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My grilled boneless pork chops feature juicy pork chops marinated in a spicy and tangy honey glaze. They’re grilled until they’re caramelized and fall-apart tender.
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I cook boneless pork chops regularly for family dinners (usually in the sous vide or air fryer), but with grilling season in full swing, I’ve taken to grilled pork chops.
The grill sears the chops quickly, keeping them tender, not tough. I added a hint of acid to the marinade to help break down the meat, and after testing this recipe more than a dozen times, I found the perfect balance of sweet, tangy, and just a touch of heat (though you can dial up the spice if you like!).
These boneless chops come out juicy and flavorful- and best of all, the recipe is lightning-fast with zero marinating time. It’s such a family favorite, I cook them during the cooler months on a grill pan or skillet!
If you’re hungry for more pork chop recipes, try my stuffed pork chops, Instant Pot pork chops, or oven-baked bone-in pork chops next.
Key Ingredients
- Boneless pork chops. I much prefer boneless to bone-in pork chops when grilling. You get more meat per serving, and it’s faster and more consistent.
- Honey. For sweetness and to caramelize the exterior of the meat. I also tried maple syrup and it was too thin for the glaze, so I prefer honey.
- Olive oil. To tenderize the meat.
- Red wine vinegar. I tested several vinegar options, and this was my favorite. Balsamic was too overpowering, but apple cider vinegar was a close second.
- Cumin. For a warming flavor.
- Salt and black pepper. To taste.
- Red pepper flakes. For subtle heat. Feel free to adjust this to your preferences, but keep in mind the heat will intensify as the meat cooks.
How to make grilled boneless pork chops
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Combine the marinade ingredients in a bowl.
Step 2- Season the chops with salt and pepper. Toss them in the marinade.
Step 3- Preheat the grill or grill pan, grease the grill grates, and grill the chops for 4 minutes on each side.
Step 4- Let them rest briefly before serving.
Arman’s recipe tips
- Check the internal temperature. I always keep a meat thermometer near the grill so I can check the temperature periodically. Once the thermometer reads 145°F/63°C, you’re good to go!
- Remember the sides of the pork chops. I’m guilty of skipping this step myself, but if you sear the sides of the chops as you grill them, the flavor will be even better.
- Using a gas grill? I mainly tested this recipe with my charcoal grill, but a gas grill works just as well. Just remember your grill may cook faster than mine, so keep an eye on the chops and check them often with your instant-read thermometer.
Storage instructions
To store: Allow the chops to cool completely, then place them in an airtight container and store in the fridge for 4-5 days.
To freeze: Store the cooled leftovers in a freezer bag and freeze for up to 3 months.
Reheating: Reheat leftovers in a skillet over medium heat until warm, or microwave them for 30-40 seconds.
If you tried this grilled boneless pork chops recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Grilled Boneless Pork Chops
Equipment
Ingredients
- 4 boneless pork chops
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1/2 tablespoon red wine vinegar
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- 1/8 teaspoon red pepper flakes optional
Instructions
- In a small bowl, whisk the honey, olive oil, red wine vinegar, cumin, and red pepper flakes.
- Season the pork chops with salt and pepper. Toss through the marinade and let it sit while the grill heats up.
- Preheat a grill over medium heat. Alternatively, place a grill pan over medium heat. Once hot, cook for 4 minutes, flip, and cook for another 3 minutes. Remove the pork once they reach an internal temperature of 165F.
- Let the pork rest for several minutes before serving.
Notes
- Aromatics. Whisk in minced garlic or ginger into the marinade. You could also use garlic powder, but I prefer the tiny pieces of grilled garlic.
- Swap the acid. Instead of vinegar, try lemon juice or lime juice for a citrusy flavor, similar to my lechon asado.
Nutrition
Frequently asked questions
The best way I’ve found to keep pork chops from drying out is to marinate them before grilling to add moisture, and to choose thicker cuts, closer to 1 inch in thickness.
The only difference you need to make with this recipe if you use bone-in pork chops is to increase the grilling time by two minutes. This takes into account the extra thickness of the bone.
