Grilled Boneless Pork Chops Recipes

BEST GRILLED PORK CHOPS

Steps:

• Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
• Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

EASY GRILLED PORK CHOPS

Steps:

• Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
• Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
• Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!

GRILLED BONELESS PORK CHOPS RECIPE

Steps:

• Preheat grill to 350 degrees.
• Mix rub ingredients together in small bowl.
• Sprinkle pork chops with rub and massage into meat on both sides.
• Let pork chops rest for 5 minutes.
• Place on grill and grill 6-8 minutes on each side.
• Remove from grill when pork reaches and internal temp of 145 degrees. Cover with foil, let rest 5-10 minutes before enjoying. This will let the fibers of the meat relax and give you that juicy, tender pork chop you want!

GRILLED BONE-IN PORK CHOPS

Steps:

• Prepare a grill for high heat. Whisk together the oil, rosemary and a pinch each of salt and pepper.
• Slice the apple horizontally into 1/4-inch-thick slices; brush the slices with the oil mixture and grill, covered, until grill marks appear about 1 minute per side.
• Brush the chops with the oil mixture and grill, covered, for 1 minute; rotate the chops a half-turn without flipping, and grill, covered, for 1 minute more. Flip the chops and grill, covered, 1 minute; rotate and grill, covered, 1 minute more. Transfer the chops to a plate, cover with foil and let rest for 5 minutes before serving with the apple slices as garnish.

GRILLED PORK CHOPS

Steps:

• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• In a small bowl, combine the salt, coriander, chipotle powder, cumin, paprika and mustard powder. Pat the chops dry with paper towels and season both sides with the spice mixture. Rub the exterior of the seasoned chops with the olive oil.
• Sear the chops over the hot side of the grill until the exterior forms a nice crust, about 4 minutes per side. Move the pork to the low side of the grill, cover the grill and cook until the pork reaches an internal temperature of 140 degrees F, 10 to 12 minutes. Transfer the pork to a cutting board, let it rest for 5 to 10 minutes and then serve.

GRILLED PORK CHOPS, THREE WAYS

Steps:

• For the pork chops: Season four 1-inch-thick boneless pork chops on both sides with salt, then rub all over with vegetable oil. Sprinkle with your choice of spice rub (recipes follow). Grill over medium-high heat until cooked through and a thermometer inserted into the centers registers 145˚ F, 4 to 5 minutes per side.
• To make Sichuan Peppercorn Rub: Pulse 2 tablespoons Sichuan peppercorns in a spice grinder with 4 teaspoons cumin seeds, 2 teaspoons sesame seeds and 1 teaspoon red pepper flakes until cracked. Transfer to a small bowl and mix in 1 teaspoon each Chinese five-spice powder and light brown sugar and 1/2 teaspoon garlic powder.
• To make Barbecue Rub: Mix 1 tablespoon each paprika and light brown sugar in a small bowl with 2 teaspoons ancho chile powder, 1 teaspoon ground cumin and 1/2 teaspoon each mustard powder, garlic powder, onion powder and pepper.
• To make Fennel-Coriander Rub: Pulse 1 tablespoon each fennel seeds and coriander seeds in a spice grinder until roughly ground. Transfer to a small bowl and mix in 1 teaspoon grated lemon zest and 1/2 teaspoon each garlic powder and red pepper flakes.

FAVORITE GRILLED PORK CHOPS

Steps:

• In a large bowl, combine the first eight ingredients. Add pork chops; turn to coat. Refrigerate for 8 hours or overnight., Drain and discard marinade. Grill pork chops, covered, over medium heat for 10-15 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

GRILLED PORK LOIN CHOPS

Steps:

• Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
• Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

SMOKY GRILLED PORK CHOPS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, and smoke flavoring until thoroughly combined. Rinse pork chops, and sprinkle the wet chops on both sides with the spice mixture. With your hands, massage the spice rub into the meat; allow to stand for 10 minutes.
• Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 145 degrees F (63 degrees C). Allow chops to stand for 10 more minutes before serving.

GRILLED BONELESS PORK CHOPS

Steps:

• Fire up your grill to 400°F (205°C). Set up for 2-zone indirect cooking.
• Combine the dry rub ingredients in a small bowl. Use a fork to squash any lumps that may form.
• Apply a thin layer of canola oil to the pork chops. Apply the dry rub generously, rubbing on all sides.
• Cook for 8-10 minutes per side, until the meat hits an internal temperature of 145°F (62°C) for medium-rare or 160°F (70°C) for medium and no pink in the middle. Use a meat thermometer for an accurate reading.
• Remove from heat and rest for 10 minutes. Serve and enjoy.

SIMPLE MARINATED GRILLED PORK CHOPS

Steps:

• In a bowl or shallow dish, combine the brown sugar, soy sauce, garlic and pepper. Add pork chops and turn to coat. Cover and refrigerate for 8 hours or overnight., Drain pork chops, discarding marinade. Grill chops on greased grill rack, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let meat stand for 5 minutes before serving.

GRILLED BONELESS PORK CHOPS

Steps:

• Squeeze juice from 1 lime; mix with barbecue sauce. Pour 1/4 cup over chops in shallow dish; turn to evenly coat both sides of each chop. Refrigerate 15 min. to marinate. Meanwhile, heat grill to medium heat. Cut each of the 4 remaining limes into 4 slices.
• Remove chops from marinade; discard marinade. Place 8 lime slices on grill grate; top with chops. Brush with some of the reserved sauce.
• Grill chops 5 min.; turn. Add remaining lime slices to grill. Cook 8 to 12 min. or until chops are done (145ºF), turning chops and limes occasionally and brushing with the remaining sauce.
• Remove chops and limes from grill. Let stand 3 min. Discard lime slices from under chops. Serve chops with remaining grilled lime slices.

ULTIMATE GRILLED PORK CHOPS

Steps:

• In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.