The Ultimate Guide to Cooking Pork Chops on a Blackstone Griddle: Tips, Tricks, and Techniques

When it comes to cooking pork chops on a Blackstone griddle, temperature is everything. If the heat is too low, the chops will cook slowly and may become dry and tough. On the other hand, if the heat is too high, the outside will burn before the inside is fully cooked. A medium-high heat of around 400-425°F (200-220°C) is usually the sweet spot for achieving a nice sear and crispy crust.

To achieve this perfect temperature, make sure to preheat your Blackstone griddle for at least 10-15 minutes before cooking. You can test the heat by flicking a few drops of water onto the griddle – if they sizzle and evaporate quickly, the griddle is ready to go.

Cooking time is another crucial factor when it comes to cooking pork chops on a Blackstone griddle. The thickness of the chops will play a big role in determining the cooking time, so it’s essential to keep an eye on them to avoid overcooking. A general rule of thumb is to cook for 5-7 minutes per side, but this can vary depending on the size and thickness of the chops.

One way to ensure the chops are cooked to perfection is to use a meat thermometer. This will give you an accurate reading of the internal temperature, which should be at least 145°F (63°C) for medium-rare and up to 160°F (71°C) for medium-well.

Using oil when cooking pork chops on a Blackstone griddle is essential to prevent sticking and promote even browning. You can use any type of oil with a high smoke point, such as avocado oil or grapeseed oil. Simply brush the oil onto the griddle before cooking, and make sure to coat the chops evenly.

In addition to oil, seasonings play a big role in bringing out the flavor of the pork chops. Popular seasonings include garlic, paprika, and brown sugar, which can be mixed together to create a delicious dry rub. You can also try using different marinades or sauces to add extra flavor to the chops.

While it’s possible to cook frozen pork chops on a Blackstone griddle, it’s recommended to thaw them first to ensure even cooking. Frozen chops can be cooked, but they may take longer to cook through, and the outside may become overcooked before the inside is fully cooked.

If you do need to cook frozen pork chops, make sure to adjust the cooking time accordingly. You can also try thawing the chops in cold water or the microwave before cooking to speed up the process.

Covering the pork chops while cooking can help retain moisture and promote even cooking, but it’s not always necessary. If you’re cooking thin chops, you may not need to cover them at all. However, if you’re cooking thicker chops, covering them can help prevent the outside from becoming too crispy before the inside is fully cooked.

One way to cover the pork chops is to use a lid or a foil tent. This will help trap the heat and moisture, ensuring the chops stay juicy and tender. You can also try using a cast-iron skillet or a Dutch oven to cook the chops, which will help retain the heat and moisture.

When it comes to seasonings and marinades, the possibilities are endless. You can try using different herbs and spices, such as thyme, rosemary, or oregano, to create a unique flavor profile. You can also experiment with different types of oil, such as olive oil or coconut oil, to add extra flavor to the chops.

In addition to seasonings and marinades, you can also try using different types of sauces to add extra flavor to the chops. BBQ sauce, honey mustard, and teriyaki sauce are all popular options that can add a sweet and tangy flavor to the chops.

To determine if pork chops are done cooking, you can use a meat thermometer to check for an internal temperature of at least 145°F (63°C). You can also try using the finger test, which involves pressing the chop gently with your finger. If it feels firm and springy, it’s cooked to medium-rare. If it feels soft and squishy, it’s not cooked enough.

Another way to determine doneness is to look for visual cues. A cooked pork chop will be nicely browned on the outside, with a crispy crust and a juicy interior. You can also try cutting into the chop to check for doneness, but be careful not to overcook it.

Cooking bone-in pork chops on a Blackstone griddle can be a bit more challenging than cooking boneless chops, but it’s still possible to achieve delicious results. The key is to cook the chops slowly and evenly, making sure to rotate them frequently to prevent burning.

One way to cook bone-in pork chops is to use a lower heat and cook them for a longer period of time. This will help prevent the outside from becoming too crispy before the inside is fully cooked. You can also try using a meat thermometer to check for an internal temperature of at least 145°F (63°C).

Reheating leftover pork chops can be a bit tricky, but there are a few ways to do it without drying out the meat. One way is to use a low heat and cook the chops slowly, making sure to add a bit of oil or sauce to keep them moist.

Another way to reheat leftover pork chops is to use a microwave or oven. Simply wrap the chops in a damp paper towel and heat them for 30-60 seconds, or until they’re warmed through. You can also try using a toaster oven or conventional oven to reheat the chops, which will help retain the moisture and flavor.

Cooking pork chops with vegetables on a Blackstone griddle can be a great way to add some extra flavor and nutrition to your meal. Simply chop up your favorite vegetables, such as bell peppers, onions, and mushrooms, and cook them alongside the pork chops.

One way to cook pork chops with vegetables is to use a bit of oil and cook the vegetables first, then add the pork chops and cook until they’re done. You can also try using a marinade or sauce to add extra flavor to the vegetables and pork chops.

Preventing sticking and dryness is essential when cooking pork chops on a Blackstone griddle. One way to do this is to use a bit of oil and make sure the griddle is hot before adding the chops. You can also try using a non-stick cooking spray or a bit of butter to prevent sticking.

To prevent dryness, make sure to cook the chops slowly and evenly, and don’t overcook them. You can also try using a meat thermometer to check for an internal temperature of at least 145°F (63°C), which will help ensure the chops are cooked to perfection.