Pork Chop Recipe on Blackstone Grill: Iron-Griddle Seared with Garlic Butter

Nothing beats the sizzle of pork chops hitting a screaming-hot Blackstone grill. This method delivers a perfect sear with juicy centers every time, using simple techniques that any home cook can master.

I developed this approach after years of grilling, combining my pitmaster instincts with French training. The key is preheating the griddle properly and using a garlic butter finish that takes these chops to restaurant level.

The result is pork with a caramelized crust and tender interior, enhanced by aromatic garlic and rich butter. The Blackstone’s even heat ensures consistent cooking without flare-ups.

Serve these with your favorite sides for a meal that’s both impressive and approachable. Here’s how to achieve professional results at home.

Ingredients for Pork Chop Recipe on Blackstone Grill

Simple seasonings and a hot griddle transform these pork chops into something extraordinary.

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The pork chops are the star here—bone-in, center-cut rib chops give you the juiciest results. Look for 1 to 1.5-inch thickness at your butcher or grocery store (I like Whole Foods for quality). Avoid pre-brined chops if you want to control the seasoning yourself. The smoked paprika adds that pitmaster touch, but any good paprika works in a pinch.

Out of bone-in chops? Boneless pork loin chops work but cook faster—shave a minute off each side. No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. For the garlic butter, salted butter in a pinch (just skip the extra salt). Fresh herbs are ideal, but dried at half the amount works if that’s what’s in your pantry.

Pre-seasoned chops keep in the fridge for 24 hours before cooking. Leftovers? They reheat surprisingly well—10 minutes in a 350°F oven with a splash of broth. The garlic butter can be made ahead and reheated gently on the griddle before serving.

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

Here’s the method I use to get a perfect sear with juicy, flavorful results every time.

Step 1: Season the Pork Chops Generously

Pat the bone-in pork chops dry with paper towels—this is crucial for achieving a good sear. I can’t stress this enough: moisture is the enemy of crispy, caramelized edges. Season both sides aggressively with the 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp smoked paprika.

Let the seasoned chops sit at room temperature for 15-20 minutes while you preheat the griddle. This allows the salt to penetrate the meat and the chops to cook more evenly. The rub should form a visible crust on the surface of each chop.

Step 2: Preheat the Blackstone and Start Cooking

Turn all burners on your Blackstone to medium-high heat and let it preheat for 10-12 minutes. You want the surface to be screaming hot—test by flicking a drop of water on it; it should sizzle and evaporate instantly. Spread the 2 tbsp olive oil across the griddle surface using a paper towel for an even, thin coating.

Place the chops on the griddle, leaving space between them for easy flipping. Cook undisturbed for 4-5 minutes until a deep, golden-brown crust forms and they release easily from the surface. Resist the urge to move them—this is how you get that beautiful iron-griddle sear.

Step 3: Flip, Baste with Garlic Butter, and Finish

Flip the chops and immediately add the 0.5 cup unsalted butter, minced 6 cloves fresh garlic cloves, 2 tbsp fresh rosemary, and 1 tbsp fresh thyme to the griddle. As the butter melts, tilt the chops slightly and spoon the foaming garlic butter over them repeatedly for 3-4 minutes.

This basting technique infuses the meat with incredible flavor while adding a glossy finish. The garlic should turn golden brown but not burn—if it starts to darken too quickly, move your chops to a cooler spot on the griddle. Cook until the internal temperature reaches 145°F.

Step 4: Rest and Serve with Lemon

Transfer the chops to a cutting board or serving platter and let them rest for 5-10 minutes. This resting period allows the juices to redistribute, ensuring every bite is moist and tender. Tent them loosely with foil to keep warm.

Squeeze the 4 pieces lemon wedges over the chops just before serving for a bright, zesty finish that cuts through the richness of the garlic butter. The aroma of the fresh herbs and citrus will be irresistible. Serve immediately while hot.

Regional Styles of This pork chop recipe on blackstone grill

Southern Style

Down South, we often add a Cajun twist with 1 tbsp Tony Chachere’s in the rub. The spice blend’s heat and complexity complement the pork beautifully. I learned this from a pitmaster friend in Louisiana during one of my coastal rides through the bayou. 🗺️

Midwestern Approach

The Midwest keeps it simple but hearty. They often use thick-cut chops and serve them with a side of applesauce or sautéed apples. The sweetness balances the savory perfectly. I like to add 1 tsp cinnamon to the butter for a warm, cozy touch.

Texas Smokehouse

In Texas, they might add a smoke element by placing a handful of hickory chips on the griddle edges. The smoke infuses the chops subtly without overpowering them. This reminds me of my first whiff of hickory smoke at a family cookout.

Carolina Vinegar

Carolina-style chops often get a vinegar-based mop during cooking. Mix ¼ cup apple cider vinegar with 1 tbsp brown sugar and brush it on after flipping. The tang cuts through the richness and adds a bright note.

French Bistro

My French training shines here with a Dijon mustard finish. After basting with garlic butter, I spread 1 tbsp whole-grain mustard on each chop before serving. It adds sophistication that pairs wonderfully with a crisp Sauvignon Blanc. 💫

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