Grilled Boneless Pork Chops
This recipe for Grilled Boneless Pork Chops is the perfect recipe for those thick boneless pork chops so many people buy at Costco! Marinating the pork chops all day adds flavor and keeps them from drying out on the grill.
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This recipe for Grilled Boneless Pork Chops is a perfect way to cook the thick pork loin top loin chops that so many people buy at Costco. And recently I gave this recipe just a slight makeover and invited my sister Pam, my brother-in-law Kelly, and my friend Sue over for dinner out on the patio to try out the improved recipe. And all three of them gave this updated recipe a big thumbs up!
The thick pork chops are pounded to make them a bit thinner, marinated all day, and then grilled, and with extra-thick Costco pork chops I think those steps are important to keep them from drying out on the grill.
I used a marinade made from fresh lemon juice, olive oil, Worcestershire Sauce, dried sage, garlic powder, onion powder, Penzey’s Pork Chop Seasoning, and black pepper, and it produced pork chops that were absolutely delicious.
And in these days of high meat prices, I think those thick Costco Pork Chops are still somewhat of a bargain, and if you buy them occasionally, I hope you’ll try this recipe which I bet will produce the best grilled boneless pork chops you’ve ever made. And I bet no one will think about it, but these pork chops are extra low in carbs!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- thick boneless pork chops
- fresh squeezed lemon juice, I used my fresh-frozen lemon juice
- olive oil
- Gluten-Free Worcestershire Sauce (affiliate link)
- Dried Rubbed Sage (affiliate link)
- Garlic Powder (affiliate link)
- Onion Powder (affiliate link)
- Penzey’s Pork Chop Seasoning (affiliate link), probably optional but really good
- fresh ground pepper to taste
Why do you need to pound the pork chops?
Pounding the pork chops with a meat mallet (affiliate link) or something else that’s heavy makes the pork chops an even thickness so they cook better on the grill without drying out.
Can you cook Grilled Boneless Pork Chops without an outdoor grill?
If you don’t have an outdoor grill (or if it’s not grilling season), this recipe can be cooked on a Stove-Top Grill Pan or a George Foreman Grill with good results. (affiliate links)
Want more ideas for grilled pork chops?
I have a few other pork chop recipes for the grill which use bone-in pork chops, but those marinades will also taste good on boneless pork chops as well. Check out Grilled Ginger-Soy Pork Chops, Marinated Pork Chops with Soy Sauce, Cumin, Lime, and Oregano, or Greek Pork Chops if you want more pork chop options! I recommend you still pound the boneless pork chops and marinate all day if you try using one of these other marinades.
How to make Grilled Boneless Pork Chops:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I like to trim most of the fat that’s on the edges of the pork loin chops.
- If you’re using thick pork chops, don’t skip the step of pounding them to an even thickness before you marinate. I pounded the chops until they were about 1/2 inch thick.
- Whisk together the marinade ingredients.
- Marinating all day in a Ziploc bag or glass or plastic container with a snap-tight lid will give best results with thick pork chops like this, and I marinated the ones I cooked for these new photos for eight hours. Longer marinating time is fine.
- When you’re ready to cook, drain pork into a colander placed in the sink and let the marinade run off while you preheat grill to high heat. (I catch the marinade in a bowl and discard so it doesn’t go down my drain; your choice on that.)
- Turn heat to medium high when you put pork on the grill. If you want grill marks, lay pork chop on an angle to the grill grates and cook about 3-4 minutes.
- Then rotate the pork chops so they’re going the opposite way and cook about 3-4 minutes more, or until you see criss-cross grill marks when you lift one pork chop to check. Grill marks are optional but fun!
- Turn pork to the second side and cook 3-4 minutes more, or until the pork reaches 145F/65C when you test with an Instant Read Meat Thermometer. (affiliate link)
- I didn’t get a photo of it, but I like to put the pork chops on a plate, cover with foil, and let them rest for about 5 minutes before serving.
- Serve hot and enjoy!
Make it a Low-Carb Meal:
The grilled pork chop in the photo is being served with a simple salad of cucumbers, cherry tomatoes, olives, and Newman’s Own Creamy Caesar Salad Dressing (affiliate link). Pork chops like this would also taste great with Air-Fryer Asparagus, Cucumber Salad with Avocado and Feta, or Greek Salad with Peppers.
More Tasty Ideas for Cooking Pork:
- Grain-Free Breaded Pork Chops
- Kalyn’s Souvlaki
- Chile Mustard Pork Kabobs
- Pork Tenderloin with Mustard Sauce
- Instant Pot Salsa Pork Chops
Grilled Boneless Pork Chops
Grilled Boneless Pork Chops are a great option for outdoor grilling and this is the perfect way to cook those thick boneless pork chops so many people buy at Costco. The recipe pounds the pork chops to an even thickness and marinates them all day to add flavor and keep the pork chops juicy on the grill.
