- 5-7 Thick Cut Pork Chops
- 3-4 Garlic Cloves
- 1/2 Cup of Extra Virgin Olive Oil
- 1/2 Cup of Low Sodium Soy Sauce
- 1/2 Teaspoon of Garlic Powder
- 1/2 Teaspoon of Sea Salt
- 1 Teaspoon of Fresh Cracked Black Pepper
- 1/2 Cup of Curly Parsley
- 1/2 Stick Real Butter
- Extra Virgin Olive Oil for griddle top
I buy a huge pork loin from Samâs Club or BJâs and slice the chops myself. I usually get 4 freezer bags with five to seven 1-Â¼ inch thick chops per bag. Freezing the extra 3 bags of chopâs airtight! Or buy a pack of thick cut chops ready to go or ask your butcher to cut them thick for you!
In a small mixing bowl mix fresh chopped garlic, olive oil, soy sauce, salt and pepper, parsley (reserving some for garnishing), garlic powder. Add the mixture and chops into a freezer bag and close tight, massaging everything to combine. Marinate in fridge 30 min - 6 hours.
Take out pork chops and set on counter for 20-25 minutes, still in freezer bag, to reach room temp.
Turn Blackstone Griddle on medium to medium-high heat. Add a drizzle (about 1-Â½ tbsp) of olive oil and spread 1-Â½ tbsp butter around, mixing with the oil. One at a time, place your chops on the grill (NOT dumping the entire bag of marinade onto the griddle, but making sure the chops have garlic and parsley on them. I like to spoon on extra marinade to spread on top of each chop too). Let cook 4-5 minutes, adding a little cracked black pepper before flipping. Flip and add 1.5 tbsp butter and spread around underneath the chops, let cook 3-4 minutes.
Add a splash (about 2 tbsp) of low sodium soy sauce over and around the chops. Cook 2-4 more minutes, then turn griddle to medium or medium low and flip 1-2 more times until chops are cooked through.
Spread 1 tbsp softened butter (a little more doesnât hurt) across a serving dish (one that can hold some liquid) and place chops on top of butter. Let REST without cutting into them for 10 minutes. Top with chopped parsley. After 10 minutes your dish will be full of dipping juices! Slice chops thin and dip.