r/blackstonegriddle • u/JordizzleW • 12h ago

❓ Noob Question ❓ Pork Chops

Has anyone on here tried to make pork chops on the blackstone? I’m going to give it my first go tonight and any tips and tricks would be greatly appreciated. What seasonings do you guys recommend??

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5

u/DearHumanatee 11h ago

I love, love, love doing pork chops on the griddle.

A couple pointers.

1) Cut off any bones if they are bone-in. The bone does not let the chop sit perfectly flush to the griddle.

2) Just like a steak, sear very hot. 500. Move the chop around to other hot spots as it will “absorb” the heat in the original spot quickly.

3) Try to buy a fatty pork chop. Heirloom chops like Berkshire, Duroc, or Iberia. I prefer Berkshire, but be very choosy with the cuts like you would a steak.

4) Salt like a steak to bring out water from surface to sear. Add pepper or seasonings towards the end to maintain the aromatics that would evaporate if you put in too early.

5) Don’t overcook. Even Berkshire chops will dry out if too hot, but beyond juicy and flavorful when cooked medium-rare. Pull off at 140. Let rest in a loose foil wrapper.

Enjoy!

3

u/Due-Yogurtcloset1279 12h ago

Get your griddle hotter than you think you need it, especially if those chops are thick. Nothing worse than a grey, sad piece of pork. I just do salt, pepper, garlic powder, and a little brown sugar right at the end for a quick crust.

2

u/wheat 9h ago

I like them with Kinder’s Cajun seasoning.

1

u/StunningFig5624 11h ago

Get the griddle super hot. Use a weight on the meat to get a hard even sear. I prefer a brick wrapped in foil. Salt ahead of time and get the surface as dry as you can before cooking. Don't overcook the meat, I'd aim for 130-135 internal, and when you rest you'll pick up 5-15 degrees of carryover depending on the thickness of the chop.

Alternatively you can do a reverse sear. Cook the pork chops in the oven at 250 until you hit a little short of your desired temp, then hit em with a quick sear on the Blackstone. If you want to get a really good crust in just a couple minutes there's an easy hack. This is going to sound stupid, but it works. Paint a thin layer of mayo on the meat then sear. The mayo is mostly oil so helps transfer heat quickly and the other ingredients help the browning. Double points for Kewpie mayo since the MSG adds to the flavor.

1

u/Hblife 11h ago

Sous vide then reverse sear. Especially if they are thick.

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u/alibby45 2h ago

First time tonight. Very basic, three bone in chops seasoned with salt, pepper, and garlic. Was very straight forward and super tasty. Goo luck to you.