Instructions
In a Ziploc bag or large container, add your Balsamic vinegar, Worcestershire sauce, soy sauce, tablespoon oil, paprika, garlic powder and onion powder in the bag. Mix with hands to incorporate.
Now add your pork chops into the bag, and seal the bag up, getting out as much air as you can.
Refrigerate the pork chops for 2-4 hours, or up to 6-8 hours max.
When ready to cook preheat your Blackstone to medium to medium high heat. I like to preheat my grill for about 10 minutes.
Add a splash of oil on the Blackstone, and then lay out your pork chops. Cook for 5-7 minutes per side for thick pork chops. Or for thinner you can cook 2-3 minutes per side.
Cook your pork chops until they reach an internal temperature of 145 degrees F. Remove from Blackstone, and cover with foil lightly and let it sit for 5 minutes. This will lock in juices and keep your pork moist.
Serve and enjoy the pork chops!
