My easy Blackstone Pork Chops recipe features a bright homemade marinade and yields juicy, tender chops — one of my favorite ways to cook this affordable cut.
Blackstone Pork Chops
The highlight of this meal is the homemade marinade. A simple mix of lemon, garlic, thyme, honey and a few pantry staples gives these pork chops bright acidity and savory depth, transforming an everyday cut into something special.
The most important rule when cooking pork chops is to avoid overcooking. If you don’t yet have an instant-read thermometer, it’s worth getting one; it takes the guesswork out of doneness. We use a Thermapen-style instant-read thermometer all the time to check internal temperature.
More Blackstone Recipes available on the blog
Recipe Shopping List
Here’s what you’ll need. For exact amounts, see the ingredient list in the recipe card below.
- Olive oil
- Lemons
- Garlic
- Fresh thyme
- Honey
- Red pepper flakes
- Apple cider vinegar
- Fresh parsley
- Pork chops
- Salt
- Garlic powder
- Black pepper
- Neutral cooking oil for the griddle
How To Make This Recipe (Overview)
This summary helps you see the main steps. Use the full recipe card below when you cook for exact measurements and timing.
- Mix the marinade – Combine marinade ingredients, add the pork chops, and marinate in the refrigerator for about 4 hours.
- Preheat – Heat your Blackstone griddle to medium.
- Prep the chops – Drain the marinade, pat the chops dry, and season with salt, pepper, and garlic powder.
- Cook – Add a thin layer of oil to the hot griddle, sear the chops until browned on the first side.
- Flip – Brown the second side. Use an instant-read thermometer and remove the chops when the center reaches about 135°F.
- Rest & serve – Tent with foil and rest for 10–15 minutes before slicing. Serve with rice, vegetables, or your favorite sides.
Recipe FAQ
Yes. Bone-in chops work just as well as boneless. Choose whichever you prefer or find on sale.
It’s best served right after cooking and resting. If you need to transport it or hold it for 20–30 minutes, keep it covered to retain heat. Pork tends to dry when reheated, so plan to serve promptly for best texture.
Leftover pork chops are great sliced and used in stir-fries, salads, sandwiches, or reheated gently and served with rice and vegetables.
More Pork Chop Ideas
- Smoked Honey-Glazed Pork Chops
- Dijon Pork Chops
- Grilled Pork Chops with Guinness Barbecue Sauce
- Creamy Mushroom Pork Chops
- Brown Sugar Pork Chops
- Grilled Teriyaki Pork Chops
- Grilled Marinated Pork Chops
- Stuffed Pork Chops
- Grilled Rack of Pork
Blackstone Pork Chops
Yield: 8 servings
A bright, herb-forward marinade makes ordinary pork chops extraordinary. The Blackstone griddle gives a great sear and lets you cook a lot at once.
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 4 hours
Total Time: 4 hours 20 minutes
Ingredients
Pork Chop Marinade
- 1 cup water
- ¼ cup olive oil
- ¼ cup fresh squeezed lemon juice
- 1 lemon, thinly sliced
- 3 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 tablespoon honey
- 1 teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped parsley
Pork Chops
- 8 pork chops
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 4 tablespoons neutral oil (for the griddle)
Instructions
- Combine all marinade ingredients in a large resealable bag or flat container. Mix well, add the pork chops, and refrigerate for about 4 hours.
- After marinating, drain the marinade and pat the chops dry with paper towels.
- Preheat your Blackstone griddle to medium heat.
- Mix the salt, garlic powder, and black pepper. Season both sides of the pork chops evenly.
- Brush or spread a thin layer of oil on the griddle surface. You only need a light coating to prevent sticking and promote browning.
- Sear the chops until well browned on the first side, then flip and brown the second side. Remove from heat when the internal temperature reaches about 135°F.
- Tent the chops loosely with foil and let them rest for 10–15 minutes; the internal temperature will rise slightly and juices will redistribute.
- Slice and serve hot with your favorite sides—rice, steamed vegetables, or a simple salad work well.
Nutrition (per serving)
- Calories: 470
- Total Fat: 31 g
- Saturated Fat: 7 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Cholesterol: 132 mg
- Sodium: 750 mg
- Carbohydrates: 5 g
- Fiber: 1 g
- Sugars: 3 g
- Protein: 41 g
Nutrition data is an estimate.
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Pork Loin and Tenderloin Recipes
- Traeger Smoked Pork Loin — a smoky, juicy roast that stretches a budget-friendly cut.
- Smoked Pork Tenderloin — tender, smoky, and seasoned for maximum flavor.
- Smoked Gochujang Pork Tenderloin — Korean-inspired, balanced smoky, spicy, and sweet notes.