are you ready to make pork chops that’ll have your taste buds doing cartwheels? These Blackstone beauties with sweet chili glaze are about to become your new weeknight superhero – they’re faster than your takeout delivery and way more impressive.

Ingredients

• A couple of thick-cut pork chops (about 1 inch thick, because we’re not playing around)
• A good glug of olive oil (about 2 tablespoons)
• A generous sprinkle of kosher salt (1 teaspoon)
• A few cracks of black pepper (½ teaspoon)
• Half a cup of sweet chili sauce (the good stuff)
• A splash of soy sauce (1 tablespoon)
• A squeeze of fresh lime juice (from 1 lime)
• A minced garlic clove (because everything’s better with garlic)

Instructions

1. Fire up your Blackstone griddle to medium-high heat (around 400°F) and let it get properly hot for about 5 minutes – you should see little heat waves dancing above the surface.
2. Pat those pork chops completely dry with paper towels (this is my secret for getting that perfect sear without steaming).
3. Rub both sides of the pork chops with olive oil, then season aggressively with salt and pepper – don’t be shy, the seasoning needs to stick!
4. Place the pork chops on the hot griddle and cook for 4-5 minutes without moving them (resisting the urge to poke and prod gives you those gorgeous grill marks).
5. Flip the chops and cook for another 4-5 minutes on the second side until they reach 145°F on your instant-read thermometer.
6. While the pork cooks, whisk together the sweet chili sauce, soy sauce, lime juice, and minced garlic in a small bowl.
7. Move the cooked pork chops to the cooler side of the griddle and brush both sides generously with your sweet chili glaze.
8. Let the glazed chops hang out for just 1 minute to let the sauce caramelize slightly without burning.
9. Remove from heat and let the pork chops rest for 3 minutes (this lets the juices redistribute so every bite is tender).

Seriously, the combination of juicy pork with that sticky-sweet-spicy glaze is pure magic. Serve these bad boys over fluffy rice to catch every drop of that glorious sauce, or slice them thin and pile high on crusty bread for the most epic sandwich of your life.

Summary

Cooking these 18 juicy Blackstone pork chop recipes will transform your grilling game! From simple seasoned chops to creative marinades, there’s something delicious for every taste. Fire up your griddle and try your favorites—we’d love to hear which recipes you enjoyed most in the comments below. Don’t forget to share this roundup on Pinterest so fellow grill masters can discover these mouthwatering options too!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.