How Long to Cook Pork Chops on a Blackstone Griddle: Complete Guide

Pork chops are one of the most popular meats to cook on a Blackstone griddle because the flat-top surface delivers a perfect sear, even heat distribution, and rich, delicious flavor. Whether you’re using boneless chops, bone-in cuts, thick-cut, or thin-sliced, your Blackstone can handle them all with ease if you know the correct timing and temperature.

Cooking pork chops on a Blackstone griddle isn’t complicated, but the cooking time depends heavily on chop thickness, the cut of meat, and griddle heat. This guide breaks down everything you need to know, including exact cook times, temperatures, techniques, and tips for achieving juicy, flavorful pork chops every time.

Factors That Affect Pork Chop Cooking Time

Before looking at exact cook times, it’s important to understand what variables affect how long pork chops take to cook.

1. Pork Chop Thickness

Thickness is the number one factor determining cooking time.

• ½-inch pork chops: Cook quickly and can dry out fast
• 1-inch pork chops: Best balance of tenderness and speed
• 1.5–2-inch chops: Require a sear + finish method

Thicker chops need lower heat after searing so the inside cooks without burning the exterior.

2. Boneless vs Bone-In Pork Chops

Both cuts can be cooked beautifully on a Blackstone, but they cook differently.

• Boneless Pork Chops:
  • Cook faster
  • More uniform cooking
  • Easier to overcook due to lack of bone
• Bone-In Pork Chops:
  • Cook slightly slower
  • More flavorful
  • Bone helps retain moisture

Bone-in typically needs 1–2 extra minutes per side depending on size.

3. Blackstone Temperature

Your temperature settings matter significantly. Even heat is one of the biggest advantages of the Blackstone griddle.

Ideal temperature:
👉 375°F–400°F (Medium to Medium-High Heat)

This temperature:

• Provides a strong sear
• Prevents burning
• Keeps chops juicy
• Allows proper caramelization

Avoid extremely high heat unless you’re only searing briefly.

4. Starting Temperature of the Meat

Bringing pork chops to room temperature before cooking helps them cook more evenly.

• Cold chops: cook unevenly and take longer
• Room-temp chops: cook more quickly and evenly

Letting chops sit out for 20–30 minutes before cooking improves results.

5. Type of Pork Chop

Different cuts cook slightly differently:

• Center-cut: lean and consistent
• Loin chop: similar to pork loin; easy to overcook
• Rib chop: fattier and more flavorful

Fattier chops often stay juicier, even with longer cook times.

How Long to Cook Pork Chops on a Blackstone Griddle

Below are specific timing guidelines based on thickness and type. Note: these times assume the griddle is properly preheated to 375°F–400°F.

1. ½-Inch Pork Chops

These are thin pork chops that cook fast.

Cook time:

• 3–4 minutes per side

Method:

• Sear on medium-high
• Flip once
• Avoid pressing down (this causes dryness)

Thin pork chops can dry out easily, so watch closely.

2. 1-Inch Pork Chops

This is the most common thickness for juicy, flavorful pork chops.

Cook time:

• 5–6 minutes per side
• Total: 10–12 minutes

Method:

1. Sear 4 minutes on the first side
2. Flip and cook another 4 minutes
3. Move to a medium heat zone if needed
4. Finish until internal temperature reaches 145°F

These chops benefit from a combination of searing and controlled finishing.

3. Thick-Cut Pork Chops (1.5–2 Inches)

Thick chops require both a sear and a finishing period.

Cook time:

• 12–15 minutes total
• Sear 3–4 minutes per side
• Finish under dome or in a cooler zone

Method:

1. Sear both sides on high for deep browning
2. Move to medium heat
3. Cover with a griddle dome to trap heat
4. Cook until internal temperature reaches 145°F

A dome is especially useful for thick-chops since it helps cook the inside evenly.

Internal Temperature Guide

Pork is often overcooked, but modern guidelines ensure tender, juicy meat.

👉 USDA Recommended: 145°F + 3-minute rest
👉 Safe to eat while still slightly pink

Use an instant-read thermometer to avoid guessing.

Insert the thermometer into the thickest portion of the chop without touching the bone.

Step-by-Step Instructions for Cooking Pork Chops on a Blackstone

Follow these steps for perfect pork chops every time.

1. Preheat the Griddle

Set the griddle to medium to medium-high.

• Target temperature: 375–400°F
• Wait 8–10 minutes for full preheat
• Hot griddle = better sear

2. Prep the Pork Chops

Proper preparation enhances flavor and cooking consistency.

Steps:

1. Pat pork chops completely dry
2. Season both sides generously
3. Use a marinade or dry rub if desired

Popular seasonings include:

• Salt
• Pepper
• Garlic powder
• Onion powder
• Paprika
• Cajun seasoning
• BBQ seasoning

You can also brine pork chops in saltwater for extra moisture.

