The history of pork chops can be traced back to the domestication of pigs in Europe and Asia. The first domestication of pigs is believed to have taken place in China around 10,000 BC.
A pork chop is a loin cut taken perpendicular to the pig’s spine and is often a rib or portion of a vertebra. Pork chops are less processed and have a higher proportion of lean meat than other cuts. Pork chops are generally served as an individual portion and can be complemented with applesauce, vegetables, and other side dishes.
Want to learn more about the Blackstone grill? We wrote a fantastic blog that explains the griddle in detail.
Blackstone Grill Pork Chops
What makes pork chops so popular is their versatility. They can be cooked on a griddle and seasoned in a variety of ways, making them a perfect fit for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a show-stopping dish for a special occasion, pork chops have got you covered.
Ingredients
- 2 - 4 Pork Chops on the bone or boneless
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Smoked Paprika Optional
- 1 tsp Ground Chilli Optional
Instructions
- Preheat your grill
- Rub the pork chops with olive oil and season them with salt, black pepper, paprika and chilli.
- After the grill has heated, place the pork chops on it and cook for about 4 minutes per side, or until cooked through.
- Use a meat thermometer check reached at least 145°F
- Plate up and serve
Notes
What are the best Pork Chops for Blackstone Griddle
SPARE RIB CHOPS The most flavorful and delicate chops. This part of the pig's flesh is made up of a lot of tiny, softer muscles interspersed with very thin sheets of succulent fat and connective tissue, which means they self-baste. Instead of drying out, they will stay juicy and soft. LOIN CHOPS Pork chops are generally long and thin but have a classic shape. They're somewhat dry if overcooked, but they do have some flavor to them. They come with and without the bone, but those with the bone tend to stay moist throughout cooking. Medallions may be cut from the eye of the loin. CHUMP END STEAKS A small incision is easy to make, has a lot of distinct tastes, and doesn't require much cooking. To keep the meat juicy during cooking, ask your butcher to leave a thin layer of fat around the "eye" of the steak. TENDERLOIN (FILLET) The pig's loin is a very lean cut that may be sliced into tiny, chunky pieces known as noisettes or cut into short chunks and ‘butterflied' (slit open lengthways) before being smashed flat. LEG A leg steak can be cut from any part of the leg, but it's most often taken from the fillet. They're extremely lean, so you'll need to cook them carefully to avoid drying them out.Nutrition
Serving: 1gCalories: 168kcalProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 45mgSodium: 614mgPotassium: 268mgFiber: 1gSugar: 1gVitamin A: 250IUVitamin C: 1mgCalcium: 8mgIron: 1mg
