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Grilled boneless pork chops don’t have to be dry, tough, or disappointing. This method gives you juicy, tender pork chops with a perfect sear every time, using a simple marinade and an easy grilling technique that locks in moisture and flavor.
With just a handful of pantry ingredients and a straightforward process, you’ll get flavorful pork chops that stay moist instead of drying out on the grill. This is one of those recipes you can rely on for an easy dinner that actually turns out right.
For even juicier results, I’ve included my favorite optional brining tip below — it’s a simple, hands-off step that makes a noticeable difference.
If you love easy grilled dinners like this, be sure to try my grilled Beer Brats, Grilled Flank Steak, Greek Chicken, and Grilled Cilantro Lime Chicken next!
Heat up the grill!
🔎 At a Glance
- Best Chop Thickness: 1 inch
- Grill Temperature: 375–425°F (medium-high)
- Cook Time: 8–12 minutes total
- Pull Temperature: 140–143°F
- Final Temperature: 145°F after resting
- Method: Sear over direct heat, finish over indirect heat
- Lid: Closed while finishing
- Biggest Mistake: Overcooking
✨ Before You Begin
✨ Choose thicker chops. Boneless pork chops should be at least 1 inch thick. Thinner chops cook too quickly and dry out easily.
✨ Set up a two-zone grill. A hot side for searing and a cooler side for finishing is the key to juicy results.
✨ Cook to temperature, not time. Pork is perfectly cooked at 145°F — going beyond that leads to dryness.
✨ Let the chops rest. Resting allows the juices to redistribute so they stay in the meat.
✨ Marinate for best flavor. Even 30 minutes helps, but 1–2 hours gives the best balance of flavor and tenderness.
GRILLED BONELESS PORK CHOPS INGREDIENTS + KEY NOTES
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Pork Chops: Choose boneless chops at least 1 inch thick for the best texture and juiciness.
Olive Oil: Helps the seasoning adhere and promotes better browning.
Soy Sauce + Worcestershire Sauce: Add rich, savory depth.
Apple Cider Vinegar: Balances flavor and lightly tenderizes the meat.
Honey: Adds subtle sweetness and helps caramelization.
Garlic Powder + Onion Powder: Bring classic savory flavor.
Smoked Paprika: Adds warmth and a hint of smokiness.
Black Pepper: Freshly cracked gives the best flavor.
🥣 How to Make Grilled Boneless Pork Chops
Make the marinade. Whisk together all marinade ingredients in a bowl.
Marinate the pork chops. Place chops in a zip-top bag, pour marinade over, and refrigerate for at least 30 minutes (1–2 hours is best).
Preheat the grill. Set up a two-zone grill with medium-high heat on one side.
Sear the chops. Grill over direct heat for 2–3 minutes per side until nicely browned.
Finish cooking. Move to the cooler side, close the lid, and cook for another 6–10 minutes.
Check temperature. Remove at 140–143°F — they will rise to 145°F as they rest.
Rest and serve. Tent loosely with foil and rest 5–10 minutes before serving.
⏱️ How Long to Grill Boneless Pork Chops
- ¾-inch chops: 6–8 minutes total (watch closely)
- 1-inch chops: 8–12 minutes total
- Thick-cut chops: Sear first, then finish over indirect heat
Always use a thermometer — time alone isn’t reliable.
📏 Best Thickness for Boneless Pork Chops
For grilling, 1-inch-thick pork chops are ideal.
- Thinner chops: Cook too quickly and are easy to overcook
- 1-inch chops: Best balance of sear + juicy interior
- Thicker chops: More forgiving, but require indirect heat to finish
🔥 Do You Grill Pork Chops With the Lid Open or Closed?
Sear the pork chops over direct heat first. Then move them to the cooler side and finish cooking with the lid closed so they cook evenly without drying out.
⭐ Pro Tips
⭐ Use a thermometer — don’t guess
The number one reason pork chops turn out dry is overcooking. A thermometer guarantees perfect results every time.
⭐ Sear first, then finish gently
High heat creates a beautiful crust, while indirect heat keeps the inside juicy and tender.
⭐ Thickness matters more than anything
Thin pork chops are the #1 reason people struggle with dry results. Start with thicker cuts whenever possible.
⭐ Want the juiciest pork chops possible? Try a quick brine
If you have a little extra time, a simple 30–60 minute brine makes a noticeable difference in modern pork chops, which are naturally leaner than they used to be. It helps the meat retain more moisture as it cooks, giving you an even juicier, more tender result.
The good news? This recipe is designed to turn out juicy even without it — but if you want truly next-level pork chops, this is the step I never skip at home.
🔬 Cooking Science: Why Pork Chops Dry Out on the Grill
Boneless pork chops are lean, which means they don’t have much fat to protect them during cooking. When exposed to high heat for too long, the muscle fibers tighten and push out moisture.
That’s why this method works:
- Quick sear builds flavor without overcooking
- Indirect heat finishes cooking gently
- Pulling early + resting keeps juices inside
What to Serve With Grilled Boneless Pork Chops
Fresh + Crisp Sides
KFC Coleslaw, Peach Salad, or Tomato Salad adds a refreshing contrast.
Comforting Sides
Smothered Potatoes, Sweet Corn Casserole, or BBQ baked beans make this a hearty meal.
Sweet Finishes
Peach Cobbler, Lemon Bars, or Heaven on Earth Cake are the perfect ending.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
For larger portions, cover with foil and reheat in a 350°F oven for 15–20 minutes. Let dishes come to room temperature before reheating.
