Perfectly Seared Pork Chops on a Blackstone Griddle

Pork chops cooked on a Blackstone griddle turn out juicy, tender, and full of flavor thanks to a simple, quick marinade. This easy pork chop recipe is ideal for camping, RV trips, or weeknight dinners when you want something flavorful with minimal fuss.

Pork Chops on The Blackstone Griddle

I’m hooked on my Blackstone flat top grill. I’ve used it for everything from salmon and zucchini to teriyaki chicken and ribeyes, and it’s become my go-to for fast, delicious meals. Recently I made pork tenderloins on the griddle, and now I’m sharing my favorite method for thin center-cut pork chops.

This recipe is quick, approachable, and crowd-pleasing — perfect when you want a savory main without a lot of hands-on time.

Why you’ll love these Blackstone Pork Chops

• Budget friendly – These chops are economical; a small package of center-cut chops can feed a family without breaking the bank.
• Paleo and low carb – The marinade is paleo-friendly and keeps the carbs low, making the dish suitable for many diets.
• Quick and easy – Cooking takes under 10 minutes after marinating, so this is a great weeknight option.

Ingredients

• Paleo Pork Marinade: coconut aminos, avocado oil, honey, Dijon mustard, garlic, coarse salt, black pepper.
• Pork chops: thin center-cut boneless pork chops (about 1.2 pounds for four chops, roughly 4–5 oz each).

Tips & Tricks to make tender pork chops

• Marinate for at least one hour. The marinade helps keep the meat moist and adds flavor.
• Cook on medium-high heat to get a good sear and caramelization on the outside while keeping the inside juicy.
• Use a thermometer and remove the chops at 145°F, then let them rest for a few minutes so the juices redistribute.

Tools to make this easy recipe

• A portable Blackstone flat top or a larger outdoor griddle works well; alternatively, a heavy cast-iron skillet or grill pan will do the job if you’re cooking indoors.

Cooking boneless pork chops on a Blackstone Griddle

Follow these steps for juicy, caramelized pork chops:

1. Make the marinade: Whisk coconut aminos, avocado oil, honey, Dijon mustard, minced garlic, coarse salt, and black pepper in a small bowl until combined.
2. Combine chops and marinade: Place chops in a large resealable bag or shallow dish, pour in the marinade, and coat the meat thoroughly.
3. Marinate: Refrigerate for 1–2 hours (up to 12 hours). Longer marinating will increase flavor but isn’t necessary for tenderness with thin chops.
4. Cook on the griddle: Preheat the Blackstone to medium-high. Add the chops with any remaining marinade and sear 2–4 minutes per side, until the internal temperature reaches 145°F and the edges are nicely caramelized.
5. Rest: Let the pork chops rest for about 5 minutes before serving to keep them juicy.

Stovetop Directions

If you don’t have a griddle, use a heavy cast-iron skillet or grill pan. Marinate as directed, heat the skillet over medium-high, add the chops and marinade, and cook 2–4 minutes per side until caramelized and done.

Substitutions

Not following a paleo diet? Here are easy swaps:

• Coconut aminos – swap for soy sauce or tamari.
• Honey – use maple syrup or brown sugar.
• Avocado oil – olive oil works, but cook at a lower heat due to its lower smoke point.
• Pork chops – you can use thicker chops, bone-in cuts, or pork loin; adjust cooking time accordingly.
• Marinade – store-bought marinades or a simple balsamic-based marinade can also be used.

What to serve with Blackstone Pork Chops

Griddled asparagus pairs wonderfully with these pork chops. Other good sides include mashed cauliflower, roasted vegetables, or a fresh pear and pecan arugula salad. To keep everything on the griddle, prepare simple Blackstone side dishes alongside the chops.

How to store

Store leftover pork chops in an airtight container in the refrigerator for up to 5 days.

How to reheat

Reheat on a microwave-safe plate: 45–60 seconds for smaller chops, or 1–2 minutes for larger pieces. For best texture, reheat gently on a skillet over low heat.

FAQs