HOW TO MAKE AMAZING PORK CHOPS ON THE BLACKSTONE GRIDDLE! EASY RECIPE!

Hey, welcome back. I'm Adam. I'm Brett. And we are the Waltwins. But if this is your first time here, welcome. Consider subscribing and hit the notification bell so you don't miss anything that we do together. We love to cook, and we love our new word, shenaniganizing. That's right, we love to shenaniganize and otherwise just generally hang out, have a good time. But today, we are cooking one of our all-time favorites, the pork chop. I can't believe the Waltwins. They're right there. That's one of them. That's the other one. I'm the other one. You know, pork chops are another one that a lot of people think only belong on the grill. These ones I've had outstanding in restaurants that are on the flat top, and I've made them on the Blackstone. In fact, I first perfected my own recipe, I would say, cooking on the electric griddle inside the house. This is no different. Well, it is different. It's a different process on the Blackstone. We've come to love it. I'm showing Brett how I do pork chops on the Blackstone griddle. I love it, and I can't wait to dig into it. For this one, the groceries are super simple. Our pork chops and our usual suspects, which are salt, pepper, garlic powder, onion powder, adobo, and accents. That's right. We will be using this very liberally on both sides. This is one of those that the more that gets in there, the better. Now, I've done this. I've brined my pork chops before, set them overnight, set them for a couple of hours in a brine. And I will tell you, they're outstanding. Yes. But cooking them just like this and using my, I guess it almost becomes a rub. Essentially, what it is, it is a rub. Right. We use it so liberally, it ends up creating just an outstanding flavor. We still get the flavor perfect inside. We're going to try to bring these up to temperature, about 145, 150, and we'll pull them off, let them sit for a minute. They'll be closer to the cooking process. Closer to the cooking process. The juice is flowing through. Right. Pork chops, unlike chicken, can be just a little undercooked. And that's what we're going for, really tender, juicy pork chops right here on the Blackstone. So let's go ahead and get right to it. We're also using our vegetable oil. I've made these with olive oil. I've made them with avocado oil. And I will tell you, it seems to be the one that, this one doesn't matter which oil I use. I don't like to use a lot of oil, just enough to make sure this isn't going to stick to the Blackstone. But otherwise, the pork chops do their thing. And what we decided to do today is go ahead and cook in the middle. So we've got these two burners on. And so the cooking is going to happen right here, center mass, just like always, low and slow. We'll be doing these on medium low. So in my hottest zone, we're pushing 400. The lower is about 330 to 340. All right, so we're going to lay the oil down. And then while we're doing that, Brett is going to go ahead and liberally apply the usual suspects. Usual suspects, now this is a mix that I came up with a few years ago when I was actually doing a pork butt. So Brett's going to lay the first layer of the seasonings. And he's going to just do it very liberally. In fact, I'd add a little more than that, really get it in there healthy. So he's got it. I don't need any seasoning. So we've got our pork chops ready to go. Now, these pork chops, I wish would have been fresh right from the store. However, a few weeks ago, when it looked like the meat was kind of scarce everywhere, pork chops were on sale. We got these. We got this whole pack here for $5. We were pretty happy about that. So these were sitting in the freezer. We thawed them out. And we brought them up to room temperature. So it's lost a little bit of that pink color that we love from our fresh pork chops. But we want to use what we have and show that these can still be equally delicious. So these are now seasoned. These we're going to lay down. Season side down. Are you ready? I'm ready. Wait, did you click on the click check? Oh, click check. Judy, you good? Those work. Yep, these are good. Listen to that beautiful sizzle. The sizzle on my griddle. The crowd goes wild. Then once these are down, we are going to season the other side. Is that correct? That is correct-za. So taking the usual suspects again. All right, so now, yes. Brett is going to lay it down as the seasoning. And again, we're doing it very liberally. Because you can get that seasoning is going to be spectacular. Now typically, when I do pork chops, if I'm inside, I'll leave them for five minutes per side. I'll leave it on five minutes, then I'll flip it. This time, though, because the Blackstone does have its hot zones and it cooks a little bit quicker, we'll be checking after about two or three minutes. We'll just look. If it looks like it's getting some good color, we'll go ahead and give these a flip. And then from that point, it's just rotating until they're done. If you followed our channel, anytime we're using meat just about, we're using what we call the usual suspects. We call this the usual suspects because, well, from the time that Brett introduced this to me, we've used this on every cook. I'm ever calling Brett and saying, hey, what are we using for this? He says, usual suspects plus this. And I know exactly what he's talking about. But Brett, where did that first come from? It's just putting them all together, it came on. I had a pork butt. And I wanted to season it. I didn't know exactly how. I knew I didn't want to do like a smoked pork butt or anything like that. In my kitchen, my