- 4 thick boneless pork chops (see notes)
- 3 T fresh squeezed lemon juice (see notes)
- 1/4 cup olive oil
- 1 T Worcestershire Sauce (use gluten-free if needed)
- 1/2 tsp. dried rubbed sage
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tsp. Penzey's Pork Chop Seasoning (probably optional but very good!)
- fresh ground pepper to taste
- Trim desired amount of fat from pork chops. (If you like keeping some fat on, cut a few slits in the fat to prevent the edges of the pork chops from curling up when they cook.)
- If you're using extra-thick pork chops, don't skip the step of pounding the pork chops with a meat mallet (affiliate link) or something heavy until they're about 1/2 inch thick. (The pork chops will spring back a bit when they cook, but the pounding is still worth it!)
- Whisk together lemon juice, olive oil, Worcestershire Sauce, dried sage, garlic powder, onion powder, Penzey's Pork Chop Seasoning, and fresh-ground black pepper to make the marinade.
- Put pork chops into a Ziploc bag or glass or plastic container with a snap-tight lid and let them marinate 8-10 hours in the fridge, or longer is okay.
- When you're ready to cook, drain pork into a colander place in the sink and let the marinade run off while you preheat grill to high heat. (I catch the marinade in a bowl and discard so it doesn't go down my drain.)
- Turn heat to medium high when you put pork on the grill.
- If you want grill marks, lay pork chop on an angle to the grill grates and cook about 3-4 minutes (check to see if you have grill marks).
- Then rotate the pork chops so they're going the opposite way and cook about 3-4 minutes more, or until you see criss-cross grill marks.
- Turn pork to the second side and cook 3-4 minutes more, or until pork reaches 145F/65C when you test with an Instant Read Meat Thermometer. (affiliate link)
- I like to put pork chops on a plate and cover with foil and let them rest at least 5 minutes, but that's probably optional.
- Serve hot.
I used the extra-thick pork loin top loin pork chops from Costco.
I use my fresh-frozen lemon juice for this recipe. I use 3 tablespoons lemon juice, but I really like lemon so you might want a bit less if you're not such a lemon fan.
This recipe adapted from Williams-Sonoma Complete Grilling Cookbook. (affiliate link)
Amount Per Serving: Calories: 447Total Fat: 32gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 103mgSodium: 120mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 37g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These extra low-carb Grilled Boneless Pork Chops are a great main dish for low-carb, Keto, or low-glycemic diet plans, and if the pork is lean you could eat this for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Grilling Recipes for more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This boneless pork chop recipe was first posted in 2009. It was updated with better photos and more information in 2023.
32 Comments on “Grilled Boneless Pork Chops”
Grilled Boneless Pork Chops is an easy recipe but as it is a high heat grilling recipe, I have tried here grass-fed ghee instead of using olive oil.
For sure you can use ghee if you prefer, but I have been making this for many years and it certainly works fine with olive oil too.
I will try to make it like you. Thanks for giving me a wonderful thought. lots of food but this one is amazing.
Hope you enjoy Priya!
I'm not 100% sure, but I think this Raw Zucchini Salad is what's next to the pork chop in the photo.
I'm scanning this quickly so I'm probably missing it but did you tell what you served this next to in the picture? That looks amazing and I want it now!!!! 😉
Elsie, you're very welcome. So glad to hear the recipes are working for you.
Thank you so much for your blog. We love your recipes so much, I find my self coming to your blog almost everyday. My husband started south beach a few weeks ago and I was desperate to find good recipes. I am not a good cook but I've made some of the dishes from your blog and he has loved every single one of them!! (he is extremely picky though) so thanks a bunch!!
Chris I like the sound of that method for thick pork chops too. Will try that in the winter when I don't mind heating up the house!
Very well executed recipe, Kalyn! Love your natural gas grill. Don't you love never having to worry if your LP gas tank is going to go empty during a cook? We had a natural gas grill when we first moved here and loved it compared to propane grill.
When I have thick chops, instead of pounding them thin, I do a sear on each side and then finish them via indirect heat. Perfect on the outside and inside. I'll have to try this recipe.
It was a variation of the Zucchini Carpaccio but I added some chopped arugula and basil to replace the herbs and subbed feta for the goat cheese. The next day I made a better-looking version with yellow and green squash; that one will be coming up on the blog.
Hi Kalyn, what's the salad in the picture? That looks amazing too!