Blackstone Pork Chops: 3 Recipes for the Flat-Top

Pork chops on a Blackstone are one of the most underrated griddle dinners. The flat, even contact heat sears bone-in chops better than a skillet — wall-to-wall crust, no hot spots, no gaps. And at 400°F, the whole cook takes under 10 minutes.

The rules are simple: thick chops (1 inch minimum), high heat for the sear, pull at 145°F, rest 5 minutes. Get those right and the variation you choose is almost secondary.

Three recipes below — a simple garlic butter version for weeknights, a bold peppercorn crust when you want something more steakhouse, and a honey mustard glaze when you want something sweet and tangy.

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How to Cook Pork Chops on a Blackstone

The right thickness

At least 1 inch, preferably 1.25 inches. Thin chops (under ¾ inch) overcook before the exterior has time to sear. Bone-in center-cut loin chops are the best choice — the bone insulates the surrounding meat and keeps it juicier.

Temperature

Medium-high heat — around 400°F. Hot enough for a real sear, controlled enough not to char the outside before the interior reaches 145°F.

The target: 145°F

The USDA updated safe pork temperature to 145°F (down from 160°F). At 145°F, pork is slightly pink in the center and significantly juicier than the overcooked grey chops most people grew up eating. Pull them slightly under — at 140°F — and the 5-minute rest carries them to 145°F.

Rest before cutting

5 minutes, no exceptions. Cutting immediately loses most of the moisture onto the cutting board.

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Recipe 1: Garlic Butter Pork Chops

The everyday version — minimal ingredients, maximum payoff. The garlic butter baste on the second side is what makes it.

Prep time: 5 minutes · Cook time: 8 minutes · Serves: 4

Ingredients

• 4 bone-in pork loin chops, 1–1.25 inches thick
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 2 tbsp avocado oil
• 3 tbsp unsalted butter
• 4 garlic cloves, smashed
• Fresh thyme or rosemary sprigs (optional)

Instructions

Step 1: Season the chops Pat chops dry. Season both sides with salt, pepper, garlic powder, and smoked paprika. Rest 10 minutes at room temperature.

Step 2: Preheat the Blackstone Set to medium-high and preheat 10 minutes. Add avocado oil and let it heat 30 seconds until shimmering.

Step 3: Sear the first side Place chops on the griddle. Do not move them for 3–4 minutes. You’re building a full crust — let the chop release on its own before you lift it.

Step 4: Garlic butter baste Push the chops aside and add the butter and smashed garlic to the griddle. Once the butter melts and foams, flip the chops into the butter. Spoon the foaming garlic butter over the tops as they cook. Add thyme or rosemary if using — the hot butter blooms the herbs instantly. Cook 3 more minutes until 145°F internal.

Step 5: Rest and serve Rest on a cutting board 5 minutes. Spoon any remaining garlic butter from the griddle over the top before serving.

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Recipe 2: Peppercorn Crusted Pork Chops

Bold and steakhouse-style. Coarsely crushed whole peppercorns (not pre-ground) form a crust that bites back against the tender pork. Use the bottom of a heavy pan to crush them.

Prep time: 5 minutes · Cook time: 8 minutes · Serves: 4

Ingredients

• 4 bone-in pork loin chops, 1–1.25 inches thick
• 2 tbsp whole black peppercorns, coarsely crushed
• 1 tsp kosher salt
• 1 tsp garlic powder
• ½ tsp onion powder
• 2 tbsp avocado oil
• 2 tbsp unsalted butter

Instructions

Step 1: Prep Pat chops dry. Season both sides with salt, garlic powder, and onion powder. Press crushed peppercorns firmly into both sides — embedded in the surface, not just sitting on top. Rest 10 minutes.

Step 2: Preheat Medium-high heat, 10-minute preheat. Add oil and heat 30 seconds.

Step 3: Sear Place chops on the griddle. Do not move for 3–4 minutes. The peppercorn crust needs undisturbed time to set and caramelize against the steel.

Step 4: Butter flip Push chops aside, add butter. Flip into the foaming butter. Baste the tops as it cooks. 3 more minutes until 145°F internal.

Step 5: Rest 5 minutes, serve with lemon.

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Recipe 3: Honey Mustard Glazed Pork Chops

Sweet, tangy, and slightly caramelized at the edges. Apply the glaze in the last 2 minutes only — honey burns at sustained griddle temperatures.

Prep time: 5 minutes · Cook time: 8 minutes · Serves: 4

Ingredients

The chops

• 4 bone-in pork loin chops, 1–1.25 inches thick
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 2 tbsp avocado oil

The glaze

• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp whole grain mustard
• 1 tsp apple cider vinegar
• Pinch of cayenne (optional)

Instructions

Step 1: Make the glaze Whisk together the Dijon, honey, whole grain mustard, vinegar, and cayenne. Set aside.

Step 2: Season and preheat Pat chops dry. Season with salt, pepper, and garlic powder. Rest 10 minutes. Preheat Blackstone to medium-high, add oil.

Step 3: Sear the first side Cook without moving 3–4 minutes until well-browned.

Step 4: Flip and glaze Flip the chops. Brush the top side generously with the honey mustard glaze. Cook 2 minutes. Brush more glaze on, flip one final time for 30 seconds to caramelize the glazed side. Pull at 145°F internal.

Step 5: Rest 5 minutes. The glaze sets as it cools. Serve with any remaining glaze on the side.

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Tips for Any Pork Chop Variation

• Don’t crowd the griddle. Leave at least an inch between chops so the heat stays intense. Crowding drops the surface temp and steams the meat.
• One flip only. Like a steak, pork chops do best with one flip. Constant flipping disrupts crust formation.
• Use a thermometer. There’s almost no other way to hit 145°F consistently without guessing — pork overcooks fast above 150°F.
• Bone-in keeps it juicier. Boneless works but cooks faster. Reduce cook time by 1 minute per side and watch the temp.

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Frequently Asked Questions

How long do you cook pork chops on a Blackstone?

For 1-inch bone-in chops: 3–4 minutes on the first side, 3 minutes on the second — 6–7 minutes total. Always confirm with a thermometer. 145°F internal is the target.

What temperature should the Blackstone be for pork chops?

Medium-high — around 400°F. High enough to sear immediately on contact, controlled enough not to char the exterior before the interior reaches temperature.

Why are my Blackstone pork chops dry?

Almost always one of two reasons: cooked past 145°F, or not rested. Pork dries out fast above 150°F. Use a thermometer and rest 5 minutes without cutting.

Can I use boneless pork chops?

Yes — reduce cook time by about 1 minute per side. Boneless chops are thinner and cook faster. They go from perfect to dry quickly, so watch the temperature closely.

What’s the best cut for Blackstone pork chops?

Bone-in center-cut loin chops, 1–1.25 inches thick. The bone insulates the surrounding meat. Boneless loin chops are the next best option. Avoid thin-cut chops (under ¾ inch) — they overcook before the sear is done.

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