Grilled boneless pork chops browned over high heat on the grill. This easy BBQ recipe, made with a simple dry seasoning, makes the perfect weeknight dinner and cooks up in under 30 minutes.
The pork chops were practically cooked on the grill. This delicious cut of meat is tender and has a flavor that rivals bacon. This Grilled Boneless Pork Chops recipe is the perfect way to enjoy this unique cut of meat, whether you like your meat medium or with a little pink in the middle.
Pork chops are an American staple, but many people dislike the dish because of a history of being burned by dry, tough chops. But if you prepare your pork chops the right way and grill them to perfection, they’ll quickly become one of the meals in your house.
From shopping for the best pork chops to how to prepare meat properly, here’s how to grill the best boneless pork chops every time.
What are pork chops?
Pork chops are the pork equivalent of beef steaks and come from the same part of the animal: the pork loin. The pork loin goes from the hip to the shoulder. Pork chops can be divided into shoulder chops, rib chops, sirloin chops and sirloin chops.
Why boneless? Without the bone, pork chops have a lot less fat. Not only does this make them healthier, but it also makes them a lot easier to cut and prepare, and cook a lot faster. With the bone in, smoked pork chops make better use of the rich fat content through lower and slower cooking.
What should you look out for when buying pork chops?
Choosing a quality boneless pork chop is essential. A quality cut of meat will dramatically improve the taste of the finished dish. When buying a boneless pork chop, look for an even color. Avoid pork chops that have a darker section that IS separated by a piece of fat.
If possible, make friends with your local butcher! There is nothing wrong with a store-bought chop. But if you can work with a butcher and know where your pork chops are coming from, you’ll always end up with a fresher, better cut of meat.
How to prepare boneless pork chops for grilling
While it can be argued that bone-in pork chops have more flavor, that may not be true depending on the preparation. Boneless pork chops are often better for grilling because they can be prepared quickly and you don’t risk burning a bone.
Unfortunately, it’s also very easy to dry out a grilled boneless pork chop. That’s why the right preparation of your chops is crucial.
Since the boneless pork chops are already trimmed, you don’t have to worry about slicing the pork chops or skimming off the fat. More fat means more flavor!
A great way to add flavor and moisture to your boneless pork chops is to marinate or soak them in brine. A good marinade makes the meat more tender and tastier.
One of the simplest marinades you can try uses just a few ingredients.
- I am willow
- Brown sugar
- Mustard
- Garlic
- Black pepper
- English sauce
Combine the ingredients to your desired flavor and adjust whether you want your pork chops a little sweeter or a little saltier. You can also add red pepper flakes or a touch of cayenne pepper for a special touch.
Mix the ingredients for the marinade well with a whisk, then add the boneless pork chops to the marinade. Massage the marinade into the pork chops so it contacts all sides of the pork chops before covering and refrigerating for at least 30 minutes and up to four hours.
For this recipe we use our Grilled Pork Chop Seasoning. While you can use store-bought dressing, our Dressing Spice Blend offers a sweet yet subtle flavor that pairs perfectly with pork.
How to prevent pork chops from drying out on the grill
There’s nothing worse than a dry, chewy pork chop. Using a marinade goes a long way in helping your pork chops stay moist and tasty, but there are also some grilling tips and tricks to achieve succulent results.
Preheat the grill and allow the pork chops to come to room temperature before grilling. This ensures even cooking and less time on the grill to keep them from drying out.
One of the best ways to keep pork chops tender and juicy is the reverse browning method. Cook them and slowly on the grill over slowly indirect heat until they reach your desired internal temperature, then quickly brown them over a hot flame to lock in the juice. You can also search for them using the more traditional method. After the pork chops have browned on each side, set them over indirect heat and continue cooking 2-6 minutes per side, until they reach a safe internal temperature. Even if the chops are heated with indirect heat whenever you don’t flip them. Close the lid on your grill and let it do the work.
Is it ok to cook rare pork?
Well-done pork is usually dry and tough, but many people are afraid to eat pork when it’s still pink in the middle. Fortunately, according to the latest USDA guidelines, it’s perfectly safe to eat undercooked pork. The recommended internal temperature for pork is 145 degrees Fahrenheit.
It’s worth investing in a meat thermometer to ensure your pork is safe to eat before you take it off the grill. If you don’t want to use a thermometer, reach this temperature by smoking your chops on the grill for about 6-8 minutes per side (depending on size). If you don’t want your pork to be pink in the center, cook it at an internal temperature of 160 degrees F, 8 to 10 minutes per side.
How to grill boneless pork chops
You’re officially ready to become the master of the grill! Let’s look at some final tips to ensure you have the tastiest chops in town before you put them on the grill.
While your pork chops are coming to room temperature, turn on the grill and preheat to medium-high (400°F). Set one side of the grill for direct heat and the other for indirect heat. Your grill needs to be preheated for at least 10 minutes before you put on the pork chop.
Once your pork chops have reached room temperature, pour a little oil over the pork chops and rub before seasoning with your desired seasoning mix. Pork chops are low in fat to stick to the grill. Oiling prevents this.
Once on the grill, avoid turning them too often. If you have the right heat level, your pork chops will develop nice grill marks without overcooking. Too much movement will increase cooking time and the risk of them drying out.
Then, once the chops come off the grill, give them 5-10 minutes to rest. This allows the juices to disperse throughout the meat, leaving you with perfectly tender, moist grilled pork chops to slice up when it’s time for dinner.
Writer & content creator. BBQ fanatic!
