Step 1

In a large zip-top bag or shallow dish, stir together all the marinade ingredients. Add the pork chops, seal or cover, and refrigerate for 4 hours.

Step 2

After marinating, discard the marinade and pat the pork chops dry using paper towels.

Step 3

Heat your Blackstone griddle over medium. While it’s warming up, mix the salt, garlic powder, and pepper, and season both sides of the chops.

Step 4

Drizzle a thin layer of oil across the griddle surface. Place the pork chops down and sear each side until they reach 135°F internally.

Step 5

Take the chops off the heat, tent with foil, and let them rest for 10–15 minutes. Their internal temp will rise as they sit.

Step 6

Serve hot. They go great with rice, steamed veggies, and sauces like Bachan’s, topped with sesame seeds for crunch.