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Looking down at two pork chops with BBQ rub, topped with butter and bell peppers, alongside beer-braised onions.

Juicy Pork Chops on the Blackstone

Beer-marinated peppers and onions top BBQ-rubbed bone-in pork chops cooked on a Blackstone griddle in 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

For the Peppers and Onions

  • 3-4 mini sweet bell peppers, sliced
  • 1/2 onion, sliced
  • 6 oz beer
  • Pork BBQ Rub (a few dashes)

For the Pork Chops

  • 4 bone-in pork chops
  • Pork BBQ Rub
  • 2-3 tbsp butter or pork lard

Instructions
 

For the Peppers and Onions

  • Apply BBQ Rub:

    Apply the BBQ rub to both sides of the pork chops. Allow them to rest for a few minutes, or cover and refrigerate.

  • Marinate Peppers and Onions:

    Cut the peppers and onion into slices, then place them in a small bowl. Sprinkle with a few dashes of BBQ rub and pour in the beer. Let the mixture marinate for a few minutes, or cover and refrigerate.

For the Pork Chops

  • Cook Peppers and Onions:

    Preheat the Blackstone Griddle to medium heat and melt about 1 tbsp of butter on the surface. Pour off the beer from the peppers and onions, then add them to the griddle. Cook for a few minutes before adding the pork chops.

  • Grill Pork Chops:

    On the opposite side of the griddle, add additional butter. Place the pork chops on the griddle and cook for roughly 3-4 minutes per side, or until the internal temperature reaches 145°F (65°C).

  • Top with Peppers and Onions:

    Top the pork chops with the cooked peppers and onions, then remove everything from the griddle.

  • Rest Before Serving:

    Let the dish rest for a few minutes prior to serving.
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