Blackstone Pork Chops Recipe (2024)

FAQs

What do you soak pork chops in before grilling? ›

A simple brine was all it took. For about two large pork chops (you can use bone-in or boneless), this is how it's done. You'll mix about 2 cups of water with ¼ cup of kosher salt and ¼ cup of granulated sugar until everything is dissolved.

This method for making perfect pork chops is simple—first, the chops are seared in a very hot pan for about 3 minutes, then they're flipped and cooked the rest of the way in the oven. Preparing them this way ensures that they're cooked through but not overcooked. No one wants tough, dry chops.

I use both! At the same time! The butter helps achieve that golden brown color and adds more flavor, but you need the oil, too, because it has a higher smoke point and keeps the butter from burning. How long do you cook pork chops in a frying pan?

Q: Can I cut food directly on the griddle? A: Yes, but please keep in mind that it can damage seasoning if you do it enough. It can also dull your knives quickly. We recommend chopping food with our spatulas, which have beveled edges and won't damage the seasoning of your griddle.

Season Your Meat

One thing to keep in mind when seasoning is your timing: the larger the piece of meat, the earlier you should salt it. For small pork chops, salting 30 minutes to two hours before cooking will be enough. For a big pork shoulder, salt well and let it rest overnight on a wire rack in the refrigerator.

Acid from the balsamic vinegar tenderizes the pork. Salt from the soy sauce flavors the pork. Sweetness from the honey balances out the acid and salt. Worcestershire sauce adds a wonderful layer of unami flavor.

Some consumers may wash or rinse their raw meat or poultry because it's a habit or because a family member they trust has always washed their meat. USDA research found that washing or rinsing meat or poultry increases the risk for cross-contamination in the kitchen, which can cause foodborne illness.

While there are a number of ways to cook pork chops for dinner, baking is arguably the easiest path to perfection. The hands-off cooking method cooks pork chops gently and evenly without the need for extra fat, resulting in juicy, healthier pork chops that pair well with practically any side dish.

Bake your pork chops at 425 degrees for 10 minutes. If you want to add an extra step, sear your pork chops in a pan first and transfer to a baking sheet to cook for about 6-8 more minutes or until the internal temperature reaches 145 degrees.

How do you tenderize pork chops on the grill? ›

Mix olive oil, soy sauce and steak seasoning together in a small bowl. Add the pork chops to a large ziploc bag or flat dish and pour the marinade ingredients over the top. Refrigerate and marinade for at least 3 hours and up to 24 hours.

Frying in olive oil is delicious. We love the way it crisps up the bottom of a fried egg, and we'll sear a pork chop in olive oil at just about any chance we get. Olive oil doesn't overwhelm whatever you're cooking with an olive-y taste, but it does lend a subtle hit of flavor that neutral oil doesn't.

For chops over 1″ thick: I recommend searing them for 5-6 minutes/side and then finishing them in the oven. Try 350F, and check the internal temperature after 10-15 minutes.

Preheating the Flat Top Griddle

This will create the perfect sear on the outside of the pork chops while locking in the natural juices. The ideal temperature for griddling pork chops is around 400°F (200°C).

Preheat the oven to 375 degrees F (190 degrees C). Sprinkle pork chops on all sides with thyme, salt, and pepper. Place on a baking sheet. Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of a pork chop reads 145 degrees F (63 degrees C), about 20 minutes.