oven at the time, for some reason, would only heat on broil, would only go to broil, which is the highest temperature. Mio times have changed, huh? Yes, so I was like, OK, I know this is going to be fast. Let's get a nice rub on it. So I took the usual suspects, added a little bit of butter, melted butter to it, and then rubbed it on the outside on both sides. And then I dusted on some more of the usual suspects, put it in, 30 minutes, pull it out, wait five minutes, flip it, put it in. And that lasted anywhere from about an hour and a half to two hour cook. The most amazing pork. My daughters say I make the best chicken. I happen to think I like it. No, I'm just kidding. It's amazing on everything. It works for our palate, so. It really does. Go ahead and give those a check. Just lift it real quick just to give it a look underneath. OK. What do you think? I think it's good enough to turn, man. It's got a little browning on there. Got that nice little sear around the edges there. Yeah, got a little sear going on. Yeah, we got that too. Perfect. Of course, these ones, I have a feeling these aren't going to be quite as ready because this is your hot zone. OK, that's fine. So that one's not even quite ready yet. And we're going to do each one of these as needed. Yep, absolutely. So we can move those. We can also turn this one up just a little bit more. Check the first front one as well just in case. Yeah, good. OK, good, perfect. OK, so those ones need a little bit of time. So here's what's funny about the usual suspects. Brett was raving about this pork butt that he made all the time. And he finally made it for me. And I remember watching the process. And he used the usual suspects liberally. He put down a lot of salt, a lot of pepper, a lot of garlic powder, a lot of onion powder, the accent, the adobo. And I thought, there's no way. This is going to be so salty and so nasty. There's no way it's going to be any good. I still remember the first time Tate was tearing off a piece of the pork, which was super tender, and just seeing the juice that was still in there. And then it was so succulent. It was outstanding. So I've never questioned that. I've also learned something that Brett used to say, just trust the process. Trust the process. And I have learned to trust the process. Good, good, good. Looking nice. What do you think so far? Oh, well, first of all, the smell is amazing. Right? Isn't that outstanding? Absolutely amazing. That's right. And it's funny, of all the times Adam has bragged about these pork chops, I've never made them at home myself. And there's no rhyme or reason. I just always work it on other things. But after the smell and seeing how easy this is, this will be a regular staple at my house for sure. Those are looking fine. So those are definitely cooking quicker. And we can always move them too. That's the best part about it. So this is definitely the hottest zone right here. All right. So you know, Brett just brought up the point too. With pork, it does cook on both sides. So we are going to cover it. A lot of times, I'll close the hood. But we're going to try to get these cooking just a little quicker. Now what we're going to do here is when we pull this, I'm going to flip the ones that you can see are cooking the fastest. I'm going to wait a minute and then have Adam actually check the temperature. So here's what we're going to do. All right. OK. Woo-hoo. Check these guys. Going to check the temp, see where we're at already on these two delightful beasts. So we're about 110. It's coming down a little bit, 105. That one is about one. Same thing coming down, 105. So those are about 105. So those need a little bit longer. So we'll toss those back in to, yeah, the kind of the cooler zone. And we'll drop the hood onto it, or drop the dome. Drop the dome. And let those cook just a little bit longer. We're excited about this. We've got all these pork chops. The family's going to be digging into these later, and I can't wait. One thing, if you've noticed, a lot of times when we prepare these dishes, we're just showing you the main cooks. Rather than showing side dishes and everything that we're doing, we just, these are more like a how-to, so you know how to prep this meat. Anytime I do these pork chops, sometimes I'll throw French fries down in the air fryer baskets. Also a family favorite are homemade mashed potatoes, which I love homemade mashed potatoes. Someday we'll do them on the Blackstone. That'll be interesting. We can do it on the pot. We can put a pot under that. We're not going to. But that's probably what's going to happen tonight. Later on, I'll go in and make some homemade mashed potatoes from scratch. And we'll have some pork chops and mashed potatoes. Also, homemade mac and cheese, which is coming to this channel soon. Absolutely. So good. So what's your go-to side dish when you eat pork chops? Comment below. I would love some ideas. See what else you like to do. We're a little mom would put our side with applesauce. Applesauce, listen. Applesauce goes so well with pork chops. It does. All right. We want to go ahead and see where we're at on these before you flip them. So you can see 120, 116. Which were the original ones? These ones? OK, so see where we're at. So now we're up to about 125. And again, we're trying to bring those up to about 145. So these are going to need another 5, 10 minutes. That's perfect. That's at 120. So that's definitely cooking better. This one I could see. There you go. Look at that 120. OK, good. So these are cruising, moving right along. Oh my, look at the seasoning. Dude, 125. Yeah, dude, that's what I'm