Blackstone Griddle: Breakfast with Boneless Pork Chops

 

Oh, how I am loving cooking breakfast on the Blackstone and dining on the deck!  If you get tired of having bacon or sausage for breakfast (wait, can you get tired of bacon or sausage?), the next time you're grocery shopping search out the thinly sliced boneless pork chops.  Sometimes they're labeled "breakfast chops."

Let's start with the chops and the mini potato triangles. Heat the Blackstone to medium heat.  Lightly spray with non-stick spray.  Season the pork chops lightly with salt and pepper.  Place on the griddle.

These little mini potato triangles are sold frozen.  You can place them directly onto the lightly sprayed griddle directly from the freezer.

When the chops release easily from the griddle, use a metal spatula to flip them over.  They're cut very thin, it only takes minutes for them to cook.  As the potato triangles brown, turn them over as well.  Griddle to your desired level of brown-ness and season with salt.  Now you can turn off the heat to this section of the griddle while you cook the eggs!

I turned on the burner for the opposite end of the griddle to a low heat setting because I don't like what I refer to as "crunchy edge" eggs.  I've also fallen in love with these Blackstone egg rings.  Again, spray the griddle lightly with non-stick spray and give the egg rings a night spritz as well.  Place the egg rings on the griddle and carefully break the eggs into the rings. Salt and pepper the eggs.

When the whites have set, carefully remove the rings.

As you can tell from the above picture, the top of the whites need a little more cook time.  Instead of flipping the eggs for over easy eggs, I got out the steaming dome and, using my squeeze water bottle, squeezed about a tablespoon or so of water.  I immediately covered the eggs with the steaming dome and within about 15-20 seconds, the whites were done.

All that's left to do is pour the coffee and dig in!