Chuletas de cerdo a la Blackstone

Ingredientes

• 1 cup water
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 1 lemon, thinly sliced
• 3 cloves garlic, minced
• 2 sprigs fresh thyme
• 1 tablespoon honey
• 1 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons apple cider vinegar
• 1 tablespoon chopped parsley
• 8 pork chops
• 2 teaspoons salt
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 4 tablespoons oil

Preparación

1. 1

   In a large zip-top bag or shallow dish,...: 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.

2. 2

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

3. 3

   Heat your Blackstone griddle over medium. While it’s...: 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.

4. 4

   Drizzle a thin layer of oil across the...: 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.

5. 5

   Take the chops off the heat, tent with...: 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.

6. 6

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