Italian style Pork Chops? on the Blackstone Griddle

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive while still providing good melt.

Preheat the Blackstone griddle on low.

Prepare an egg wash, flour, and Italian bread crumbs for the pork chops.

Dredge each pork chop in flour, shaking off excess flour.

Dip the floured pork chops in the egg wash.

Coat the pork chops with a light layer of Italian bread crumbs.

Add a good amount of olive oil to the center of the griddle for shallow frying.

Place the breaded pork chops on the griddle and cook, adding more oil as needed.

Flip the pork chops a couple of times while cooking, until they are cooked through and have a nice crust, about 5 minutes total.

Slide the cooked pork chops to the side of the griddle.

In a fajita pan, lay the pork chops neatly.

Spread Rao's tomato basil sauce over the pork chops, using as much as desired.

Sprinkle Blackstone two-toe Italiano seasoning over the sauce.

Add fresh mozzarella cheese on top of the pork chops, breaking it into smaller pieces if desired.

Toast garlic bread on the griddle while the cheese melts.

Cover the fajita pan to help the cheese melt, adding a little water to create steam.

Check the garlic bread to ensure it doesn't burn, toasting until perfect.

Once the cheese is melted, remove the fajita pan from the griddle carefully.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens