20 Savory Blackstone Pork Chop Recipes for Grilling Enthusiasts

Fire up your Blackstone griddle—it’s pork chop season! Whether you’re craving quick weeknight dinners or sizzling weekend comfort food, these 20 savory recipes will turn juicy chops into mouthwatering masterpieces. From garlic-herb classics to bold new twists, we’ve got flavors to thrill every grilling enthusiast. Ready to take your chops from good to griddle-great? Let’s dive in!

Grilled Blackstone Pork Chops with Garlic Butter

Juicy, garlicky, and kissed with smoky char—these pork chops are a weeknight hero that taste like they came straight from a steakhouse.

Ingredients:

• 4 bone-in pork chops (1 inch thick)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 4 tbsp unsalted butter, softened
• 3 garlic cloves, minced
• 1 tbsp fresh parsley, finely chopped

Instructions:

1. Prep the chops: Pat pork chops dry, then rub evenly with olive oil. Sprinkle both sides with salt, black pepper, and smoked paprika.
2. Make the garlic butter: In a small bowl, mix softened butter, minced garlic, and parsley until combined. Set aside.
3. Grill: Preheat a Blackstone griddle (or grill) to medium-high (about 400°F). Cook pork chops for 5–6 minutes per side, until internal temperature reaches 145°F and grill marks form.
4. Finish: Immediately top each chop with 1 tbsp garlic butter, letting it melt over the hot meat. Rest for 3 minutes before serving.

The sizzling garlic butter pools into the chops’ crevices, creating a rich, savory glaze that’s downright irresistible. Tip: For extra depth, add a pinch of lemon zest to the garlic butter—it brightens up the smoky flavors beautifully.

Blackstone Smoked Pork Chops with Apple Glaze

These juicy smoked pork chops get a sweet-tangy kick from a quick apple glaze—perfect for firing up your Blackstone grill on a lazy weekend.

Ingredients:

• 4 bone-in pork chops (1 inch thick)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 cup apple cider
• 2 tbsp apple butter
• 1 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1 tsp minced garlic

Instructions:

1. Preheat your Blackstone grill to medium-high (about 400°F) and oil the griddle. Rub pork chops with 2 tbsp olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika.
2. Grill chops for 5–6 minutes per side, or until internal temperature hits 145°F. Transfer to a plate and tent with foil.
3. In a small saucepan, combine 1/2 cup apple cider, 2 tbsp apple butter, 1 tbsp Dijon mustard, 1 tbsp brown sugar, and 1 tsp minced garlic. Simmer over medium heat for 3–4 minutes until thickened slightly.
4. Brush glaze over pork chops and serve immediately. The smoke from the grill pairs magically with the caramelized apple notes in the glaze.

Tip: For extra smokiness, add a handful of wood chips (like applewood) to your grill’s smoker box.

Herb-Marinated Blackstone Pork Chops

These juicy pork chops soak up a garlicky herb marinade before hitting the griddle for a smoky, restaurant-worthy sear—perfect for weeknights when you want big flavor with minimal fuss.

Ingredients:

• 4 bone-in pork chops (1 inch thick)
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika.
2. Place pork chops in a resealable bag or shallow dish, pour marinade over them, and coat evenly. Refrigerate for at least 1 hour (or up to 4 hours).
3. Preheat a Blackstone griddle or large skillet to medium-high (about 400°F). Sear chops for 5–6 minutes per side, pressing lightly with a spatula for even browning, until internal temperature reaches 145°F.
4. Transfer to a plate, tent with foil, and rest for 5 minutes before serving.

The high-heat griddle locks in the herb-infused juices while creating a crisp, caramelized crust—no fancy grill required!

Tip: For extra depth, drizzle chops with a splash of the reserved marinade (before adding raw meat) right after flipping.

Blackstone Pork Chops with Pineapple Salsa

These juicy pork chops get a sweet and tangy upgrade from fresh pineapple salsa—perfect for a summer cookout or a quick weeknight dinner with flair.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup diced fresh pineapple
• 1/4 cup finely diced red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp honey
• Pinch of red pepper flakes (optional)

Instructions:

1. Preheat your Blackstone griddle (or large skillet) to medium-high heat (about 400°F). Drizzle with 1 tbsp olive oil.
2. Rub pork chops evenly with 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Cook pork chops for 5–6 minutes per side, until internal temperature reaches 145°F and grill marks form. Transfer to a plate to rest.
4. Meanwhile, in a bowl, combine 1 cup diced pineapple, 1/4 cup red onion, 1/4 cup cilantro, 1 tbsp lime juice, 1/2 tsp honey, and a pinch of red pepper flakes (if using). Toss gently.
5. Top pork chops with pineapple salsa and serve immediately.

