Blackstone Pork Chops Recipe (2024)

FAQs

What is the secret to making tender pork 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.

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.

Place meat in a dish and cover with water. Remove meat and stir roughly 4 level Tbs of baking soda into the water. Put meat back in and soak (in refrigerator) overnight. Rinse THOROUGHLY and cook.

Braising takes pan-fried pork chops one delicious step further. Braising is also a forgiving cooking method. Because the chops finish by simmering in liquids, they won't dry out as easily. Just give them a quick high-heat sear in the skillet first.

When it comes to pork, the rich umami flavour of garlic works very well. You can use fresh garlic, garlic flakes or garlic powder, depending on the recipe. A no-nonsense seasoning requires a no-nonsense recipe, so, if you're fancying garlic and pork, try our Mexican Pork With Garlic And Kidney Beans.

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.

For example, if you're making pork chops, you want to liberally cover both sides of each chop. Let the meat sit for a while so the seasoning can sink in. In some cases, 15 minutes is enough, but I recommend letting it sit for 2 hours or even overnight (in the refrigerator) to really let it absorb.

The salt brine also seasons the interior of the meat. It won't taste “salty” — just well-seasoned. You can even add other seasonings, like garlic, peppercorns, fresh herbs, and lemon, to the brine for more flavor. If you fear bland pork chops, definitely give brining a try.

Should pork chops be cooked slow or fast? ›

As with my dad's pork chops, grilling is a high temperature cooking method. While I recommend cooking low and slow, I emphasize the word slow. This will not be a fast cooking process, so try it when you aren't rushed. I put them in the oven, covered on the lowest bake setting, which happens to be 170 degrees.

Before you begin grilling, ensure that your flat top griddle is preheated to medium-high heat. 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).

A medium-high temperature of 375-400 degrees is perfect for grilling pork chops. Is it safe to eat pork chops if they are pink inside? According to the USDA, pork cooked to 145 degrees is safe to eat. At this temperature, the meat may still look a little pink but is safe to eat.

Baking pork chops at 350 degrees F will result in more gently cooked and tender pork chops, but it will take more time. This temperature is ideal for thicker chops (between 1 and 2 inches) as well as pan-seared chops, since the lower, slower baking ensures that the pork cooks all the way through.