Blackstone Blackened Pork Chops (Print Version)

# Ingredients:

→ Main

01 - 4 boneless pork chops
02 - 6 Tablespoons butter, divided

→ Blackened Rub

03 - 1 Tablespoon smoked paprika
04 - 1 teaspoon onion powder
05 - 1 teaspoon garlic powder
06 - ½ teaspoon dried oregano
07 - ½ teaspoon dried thyme
08 - ½ teaspoon ground black pepper
09 - ½ teaspoon Kosher salt
10 - ½ teaspoon cayenne pepper (adjustable to taste)

# Instructions:

01 - Preheat Blackstone griddle to high heat.
02 - In a small bowl, combine all blackened rub ingredients and set aside.
03 - Place pork chops on a cutting board and thoroughly pat them dry with paper towels.
04 - Melt 3 tablespoons of butter in a bowl. Using a basting brush, coat both sides of each pork chop with melted butter, then generously apply the blackened rub to all surfaces.
05 - Once griddle is fully preheated, melt the remaining 3 tablespoons of butter on the cooking surface and place the seasoned pork chops directly in the melted butter.
06 - Cook until a good char develops on the first side, approximately 4-5 minutes.
07 - Flip the pork chops and cook the second side for another 4-5 minutes until similarly charred.
08 - Reduce heat to medium, gather the pork chops together on the cooking surface, and cover with a dome lid. Continue cooking until internal temperature reaches 145°F (63°C), approximately 5-6 minutes depending on thickness.
09 - Remove pork chops from griddle, allow to rest for a few minutes, then serve with your preferred side dishes.

# Notes:

01 - The intensity of heat can be adjusted by varying the amount of cayenne pepper in the blackened rub.
02 - Using a meat thermometer ensures perfectly cooked pork without drying it out.
03 - Allowing the meat to rest after cooking helps retain juices for maximum flavor and tenderness.