Pork Chop Recipe on Blackstone Grill: Smoky Char with Juicy Centers

My Blackstone grill delivers juicy, smoky pork chops with a perfect char every time. This method combines high heat with precise timing to lock in moisture while creating that coveted crust.

The key is starting with thick-cut chops and seasoning them simply with salt, pepper, and a touch of garlic powder. Preheat the griddle to 400°F and cook the chops undisturbed for 4-5 minutes per side.

What you get is meat with a caramelized exterior giving way to tender, succulent centers. The flat top ensures even cooking and those signature grill marks without flare-ups.

Serve with grilled vegetables or a fresh salad for a complete meal that highlights the pork’s natural flavor.

Ingredients for Pork Chop Recipe on Blackstone Grill

Pantry staples and fresh produce make this dish shine with minimal effort.

The pork chops are the star here. Thick-cut, bone-in chops stay juicier than thin cuts—look for at least 1.5 inches thick. I grab mine from Costco or the local butcher. The bone-in variety adds flavor and helps with even cooking. Don’t skip the Diamond Crystal kosher salt if you can get it (the texture makes a difference).

No bone-in chops? Boneless works too, just reduce cooking time by a minute or two per side. Out of garlic powder? Fresh minced garlic at half the amount does the trick. The veggies are flexible—swap zucchini for eggplant or mushrooms if you prefer. Butter isn’t essential, but a quick baste near the end adds that extra layer of flavor.

Store the chops in the coldest part of your fridge—use within 2-3 days for best quality. Fresh parsley keeps for about 1 week wrapped in damp paper towels. The sliced veggies can be prepped a few hours ahead (just keep them covered and chilled).

Step-by-Step Instructions for Pork Chop on Blackstone Grill

Here’s my method for smoky, juicy chops with minimal fuss and maximum flavor.

Step 1: Season the Pork Chops Generously

Pat the 4 whole Bone-In Pork Chops dry with paper towels—this is non-negotiable for a good sear. In a small bowl, mix the 2 tsp Kosher Salt, 1 tsp Black Pepper, and 1 tsp Garlic Powder.

Rub this seasoning mix all over the chops, pressing it into the meat so it adheres. I like to do this at least 30 minutes before grilling, but even 10 minutes makes a difference. Let them sit at room temperature while you prep the rest.

This dry brine approach ensures the chops stay juicy and develop that perfect crust on the Blackstone. Don’t skip the drying step—wet meat steams instead of searing.

Step 2: Prep Vegetables and Preheat the Grill

Slice the 2 whole Bell Peppers into ½-inch strips and the 2 whole Zucchini lengthwise into ¼-inch thick planks. Cut the 1 whole Red Onion into ½-inch rings. Toss all the veggies with the 2 tbsp Olive Oil and a pinch of salt and pepper.

Crank your Blackstone to medium-high heat (around 400°F). You want it screaming hot—when you flick a drop of water on the surface, it should dance and sizzle violently. Let it heat for at least 10-15 minutes to ensure even cooking.

Step 3: Sear the Chops and Cook the Vegetables

Place the pork chops on the grill, leaving space between them so they don’t steam. Sear for 4-5 minutes per side until they develop a deep golden-brown crust and reach an internal temperature of 145°F.

While the chops cook, add the veggies to the grill in a single layer. Cook for 3-4 minutes per side until they’re tender with char marks. If the chops finish before the veggies, transfer them to a warm plate and tent with foil.

For extra richness, I add the 2 tbsp Butter to the grill during the last 2 minutes of cooking, basting the chops with it as it melts. This step is optional but highly recommended.

Step 4: Rest, Slice, and Serve

Transfer the chops to a cutting board and let them rest for 5-10 minutes. This is critical—it allows the juices to redistribute so they don’t spill out when you cut into them. Tent them loosely with foil to keep them warm.

Slice the chops against the grain for maximum tenderness. Arrange them on a platter with the grilled veggies and sprinkle everything with the 0.25 cup Fresh Parsley.

Serve immediately while everything is hot. The chops should be juicy with a smoky char, and the veggies should have a slight bite with those beautiful grill marks. This is the kind of meal that makes outdoor cooking worth it.

Troubleshooting This Recipe

Uneven Cooking

If your chops cook unevenly, check your Blackstone’s heat zones. The back left corner often runs hotter. I rotate mine 180 degrees halfway through for even browning. Also, ensure your chops are uniform thickness—pound thicker edges lightly if needed. 🌡️

Dry Meat Issues

Overcooking is the usual culprit. Pull chops at 145°F internal temperature—they’ll rise to 150-155°F while resting. Always use a meat thermometer. Thinner chops need less time, so adjust accordingly.

Sticking Problems

Prevent sticking by ensuring your griddle is ripping hot before adding chops. I test with a water drop—it should sizzle and evaporate instantly. Also, pat chops completely dry and oil the griddle lightly with olive oil.

Weak Grill Marks

For those signature marks, resist the urge to move the chops. Let them sear undisturbed for 4-5 minutes per side. Press down lightly with a spatula for better contact. Clean griddle surface between batches for consistent results.

Vegetable Troubles

If veggies burn before cooking through, move them to cooler edges of the griddle. Slice them evenly—½-inch strips for peppers and ¼-inch planks for zucchini work best. Toss with olive oil to protect from direct heat. 💡

Flavor Too Mild

Boost flavor by adding garlic powder directly to the chops before grilling. For extra depth, I sometimes sprinkle smoked paprika—just ½ tsp enhances the char. Don’t forget to season your veggies too.

Frequently Asked Questions