The smoky char from the griddle pairs perfectly with the bright, juicy salsa—it’s a combo that’ll make you forget plain old barbecue sauce!

Tip: For extra caramelization, press the pineapple chunks onto the hot griddle for 1–2 minutes before dicing for the salsa.

Spicy Blackstone Pork Chops with Chili Rub

These juicy pork chops get a smoky, spicy kick from a bold chili rub and sizzle to perfection on the Blackstone griddle—perfect for a quick weeknight dinner with big flavor.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. In a small bowl, whisk together 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Rub pork chops with 2 tbsp olive oil, then coat evenly with the spice mixture, pressing gently to adhere.
3. Preheat Blackstone griddle to medium-high heat (about 400°F). Sear chops for 4–5 minutes per side, until deeply charred and internal temperature reaches 145°F.
4. Transfer to a plate, tent with foil, and rest for 5 minutes before serving.

The chili rub caramelizes into a smoky-sweet crust while keeping the pork tender—no marinade required!

Tip: For extra heat, add an extra 1/4 tsp cayenne to the rub. Serve with cooling sides like coleslaw or avocado crema.

Blackstone Pork Chops with Bourbon BBQ Sauce

These juicy pork chops get a smoky char from the griddle and a sweet, boozy kick from an easy bourbon-spiked BBQ sauce—perfect for a backyard cookout with minimal fuss.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 cup ketchup
• 2 tbsp bourbon
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder

Instructions:

1. Preheat Blackstone griddle to medium-high (about 400°F). Pat pork chops dry, then rub with 1 tbsp olive oil and season evenly with 1 tsp salt, 1 tsp black pepper, and 1 tsp smoked paprika.
2. In a small saucepan, whisk together 1/2 cup ketchup, 2 tbsp bourbon, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 tsp Worcestershire sauce, and 1/2 tsp garlic powder. Simmer over low heat for 5 minutes until slightly thickened.
3. Drizzle remaining 1 tbsp olive oil on the griddle. Cook pork chops for 5–6 minutes per side, basting with sauce during the last 2 minutes, until internal temp reaches 145°F and edges are caramelized.
4. Rest chops for 5 minutes before serving with extra sauce.

The bourbon BBQ sauce reduces into a sticky glaze that clings to every nook of the pork chops, balancing smoke and sweetness with just the right punch.

Tip: For extra depth, add a splash of liquid smoke to the sauce—but go easy, a little goes a long way!

Grilled Blackstone Pork Chops with Rosemary and Thyme

These juicy Grilled Blackstone Pork Chops get a fragrant lift from fresh rosemary and thyme, making them a quick yet impressive weeknight dinner.

• 4 bone-in pork chops (about 1 inch thick)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper

1. Preheat your Blackstone griddle (or grill) to medium-high heat (about 400°F).
2. In a small bowl, mix 2 tbsp olive oil, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper. Rub the mixture evenly over the pork chops.
3. Place the chops on the hot griddle and cook for 5–6 minutes per side, or until the internal temperature reaches 145°F and the edges are caramelized.
4. Transfer to a plate, tent with foil, and let rest for 5 minutes before serving.

The high heat of the griddle locks in juices while creating a savory, herby crust—no marinade required!

Tip: For extra flavor, drizzle the chops with a little honey or balsamic glaze right after grilling.

Blackstone Pork Chops with Honey Mustard Glaze

These juicy pork chops get a sweet-tangy kick from a sticky honey mustard glaze, and the Blackstone griddle gives them the perfect sear every time.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp garlic powder

Instructions:

1. Preheat the Blackstone griddle to medium-high heat (about 400°F). Drizzle 1 tbsp olive oil onto the griddle and spread evenly.
2. Season pork chops on both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Place them on the griddle and cook for 5–6 minutes per side, until deeply browned and internal temperature reaches 145°F.
3. While the chops cook, whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and 1/2 tsp garlic powder in a small bowl.
4. During the last 2 minutes of cooking, brush the glaze generously over the pork chops, flipping once to coat both sides. Let the glaze caramelize slightly before removing from heat.

The honey mustard glaze forms a glossy, finger-licking crust that balances the savory sear of the pork chops—no steakhouse required!

Tip: Let the chops rest for 5 minutes before serving to keep them extra juicy.

Blackstone Pork Chops with Smoked Paprika and Cumin

These juicy pork chops get a smoky, earthy kick from smoked paprika and cumin, seared to perfection on your Blackstone griddle for that irresistible crust.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat your Blackstone griddle to medium-high heat (about 400°F).
2. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp cumin, 1 tsp garlic powder, 1 tsp salt, and ½ tsp black pepper.
3. Rub pork chops evenly with 2 tbsp olive oil, then coat both sides with the spice mixture.
4. Place chops on the griddle and cook for 5–6 minutes per side, or until internal temperature reaches 145°F and a golden crust forms.
5. Let rest for 5 minutes before serving.

The smoky depth of paprika and warmth of cumin transform simple pork chops into a weeknight showstopper—plus, the Blackstone gives them that diner-worthy sear without fuss.

Tip: For extra flavor, brush chops with a little melted butter during the last minute of cooking.

Grilled Blackstone Pork Chops with Mango Chutney

These juicy pork chops get a sweet and tangy upgrade from homemade mango chutney—perfect for a quick weeknight dinner with a tropical twist.

Ingredients:

• 4 bone-in pork chops (about 1 inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 cup diced ripe mango
• 2 tbsp finely chopped red onion
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/4 tsp red pepper flakes

Instructions:

1. Preheat your Blackstone griddle or grill to medium-high heat (about 400°F).
2. Rub the pork chops with 1 tbsp olive oil, then season evenly with 1 tsp kosher salt, 1 tsp smoked paprika, and 1/2 tsp black pepper.
3. Grill the chops for 5–6 minutes per side, or until internal temperature reaches 145°F. Let rest for 5 minutes.
4. While the pork cooks, combine 1 cup diced mango, 2 tbsp red onion, 1 tbsp apple cider vinegar, 1 tbsp honey, and 1/4 tsp red pepper flakes in a small bowl. Mash lightly with a fork to release the mango juices.
5. Serve the pork chops topped with the mango chutney.

The contrast of smoky grilled pork and bright, fruity chutney makes every bite feel like a mini vacation—no passport required!

Tip: For extra char, press the chops down lightly with a spatula during the first minute of grilling.

Blackstone Pork Chops with Maple Syrup and Brown Sugar

These juicy pork chops get a sweet, caramelized crust from a maple-brown sugar glaze, making them a quick yet impressive weeknight dinner.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup pure maple syrup
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder

Instructions:

1. Preheat your Blackstone griddle (or large skillet) to medium-high heat (about 400°F). Drizzle 2 tbsp olive oil across the surface.
2. Pat pork chops dry, then season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
3. Cook chops for 5–6 minutes per side, until deeply browned and internal temperature reaches 145°F. Transfer to a plate.
4. In a small bowl, whisk together 1/4 cup maple syrup, 2 tbsp brown sugar, 1 tbsp Dijon mustard, 1 tsp smoked paprika, and 1/2 tsp garlic powder. Pour onto the griddle and simmer 1 minute until bubbly.
5. Return chops to the griddle, turning to coat in glaze. Cook 1 more minute per side until glossy.

The magic here? The glaze doubles as a quick pan sauce, clinging to every nook of the chops with sticky-sweet perfection.

Tip: For extra caramelization, sprinkle chops with an extra pinch of brown sugar right before flipping.

Blackstone Pork Chops with Lemon and Herb Marinade

These juicy pork chops get a bright, herby kick from a quick marinade and that perfect char only a Blackstone griddle can deliver.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp honey

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, 1/2 tsp pepper, and 1/2 tsp honey.
2. Place pork chops in a shallow dish and pour marinade over them, turning to coat. Let sit at room temperature for 20 minutes (or refrigerate up to 2 hours).
3. Preheat Blackstone griddle to medium-high (about 400°F). Sear chops for 4–5 minutes per side, pressing lightly with a spatula for even contact, until internal temperature reaches 145°F.
4. Transfer to a plate and let rest 5 minutes before serving.

The high heat locks in juices while the lemon-herb marinade caramelizes into a savory-sweet crust—no fancy knife skills required!

Tip: For extra flavor, spoon a little reserved marinade over the chops after flipping (discard any unused marinade that touched raw meat).

Grilled Blackstone Pork Chops with Balsamic Reduction

These juicy Grilled Blackstone Pork Chops get a glossy, tangy-sweet upgrade from a quick balsamic reduction—perfect for turning weeknight dinners into something special.

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp unsalted butter

1. Preheat your Blackstone griddle (or grill) to medium-high heat (about 400°F). Brush the griddle with 1 tbsp olive oil.
2. Rub the pork chops with the remaining 1 tbsp olive oil, then season evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
3. Grill the chops for 5–6 minutes per side, or until internal temperature reaches 145°F. Transfer to a plate and tent with foil.
4. In a small saucepan, combine 1 cup balsamic vinegar and 2 tbsp honey. Simmer over medium heat for 8–10 minutes, stirring occasionally, until reduced by half and syrupy. Remove from heat and swirl in 1 tbsp butter.
5. Drizzle the reduction over the pork chops and serve immediately.

The balsamic reduction caramelizes into a rich, velvety glaze that balances the smoky char from the griddle—no fancy plating needed for these showstoppers.

Tip: For extra depth, add a sprig of fresh rosemary to the reduction while simmering (remove before serving).

Blackstone Pork Chops with Cajun Seasoning

These juicy pork chops get a bold kick from homemade Cajun seasoning and a perfect sear on the Blackstone—ready in under 20 minutes!

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat Blackstone griddle to medium-high heat (about 400°F).
2. In a small bowl, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp oregano, 1/2 tsp cayenne, 1/2 tsp salt, and 1/2 tsp black pepper. Rub pork chops evenly with 2 tbsp olive oil, then coat both sides with the seasoning blend.
3. Place chops on the griddle and cook for 5–6 minutes per side, pressing lightly with a spatula for even contact, until internal temperature reaches 145°F and edges are crispy.
4. Let rest for 3 minutes before serving.

The Cajun rub caramelizes into a smoky, slightly spicy crust while keeping the pork tender—no marinade required!

Tip: For extra flavor, drizzle chops with a squeeze of fresh lemon juice right before serving.

Blackstone Pork Chops with Teriyaki Glaze

These Blackstone Pork Chops with Teriyaki Glaze are a weeknight hero—juicy, caramelized, and packed with sweet-savory flavor thanks to a glossy homemade glaze.

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup teriyaki sauce (store-bought or homemade)
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp minced garlic
• 1 tsp grated fresh ginger
• 1 tbsp sesame seeds (for garnish)
• 2 sliced green onions (for garnish)

1. Preheat your Blackstone griddle (or large skillet) to medium-high heat. Drizzle 2 tbsp olive oil onto the surface and spread evenly.
2. Season the pork chops on both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Sear for 4–5 minutes per side until deeply golden and cooked through (145°F internal temp). Transfer to a plate.
3. In a small bowl, whisk together 1/2 cup teriyaki sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp minced garlic, and 1 tsp grated ginger. Pour the mixture onto the griddle and simmer for 1–2 minutes until slightly thickened.
4. Return the pork chops to the griddle, turning to coat in the glaze. Cook for 1 more minute per side until sticky and glossy.
5. Garnish with 1 tbsp sesame seeds and 2 sliced green onions before serving.

The high heat of the Blackstone gives these chops a perfect crust, while the teriyaki glaze clings like a sweet, tangy second skin. Tip: For extra depth, add a splash of pineapple juice to the glaze!

Grilled Blackstone Pork Chops with Garlic and Parmesan

These juicy pork chops get a flavor boost from garlic butter and a crispy parmesan crust—perfect for a quick weeknight dinner with restaurant-quality flair.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 3 tbsp unsalted butter, melted
• 4 cloves garlic, minced
• 1/2 cup grated parmesan cheese
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat your Blackstone griddle (or grill) to medium-high heat (about 400°F). Drizzle 1 tbsp olive oil and spread evenly.
2. In a small bowl, mix 3 tbsp melted butter, 4 cloves minced garlic, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
3. Pat pork chops dry, then brush both sides with the garlic butter mixture. Sprinkle 1/2 cup parmesan cheese evenly over one side of each chop, pressing lightly to adhere.
4. Place chops parmesan-side down on the griddle. Cook for 5–6 minutes until the crust is golden and crisp. Flip and cook another 5–6 minutes, or until internal temperature reaches 145°F.
5. Let rest for 3 minutes before serving.

The magic here is the parmesan crust—it locks in moisture while adding a savory crunch that pairs perfectly with the smoky garlic butter.

Tip: For extra flavor, toss a sprig of fresh rosemary on the griddle while cooking—it’ll infuse the chops with a subtle herbal aroma.