saying. I love that seasoning. Just kind of create a little char on the outside. Sometimes I will also set these on their side for just a few minutes. Actually for about a minute each. 30 seconds to a minute when I want to sear the sides. But we've got a lower temperature. So I don't want to take away from the overall cook. So we're not going to do that for this one. All right, two more minutes. Now, the purpose for constantly rotating is we want to make sure we're not burning either side. And by lifting it up, we get it. And each time it gets a little bit darker. And that's to be expected. These are just about perfect. These are cooking just great. Brett using it, taking advantage of the zones there, really making sure and flipping those around. Oh, that smell. Every once in a while, the breeze comes this way. I get that. That's what's nice about standing above the grill doing it. I'm getting that smell constantly. Smell-o-vision. OK, cover them up. This is my favorite smell-o-vision show. All right, so we're going to cover those up. Two more minutes. We'll give them one more temperature check. Well, probably one or two. So probably another four minutes, four to eight minutes. Four to eight. These are, I mean, with the fact that they were already 48 minutes. I mean, it's low and slow trust in process. Four to eight minutes. The reason why is because the last time Adam checked, the temperatures, they were already in the 120s. It's going to be continued to cook. And we're going to pull them off and let them sit off the heat for five full minutes to let the juices continue to settle. Do finish the cooking process as well. It's really going to tenderize the inside and make it really good. It's going to be amazing. Amazing. Give it a go, or? Yeah. Chick-a-caw. All right. Look at those. Would you look at that? I love that. That's outstanding, brother. I am temping those out. Look at that. That's the juices starting to pull up, which means the juices be on the move. That is really good. So those are at 143, 145. All right. That is 145. Ha ha. All right. These things are insanely juicy. This thing is ready to go. These are the Farberware Edge Keeper knives. These cut through anything like butter. We absolutely love them. Going to give this this nice, nice soft cut. I can't wait to cut into this, buddy. I'm going to get a big, nice cut right through butter. Look at the juice in that. Let me move this. Look at the juice. Do you see this juice? Oh, my God. Look at the juice just come pouring out of that. Look at that. That juice is just coming through like crazy. That is exactly how we wanted it. Didn't quite get the layer of pink, but they were perfect. Look at that. I can't wait to dig into that. Oh, my stars, bro. Well, there it is. There it is. Goodness. These pork chops. I know I laugh every time we make a good cut, but this is another good one. I love cooking these pork chops. Now, this would be awesome to be able to go to the butcher and get a perfect cut of pork right as we could. But again, for a little bit there, we weren't sure we were going to be able to get. I saw this pack of pork chops, went for it. Five bones. Yeah, saved it for a rainy day. Well, it ain't raining here in Central Florida today. At least right this minute. Wait five minutes. But right now, this is spectacular. These were off of the grill for a little more than five minutes now, any longer, and I'm not going to be able to handle this. This is just dripping off the plate here. My goodness, this is amazing. I don't want to talk anymore. But Brett, like we say, it can look amazing, which these look spectacular. It can smell amazing. Oh, my goodness, the whole entire cook. If it doesn't taste amazing, this was all for naught. Cheers. I'll eat to that, my brother. OK, let those seasonings get all the way through there. This is just dripping off the plate, man. Oh, my gosh. That thick, thick cut of pork chop. This is the type of thing I'd say I would go to a restaurant just for this right now. Right, right. Absolutely amazing. Oh, one thing I want to show you. The juice. Don't know if you can see this without me dipping it. Right in there, that puddle of juice. Hold on. This becomes, yes, this becomes my family's favorite part because what they'll do, my kids, they love these plates because they form a little bowl type area and it just becomes like an au jus, like a pork au jus. I want to drink that. So good. It gives it so much flavor. I've used that for my gravy. Like I said, these will be with mashed potatoes. It would also be good to cook up some jasmine rice. Oh, heck yeah. Absolutely. It is so good. But the usual suspects works perfectly on this. Brett used it liberally. Were you worried you were using too much? No, I already know. This season, absolutely. Yeah. Right. But this pork chop. So here I am a few bites in and it is still juicy all the way to the center. So I was going to try to show you how juicy this is. But it's just, you know, trust the fact it's very juicy. I've made dry pork chops before. Not a hit, not a fan of them. These are perfectly juicy. They're still super hot. The family's going to love these later. We're going to wrap these, make sure these are good to go. But speaking of going, Brett, I want to get the family fed and get myself fed. I got some mashed potatoes to make up with these. But man, other than coming to cook these outstanding pork chops and listening to the soft-sitting sounds of Florida with the cicadas. Why else did we come to do this? Because all we do is twin, no matter what. And with that, we bid you adieu. And adjoach. Forget to like and subscribe. And griddle on!