Pork chops are a fantastic choice for dinner, offering so much flavor and coming together quickly. Whether you need a speedy weeknight meal or something a little special for guests, pork chops are always a good idea.
I love how versatile they are, and today I’m sharing three different ways I like to make them. You’ll find options for your air fryer, stovetop, and even your Blackstone griddle, each with its own delicious style.
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Crispy Air Fryer Pork Chops
This method makes pork chops that are juicy inside and perfectly crispy outside. It’s one of my favorite quick ways to get dinner on the table.
Key Ingredients & Tips for Air Frying Pork Chops
- Bone-in Chops: I find bone-in pork chops stay more moist and juicy in the air fryer. They cook well without drying out.
- Pat Them Dry: Before seasoning, pat your pork chops really dry with paper towels. This helps them get a nice crispy crust.
- Don’t Crowd the Basket: Make sure there’s space between each chop in your air fryer basket. This lets the hot air move around for even cooking.
What You Need for Air Fryer Pork Chops
- 2 bone-in pork chops (about 1 inch thick)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: 20 minutes🍽️ Yields: 2 servings
How to Make Air Fryer Pork Chops
Step 1: Prep the Pork Chops
Preheat your air fryer to 375°F (190°C). Pat the pork chops very dry with paper towels. In a small bowl, mix together the olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub this seasoning mix all over both sides of the pork chops.
Step 2: Air Fry the Chops
Place the seasoned pork chops in a single layer in the preheated air fryer basket. Make sure they are not touching. Cook for 8-10 minutes.
Step 3: Flip and Finish Cooking
Flip the pork chops over and continue to cook for another 5-8 minutes, or until the internal temperature reaches 145°F (63°C) with a meat thermometer. The exact time depends on the thickness of your chops.
📝 Final Note
Always let your pork chops rest for 5 minutes after cooking. This helps the juices redistribute, making them extra tender.
Sweet and Tangy Balsamic Glazed Pork Chops
These pork chops are coated in a rich, sweet, and tangy balsamic glaze. It’s an elegant dish that is actually very easy to make for any night of the week.
Key Ingredients & Tips for Balsamic Glazed Pork Chops
- Quality Balsamic Vinegar: The glaze is the star here, so use a good quality balsamic vinegar. It makes a big difference in the final taste.
- Thick Cut Chops: I like using thicker pork chops (about 1.5 inches) for this recipe. They stand up well to the cooking and stay moist under the glaze.
- Watch the Glaze: The glaze reduces and thickens quickly. Keep an eye on it to prevent it from burning, especially towards the end.
What You Need for Balsamic Glazed Pork Chops
- 4 boneless pork chops (about 1.5 inches thick)
- 1 tablespoon olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make Balsamic Glazed Pork Chops
Step 1: Season and Sear Chops
Season both sides of the pork chops with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 4-5 minutes per side, until browned and cooked through to 145°F (63°C). Remove chops from the skillet and set aside.
Step 2: Make the Balsamic Glaze
Reduce the heat to medium. Add the balsamic vinegar, brown sugar, and minced garlic to the same skillet. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
Step 3: Glaze the Pork Chops
Let the glaze simmer for 5-7 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon. Return the cooked pork chops to the skillet and turn them to coat fully in the glaze. Serve immediately.
📝 Final Note
This glaze is also wonderful on chicken or vegetables. You can store any extra glaze in the fridge for up to a week.
Blackstone Parmesan Crusted Pork Chops
Cooking pork chops on the Blackstone griddle gives them an incredible parmesan crust. These chops are packed with flavor and have a wonderful texture.
Key Ingredients & Tips for Blackstone Pork Chops
- Hot Griddle: Make sure your Blackstone griddle is fully preheated to medium-high. A hot surface helps create a perfect crust.
- Fresh Parmesan: I highly recommend using freshly grated Parmesan cheese for the coating. It melts better and has a better taste than pre-shredded.
- Even Coating: Press the parmesan mixture onto the pork chops firmly to ensure a good, even crust forms when cooked.
What You Need for Blackstone Parmesan Pork Chops
- 3 boneless pork chops (about 1 inch thick)
- 1/2 cup grated Parmesan cheese
- 1/4 cup plain breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for the griddle)
⏱️ Time: 25 minutes🍽️ Yields: 3 servings
How to Make Blackstone Parmesan Crusted Pork Chops
Step 1: Prepare the Coating
In a shallow dish, combine the grated Parmesan cheese, breadcrumbs, garlic powder, Italian seasoning, salt, and black pepper. Mix everything well to ensure it’s evenly distributed.
Step 2: Coat the Pork Chops
Take each pork chop and press it firmly into the Parmesan mixture, coating both sides evenly. Make sure the coating sticks well to the surface of the chops.
Step 3: Cook on the Blackstone
Preheat your Blackstone griddle to medium-high heat. Add the olive oil to the hot griddle. Place the coated pork chops on the griddle and cook for 5-7 minutes per side, until golden brown, crispy, and cooked through to an internal temperature of 145°F (63°C).
📝 Final Note
Serve these Parmesan crusted pork chops right away to enjoy the best crispy texture. They pair well with a simple green salad.