3. Add Oil or Butter to the Griddle

Use oils with high smoke points such as:

• Avocado oil
• Canola oil
• Vegetable oil

Butter may be added during cooking for flavor but burns easily alone.

Using a combo of oil + butter gives:

• Better browning
• Rich flavor
• Reduced burning

4. Sear the Pork Chops

Place chops on the hottest part of the Blackstone.

Tips for a great sear:

• Don’t move the chops for the first 3–4 minutes
• Press down lightly for full contact
• Ensure good spacing between chops

The initial sear locks in juices and develops flavor.

5. Flip and Continue Cooking

After the first side is seared:

• Flip chops using tongs
• Cook the same amount of time on the second side
• Move to cooler zones for thick chops

This ensures the pork cooks evenly without burning the outside.

6. Check Internal Temperature

The only way to ensure perfect pork chops is by using a thermometer.

Target temp:

• 145°F for medium, juicy pork chops
• 150–155°F if you prefer well-done

Avoid cutting into the chop to check doneness it releases juices.

7. Let Pork Chops Rest

Rest for 3–5 minutes to allow moisture redistribution inside the meat.

Resting improves:

• Tenderness
• Juiciness
• Flavor absorption

Cover loosely with foil if desired.

Tips for Perfect Blackstone Pork Chops

These simple tips will help elevate your pork chops to restaurant quality.

1. Avoid Overcooking

Pork is lean and can dry out quickly, especially if thin.

• Use a thermometer
• Remove from heat at 145°F
• Let rest before slicing

Overcooking is the #1 cause of dry pork.

2. Use a Meat Thermometer

This tool removes all the guesswork. Insert into the thickest part of the chop, avoiding bones.

Instant-read thermometers work best.

3. Try the Sear & Finish Method

This two-zone method ensures great texture:

• Sear first for flavor
• Move to medium zone to finish cooking internally

It’s the best way to cook thick pork chops evenly.

4. Add Butter Baste for Flavor

During the last few minutes, add:

• Butter
• Minced garlic
• Fresh herbs (thyme, rosemary)

Use a spatula to spoon melted butter over the chops.

This increases flavor and helps with browning.

5. Use a Griddle Dome

A dome helps:

• Melt fat
• Trap heat
• Cook thick pork chops evenly
• Reduce cooking time

Highly recommended for chops thicker than 1 inch.

Best Seasonings & Marinades for Blackstone Pork Chops

Flavor matters as much as technique. Try these options:

1. Simple BBQ Rub

• Brown sugar
• Paprika
• Garlic
• Pepper
• Salt

2. Honey Garlic Marinade

• Honey
• Soy sauce
• Garlic
• Olive oil

3. Lemon Pepper Seasoning

Bright and zesty, great for lean chops.

4. Cajun Style

Adds a kick and deep flavor.

5. Apple Cider Brine

Brining improves moisture retention in lean cuts.

Side Dishes That Go Perfectly with Blackstone Pork Chops

Pair your pork chops with these delicious sides:

• Blackstone fried potatoes
• Grilled asparagus
• Charred corn
• Garlic rice
• Fried cabbage
• Blackstone smash potatoes
• Fresh salad
• Mac and cheese

These sides complement the flavors beautifully.

Frequently Asked Questions (FAQs)

1. How do I keep pork chops from drying out on a Blackstone?

• Don’t overcook
• Use a thermometer
• Add butter during the final minutes
• Rest meat after cooking

2. Is it better to cook pork chops on high or medium heat?

Medium or medium-high is ideal to prevent burning while still getting a strong sear.

3. Should I brine pork chops before cooking?

Brining improves tenderness and moisture retention, especially for lean loin chops.

4. Can I cook frozen pork chops on a Blackstone?

It’s possible but not recommended. Frozen chops:

• Cook unevenly
• Take longer
• Don’t sear well

Thaw completely for best results.

5. Should I cover pork chops while cooking?

Covering with a dome helps cook thick chops more evenly and reduces cooking time.

Final Words

Cooking pork chops on a Blackstone griddle is easy, fast, and incredibly rewarding when you understand the correct techniques and timing. Whether you’re using thin-cut, thick-cut, boneless, or bone-in pork chops, the key to success lies in controlling heat, searing properly, and using a meat thermometer.

Pork chops generally take 3–6 minutes per side depending on thickness, with thick chops requiring a sear-and-finish method under a dome. Keeping the griddle at 375–400°F ensures the perfect combination of caramelized crust and juicy interior.

With the right seasoning and attention to doneness, your Blackstone pork chops will turn out flavorful, tender, and delicious every time.