Blackstone Pork Chops with Chipotle Lime Marinade

These juicy pork chops get a smoky, zesty kick from a quick chipotle lime marinade—perfect for grilling on your Blackstone or stovetop griddle.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 1/4 cup olive oil
• 3 tbsp fresh lime juice
• 2 tbsp honey
• 2 minced garlic cloves
• 1 tbsp chopped chipotle peppers in adobo sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions:

1. In a bowl, whisk together 1/4 cup olive oil, 3 tbsp lime juice, 2 tbsp honey, 2 minced garlic cloves, 1 tbsp chipotle peppers, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt.
2. Place pork chops in a resealable bag and pour marinade over them. Seal and refrigerate for at least 30 minutes (or up to 4 hours).
3. Preheat Blackstone or griddle to medium-high (about 400°F). Grill chops for 5–6 minutes per side, basting with leftover marinade, until internal temp reaches 145°F.
4. Let rest for 5 minutes before serving.

The chipotle’s smokiness balances beautifully with the bright lime—plus, the honey caramelizes into a gorgeous glaze on the grill. Tip: For extra char, press chops lightly with a spatula during the last 2 minutes of cooking.

Blackstone Pork Chops with Sweet and Tangy Glaze

These juicy pork chops get a crave-worthy caramelized crust on the Blackstone, then get brushed with a sticky-sweet glaze that balances honey, mustard, and a hint of garlic.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. Preheat your Blackstone griddle to medium-high heat (about 400°F). Drizzle 2 tbsp olive oil onto the griddle and spread evenly.
2. Pat pork chops dry, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Sear for 4–5 minutes per side until deeply browned and internal temperature reaches 145°F. Transfer to a plate.
3. In a small bowl, whisk together 1/3 cup honey, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 2 cloves minced garlic, and 1/4 tsp red pepper flakes (if using). Pour onto the griddle and simmer for 1–2 minutes until slightly thickened.
4. Return pork chops to the griddle, turning to coat fully in the glaze. Cook for 1 more minute per side until glossy and caramelized.

The magic here? That glaze doubles as a marinade-like flavor boost and a finishing gloss, so every bite is packed with tangy-sweet goodness.

Tip: Let the chops rest for 5 minutes before serving—the glaze will cling even better!

Grilled Blackstone Pork Chops with Herb Butter

These juicy Grilled Blackstone Pork Chops get a flavor boost from a simple herb butter that melts right over the top—perfect for a quick weeknight dinner with restaurant-quality flair.

• 4 bone-in pork chops (1-inch thick)
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 4 tbsp unsalted butter, softened
• 1 tbsp chopped fresh parsley
• 1 tsp chopped fresh thyme
• 1/2 tsp lemon zest

1. Preheat your Blackstone griddle (or grill) to medium-high heat (about 400°F).
2. Rub the pork chops with 2 tbsp olive oil, then season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.
3. Grill the chops for 5–6 minutes per side, or until internal temperature reaches 145°F. Let rest for 5 minutes.
4. While the chops cook, mix 4 tbsp softened butter, 1 tbsp parsley, 1 tsp thyme, and 1/2 tsp lemon zest in a small bowl.
5. Top each chop with a dollop of herb butter right before serving.

The herb butter melts into every bite, adding a bright, savory finish that pairs perfectly with the smoky char from the griddle. Tip: For extra flavor, brush the chops with a little extra herb butter halfway through grilling.

Blackstone Pork Chops with Red Wine Reduction

Juicy, seared pork chops get a luxurious upgrade with a rich red wine reduction—perfect for impressing guests or treating yourself on a weeknight.

Ingredients:

• 4 bone-in pork chops (1-inch thick)
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp unsalted butter
• 2 garlic cloves, minced
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1/2 cup beef broth
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat your Blackstone griddle (or large skillet) to medium-high heat. Drizzle 1 tbsp olive oil over the surface.
2. Season pork chops evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Sear for 4–5 minutes per side until deeply caramelized and internal temperature reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. Melt 1 tbsp butter on the griddle, then sauté 2 minced garlic cloves for 30 seconds until fragrant.
4. Pour in 1/2 cup red wine and 1/2 cup beef broth, scraping up browned bits. Simmer for 5–7 minutes until reduced by half and slightly syrupy. Stir in 1 tsp fresh thyme.
5. Spoon the red wine reduction over the pork chops and serve immediately.

The glossy, savory sauce clings beautifully to the chops, balancing their smoky char with bright acidity. Tip: For extra depth, add a splash of balsamic vinegar to the reduction just before serving.

Conclusion

With 20 mouthwatering Blackstone pork chop recipes, this roundup is your ticket to grilling greatness! Whether you’re craving classic flavors or bold new twists, there’s something here for every cook. Fire up your griddle and give these recipes a try—then let us know your favorites in the comments. Loved this list? Share the love on Pinterest and keep the delicious inspiration going!