In a medium bowl, whisk together coconut aminos, avocado oil, honey, and Dijon mustard until well combined. Then, add minced garlic, salt, black pepper, and smoked paprika to the mixture, stirring until all the ingredients are fully incorporated.

Pat the pork chops dry with paper towels. Place them in a shallow dish or resealable plastic bag, then pour the marinade over the meat, ensuring each chop is covered. Seal and refrigerate for 1-2 hours.

Remove the pork chops from the refrigerator about 15 minutes before cooking. Preheat your Blackstone griddle to a medium-high heat.

Take the marinated pork chops out and shake off any excess marinade.

Sear the pork chops on the hot griddle for 2-4 minutes on one side, then flip and continue cooking for another 2-4 minutes until the internal temperature reaches 145°F.

Transfer the pork chops to a plate and let them rest for 3-5 minutes before serving.