Pork Chops on Blackstone

Pork Chops on Blackstone are so easy to make. A Balsamic vinegar marinade that creates a juicy and flavorful pork chop. Give this Blackstone pork chop recipe a try for dinner this week.

Course Dinner

Cuisine American

Keyword blackstone pork chops, pork chops on blackstone

Prep Time 5

Cook Time 12

Servings

Calories 530kcal

Author Kelsey

Equipment

1 Blackstone Griddle Grill
1 Tongs
1 Gallon Ziploc Bag

Ingredients

3-4 Pork Chops I used bone-in
1/3 cup Worcestershire Sauce
1/4 cup low sodium soy sauce
1/3 cup Balsamic Vinegar
1 tablespoon oil
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

For The Griddle

1-2 tablespoons oil

Instructions

In a Ziploc bag or large container, add your Balsamic vinegar, Worcestershire sauce, soy sauce, tablespoon oil, paprika, garlic powder and onion powder in the bag. Mix with hands to incorporate.
Now add your pork chops into the bag, and seal the bag up, getting out as much air as you can.
Refrigerate the pork chops for 2-4 hours, or up to 6-8 hours max.
When ready to cook preheat your Blackstone to medium to medium high heat. I like to preheat my grill for about 10 minutes.
Add a splash of oil on the Blackstone, and then lay out your pork chops. Cook for 5-7 minutes per side for thick pork chops. Or for thinner you can cook 2-3 minutes per side.
Cook your pork chops until they reach an internal temperature of 145 degrees F. Remove from Blackstone, and cover with foil lightly and let it sit for 5 minutes. This will lock in juices and keep your pork moist.
Serve and enjoy the pork chops!

Video

Notes

Pork - You can use bone-in or boneless. Just adjust the cook time according to how thin or thick the pork is.

Storing Leftovers - The pork will store for 2-3 days in the fridge in an airtight container. Reheat in the microwave, on stovetop or on low heat on Blackstone.

Nutrition