Freezing
Not recommended, as texture may change.
Make-Ahead
You can prepare the marinade ahead and refrigerate until ready to use.
Frequently Asked Questions
✦ How long do you grill boneless pork chops?
About 8–12 minutes for 1-inch chops, depending on thickness.
✦ What temperature should pork chops be grilled to?
145°F is the ideal final internal temperature.
✦ How do you keep pork chops from drying out on the grill?
Use thicker chops, avoid overcooking, and always use a thermometer. Resting also helps retain moisture.
✦ Can you grill thin boneless pork chops?
Yes, but they cook very quickly and are more likely to dry out. Thicker chops are more reliable.
✦ Should you brine pork chops before grilling?
It’s optional, but highly recommended if you want extra-juicy results. This recipe is designed to work without it, but brining gives you an added boost of moisture and tenderness.
MORE PORK CHOP RECIPES
- Crock Pot Pork Chops With Mushroom Gravy — fall-apart tender pork chops in a rich, savory gravy that’s pure comfort food.
- Crock Pot Ranch Pork Chops — creamy, flavorful pork chops with a simple ranch twist that’s perfect for busy nights.
- Instant Pot Pork Chops — quick, juicy pork chops with a rich sauce, ready in a fraction of the time.=
- Honey Garlic Pork Chops — sweet, savory, and packed with bold flavor, this easy recipe is perfect for weeknight dinners.
- The Best Stuffed Pork Chops — thick, juicy chops filled with a savory stuffing for a classic, hearty dinner.
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Grilled Boneless Pork Chops
Ingredients
- 4 pork chops bone-in or boneless, about 1 inch thick
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon black pepper
Instructions
Make Marinade
- In a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, apple cider vinegar, honey, garlic powder, onion powder, smoked paprika, and black pepper.
- Add the pork chops to a large Ziploc bag and pour the marinade over them. Seal the bag and massage them gently to ensure the flavorful marinade touches all sides.
- Place the sealed bag in the fridge to marinate for at least 30 minutes (or up to 2 hours). If you're short on time, 5 minutes will still help a little but won't give you the best results.
Set Up 2 Zone Grill
- For Charcoal: Light a full chimney of charcoal. When the coals are covered in gray ash, pour them onto one side of the grill. Be sure to leave the other side empty for indirect heat. This gives you a hot zone for searing and a cool zone for finishing the cooking process. Put the grill grate back on, cover the grill, and let it preheat for about 5–10 minutes. Remember to clean and oil the grate.
- For Gas Grill: Preheat your gas grill with all burners on high for 10-15 minutes. Once preheated, turn off the burners on one side of the grill, leaving the other side on medium-high heat. This creates your hot zone for searing and cool zone for finishing. Clean and oil the grates.
Grill Chops
- Remove the pork chops from the marinade and let them come to room temperature for 15-20 minutes before grilling. Place the pork chops directly over the hot coals (Hot Side) and sear them for 2–3 minutes per side to get a good sear with nice browning. Move them to the cool side of the grill. Cover the grill with the lid and let them finish cooking for another 6–10 minutes, depending on their thickness. Cook them until they reach a minimum internal temperature of 145°F (63ºC) (use an instant-read thermometer for accuracy).
Fans Also Made:
Notes
- Sear: The trick to moist pork chops is to properly sear the meat and then watch it closely when it is on the cool side of the grill. Remove the meat from the grill as soon as it reaches 145ºF (63ºC). Tent the chops loosely with foil and let them rest for 10 to 15 minutes before serving. The resting lets the juices redistribute through the chop. Resting is key to a juicy chop, so the juices stay in the meat, not on your plate.
- Don’t Overcook The Chops! Well, this sounds rather obvious. That said, it’s the most critical factor in avoiding grilled, dried-out, cardboard-like pork chops. A meat thermometer is the easiest way to get an accurate temperature of your meat. Here’s the one I use from Amazon. I like it because it’s instant and is moderately priced.
- Chop Thickness: If you are tempted to buy those thin pork cutlets, please don’t. You want the 1-inch-thick cut and the highest-grade meat for your budget. This will ensure a moist pork chop.
- Rest: Don’t skip the resting period.
- Marinating: While 30 minutes is a good starting point, pork chops benefit from a longer marination period. Aim for at least 1-2 hours for optimal flavor and texture, but don’t exceed 4 hours.
- Minimum Marinade Time: 30 minutes. This allows the marinade to tenderize the meat lightly, and the flavors begin to penetrate, providing a subtle taste.
- My Favorite Amount of Time: I shoot for a minimum of 2 hours of marinating time.
- Maximum Marinade Time: 4 hours. Marinating for longer than this can lead to a mushy texture due to the acids in the marinade, especially when using vinegar or citrus juice.
- Puncture or Score the Meat: Lightly scoring or poking holes in the pork chops can help the marinade penetrate deeper into the meat. This is especially important if you’re short on time and plan on a 30-minute marinade.
- Use a Vacuum-Sealed Bag: If you have a vacuum sealer, using it can help the marinade penetrate the meat more effectively compared to just a Ziplock bag.
Nutrition
It’s sooooo juicy!! I’ve been avoiding buying pork chops coz I can’t cook it properly. This one is a game changer! I gotta try your stuffed pork chops next! Thank you!
Hey, Kara! Yaay, I’m so glad you gave this a try! Yup, pork chops are tricky, right? I hope you enjoy the stuffed pork chops. Let us know how it turns out 🙂
Thanks for the positive feedback and 5-star rating!!