Blackened Pork Chops on Blackstone (Print Version)
Juicy pork chops cooked on a Blackstone griddle with a homemade blackened seasoning that creates the perfect charred crust.
# Ingredients:
→ Main Ingredients
01 -
4 boneless pork chops
02 -
6 tablespoons butter, divided
→ Blackened Rub
03 -
1 tablespoon smoked paprika
04 -
1 teaspoon onion powder
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon dried oregano
07 -
1/2 teaspoon dried thyme
08 -
1/2 teaspoon ground black pepper
09 -
1/2 teaspoon kosher salt
10 -
1/2 teaspoon cayenne pepper (adjust to taste)
# Steps to Follow:
01 -
Preheat your Blackstone griddle to high heat.
02 -
Mix the smoked paprika, onion powder, garlic powder, dried oregano, dried thyme, ground black pepper, kosher salt, and cayenne pepper in a small bowl. Set aside.
03 -
Pat the pork chops dry with a paper towel. Melt 3 tablespoons of butter in a bowl and use a basting brush to coat both sides of the pork chops. Sprinkle the blackened rub generously on both sides.
04 -
Melt the remaining 3 tablespoons of butter on the preheated Blackstone. Place the pork chops on the cooking surface in the melted butter. Cook for 4-5 minutes until a char develops.
05 -
Flip the pork chops and cook for another 4-5 minutes until the other side develops a char.
06 -
Turn the heat down to medium, slide the pork chops together, and cover them with a dome. Cook until the internal temperature reaches 145°F (63°C), about 5-6 minutes depending on thickness.
07 -
Remove the pork chops from the heat and allow them to rest for a few minutes before serving with your favorite side dishes.
# Additional Notes:
01 -
Pork chops can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Thaw completely before reheating.