Grilled Boneless Pork Chops are a tasty option for outdoor or indoor grilling, and this is a great recipe for thick boneless pork chops. Using a marinade adds flavor and keeps the pork chops juicy on the grill.

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cooked pork chop shown on serving plate with cucumber salad

This recipe for Grilled Boneless Pork Chops is a perfect way to use those thick lean boneless pork chops which tend to be dry if you cook them without marinating. All you Costco shoppers know the ones I mean.

And these pork chops are marinated and then grilled, because I think using a marinade for lean boneless pork chops is the best way to add flavor and keep them from drying out on the grill. For this recipe I used a marinade with lemon, garlic, and sage, but see tips below for other options for marinades to use on this type of pork chops.

I hope everyone who likes pork with sage will try this recipe, with an all-day marinating time that really infuses the pork chops with flavor!

What ingredients do you need for this recipe?

What other marinades can you use 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 be great 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!

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.

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)

collage showing recipe steps for making grilled boneless pork chops

How to make Grilled Boneless Pork Chops:

(Scroll down for complete printable recipe including nutritional information.)

  1. I was just cooking two pork chops for new photos, but the recipe makes enough marinade for four pork chops, maybe more.
  2. If you’re using those thick loin chops, they’ll turn out better if they’re pounded to an even thickness before you marinate them. I trimmed the fat and then pounded the chops until they were about 1/2 inch thick.
  3. As you can see in the third photo, the pork chops will spring back a bit after they’re pounded, but they’re still thinner and more even than they were.
  4. Whisk together the marinade ingredients.
  5. 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 actually marinated the ones I cooked for new photos overnight and part of the night day. (If you’re making to cook on a work night, trim the pork chops the night before, then make the marinade and pour it over in the morning before work and let pork chops marinate in the fridge all day.)
  6. 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.
  7. 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).
  8. 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.
  9. 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)
  10. Serve hot and enjoy!

grilled pork chop shown on serving plate with napkin and forks

Make it a Low-Carb Meal:

The grilled pork chop in the photo is being served with Easy Low-Carb Cucumbers Caesar. Pork chops like this would also taste great with Easy Air-Fryer Asparagus with Lemon and Parmesan, Cucumber Salad with Avocado and Feta, Chopped Greek Salad with Peppers, or Spicy Grilled Eggplant.

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

Close-up Photo for Grilled Boneless Pork Chops with Lemon, Garlic, and Sage
Yield: 4 servings

Grilled Boneless Pork Chops

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 8 hours
Total Time 8 hours 22 minutes

Grilled Boneless Pork Chops are a great option for outdoor grilling. This recipe uses a marinade with lemon, garlic, and sage, that adds flavor and keeps the pork chops juicy.

Ingredients

  • 4 thick boneless pork chops

Marinade Ingredients:

  • 3 T fresh squeezed lemon juice (see notes)
  • 1/4 cup olive oil
  • 1 tsp. rubbed sage (or use 2 tsp. finely chopped fresh sage, use less sage if you're not crazy about sage)
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • fresh ground pepper to taste

Instructions

  1. Trim desired amount of fat from pork chops.
  2. Put pork chops one at a time into a Ziploc bag and pound with a meat mallet (affiliate link) or something heavy until they're about 1/2 inch thick.
  3. Whisk together lemon juice, olive oil, sage, garlic powder, onion powder, and fresh-ground black pepper to make the marinade.
  4. 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. (If you're making to cook on a work night, trim the pork chops the night before, then make the marinade and pour it over in the morning before work and let pork chops marinate in the fridge all day.)
  5. 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.
  6. Turn heat to medium high when you put pork on the grill.
  7. 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).
  8. 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.
  9. 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)
  10. Serve hot.

Notes

I use my fresh-frozen lemon juice for this recipe. I  use 3 tablespoons lemon juice, but I really like lemon so you might only want 1 tablespoons.

This recipe adapted from Williams-Sonoma Complete Grilling Cookbook. (affiliate link)

Nutrition Information:

Yield:

4

Serving Size:

1

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.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

grilled boneless pork chops on serving plate with cucumber salad

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
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 in 2021 and last updated with more information in 2022.

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