How to Grill Boneless Pork Chops

Pork Chops Marinating in Allegro Marinade

Boneless pork chops are one of our favorite meats to grill out, because they are quick and easy. They can be expensive, but I just keep an eye out for sales and stock up.

Since boneless pork chops don't have a bone and almost no fat, they can dry out. You need to grill them quick and watch close, and it also helps to marinate the boneless pork chops. Marinade tenderizes, adds flavor, helps prevent sticking, and keeps the meat moist.

You can make your own marinade or use bottled Kraft Zesty Italian dressing or a specific marinade product. I've been disappointed in many of the products marketed as grilling marinades, because some of them overpower the meat and don't have great flavors either. My favorite marinades are by Allegro and particularly the spicy, teriyaki, and soy/lime. Above you see the raspberry chipolte, but that one was sweeter and fruitier than I like.

Boneless Pork Chops on the PK grill (Porable Kitchen Outdoor Cooker)

Last night I grilled our pork chops over charcoal on the PK grill, but they can be done over gas or electric. Actually, it's easier to go with gas or electric when grilling something that needs to be done quick. You can more easily regulate the heat and can get prettier grill lines. On the other hand, you get the fabulous smoked flavor if you use charcoal.

With my charcoal, I offset. This means that I put the charcoal on one end but not on the other end. This means that I have a good hot area and then a cooler area. Offset makes grilling so much easier. You can do the same basic thing with gas if you have more than one burner area. Just have part of the grill turned on. The cool side will still get hot but not hot like over direct grill flames.

Boneless Pork Chops Grilling

After the pork chops brown on one side and you see some white cooked color coming up the side over high heat, then flip the pork chops and sear off the other side. Then slide them off the really hot heat where they will quickly finish off.

The FDA has now officially stated that pork at 145 degrees F is safe, so you can grill to what would be considered a medium rare or a bit longer for all white but still moist pork chops. I like pork cooked medium rare or just at well done, but the boys prefer well done (but still juicy).

A thermometer can help as you learn to grill boneless pork chops, but I just give it the eyeball test. Once the side begin to turn white and I flip the chops, then they are within a couple of minutes of being done. This is on pork chops around 1/2 inch thin. You'd need a grill a bit longer with thick cut boneless pork chops. Still, the time is not long. I'd say I had these pork chops on and off in about 15 minutes with some extra time offset while I was juggling some tin foil grilled potatoes.

Moist and Delicious Boneless Pork Chops Right Off the Grill

Here are our grilled boneless pork chops. You can see that they still have plenty of juice even grilled at well done.

We also like to add barbecue sauce to boneless pork chops. Barbecue sauce can be brushed on right as the pork chops go on the grill, since they are thin and don't take long to grill. Sauces give you many flavor options, and you can eat boneless pork chops often and still feel like you're having different meals when you use different barbecue sauces and/or marinades.

Jerrod Cook Launches New Wild n Mild Barbecue Maridade Sauces

Jerrod Cook from Mississippi had been thinking about bottling his home brewed barbecue mardinade sauces for a while. There's a lot to putting barbecue sauces on the market, but he has made his first run and the first bottles of Wild n Mild are out including a milder version and a hotter version.


We decided to break out some boneless pork tenderloin chops and try out the hot Wild n Mild. Before putting the pork chops on the grill, we let them marinate in the Wild n Mild sauce a while.

Then we used my basic pork chop grilling tips and started cooking the chops. While Wild n Mild is a thin type sauce, more of what we call a mop in North Carolina, so it can be brushed on every time the meat is turned. This helps keep the meat moist which can be a problem for some people when cooking cuts like pork and also adds flavor. When cooking on a gas grill as we were doing, the extra flavor is important, since gas not provide that charcoal or wood smoked flavor. Marinades and sauces are the key.


Wild n Mild looks darker in the bottle than it does when added to the food. It's a medium toned color with darker spices and seasonings. As it cooks, it blends with the meat even with lighter colored meats like the pork chops. The sauce also makes for some very pretty grill marks as it sears to the meat.


The pork tenderloin chops cooked up very pretty. They were moist and had a lot of flavor. The flavor of the sauce is unlike any I've tried before. We all decided that it had kind of an Asian flavor. In fact, I think it would work very nicely with a stir fry as well or as a splash for grilled vegetables.

Next time, I think we'll marinate some sirloin beef chunks for grilled kabobs. I could see this working well with beef and veggies. It could also be interesting on our grilled pineapple. We usually go with a sweet wipe for pineapple, and I think this sauce is sweet enough to work with pineapple.

We wish Jerrod all the best with his new Wild n Mild sauces. He has a different product, so if you're tired of the same old thing, this is a chance to check out something different. He has some interesting recipes on his new web site including one for venison. Now I'm wondering if any of the hunters have any extra venison. Yum. That sounds really good. I think this would be a nice flavor with deer too.