With three simple ingredients in the marinade, these tender grilled pork chops are bound to become a summer (or year-round!) favorite!

Goodbye, dry pork chops!!

This is pretty much the only way we cook pork chops. The pork chops are tender, flavorful and so, so juicy!

Four cooked, grilled pork chops lined up on a plate.

A Simple Marinade

The marinade for these incredible pork chops consists of just three ingredients:

  • oil
  • soy sauce
  • steak seasoning

You can use a store bought steak seasoning (like Montreal) or you can make your own.

Homemade Steak Seasoning: 2 tablespoons paprika, 2 tablespoons freshly ground black pepper, 1 tablespoon kosher/coarse salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon coriander, 1 tablespoon dill, 1/2 tablespoon crushed red pepper flakes. Combine all the spices together and store in an airtight container.

marinade for pork chops in liquid measuring cup with whisk

What Kind of Pork Chops Are Best?

I use boneless pork loin chops for this recipe. It helps to use pork chops that are at least 1/2-inch thick for maximum juiciness.

It’s much easier to over cook thin pork chops and end up with dry pork, so look for thicker chops for this recipe.

glass pan with pork chops and marinade

How to Cook the Pork Chops

I almost always grill these pork chops. They turn out perfect every time (as long as I don’t over cook them!).

You can try throwing them in an air fryer, pan fry them, or cook in the oven on broil.

The key is to cook them just until an instant-read thermometer registers 145 degrees F at the thickest part. Remove them from the heat, tent with foil, and let them rest 10 minutes before serving.

flipping pork chop with tongs on grill

These pork chops are so delicious they force me to grill rain, snow or shine. We enjoy them year round!

And they are the perfect dish to serve to company. Talk about a simple show stopper!

With hundreds of five-star reviews, their popularity is deserved!

Here are a few rave reviews from people other than myself:

Michelle: Amazing! Best pork I’ve made in really long time and will be my go to! Thank you so much!

Barbara: Best pork chops. I have used this recipe many times and it is the only way I will make them. Previously my husband refused to have pork chops now he asks for them

Dawn Jean: I made this tonight on some pork tenderloin, I promised my husband that if it was dry that I would never make pork on the grill again…I’ll be making this again, it was delicious!

Erika: Spot on.  Would not change one thing.  Still tender with so much great flavor knowing my hubby eats everything well done.  Will be making this every week but taking mine off sooner. Thank you for sharing this recipe with us.

A grilled pork chop sliced up on a cutting board.

What To Serve With This:

These pork chops would pair beautifully with a simple orzo pilaf, scalloped potatoes, pasta salad, or even a classic baked potato (or try this unique version!), not to mention anyone of these tasty salads.

FAQs for Tender Grilled Pork Chops

What thickness do you use for your chops?

I usually use 1/2- to 1-inch thick

What temperature do you use on the grill?

I set my pellet grill to 375 for medium heat.

How do you freeze this ahead of time?

I marinate them and then put them in the freezer. I pull them out in time to defrost in the refrigerator (so usually 24 hours-ish) and then put them on the grill when they are defrosted.

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Tender Grilled Pork Chops

4.6 stars (252 ratings)

Ingredients

  • 4 boneless pork loin chops (see note)
  • ¼ cup olive oil
  • 2 ½ tablespoons soy sauce
  • 1 teaspoon steak seasoning, store bought or make-your-own (see note)

Instructions 

  • Mix olive oil, soy sauce and steak seasoning together in a small bowl.
  • Add the pork chops to a large ziploc bag or flat dish and pour the marinade ingredients over the top. Refrigerate and marinade for at least 3 hours and up to 24 hours.
  • Heat a charcoal, propane, or pellet grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until an instant-read thermometer registers between 145 and 155 degrees F.
  • Remove the chops from the grill, tent them with foil, and allow them to rest for 5-7 minutes. Slice the chops across the grain and serve.

Notes

Steak Seasoning: here’s an easy and delicious copycat recipe for the Montreal Steak Seasoning: 2 tablespoons paprika, 2 tablespoons freshly ground black pepper, 1 tablespoon kosher/coarse salt, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon coriander, 1 tablespoon dill, 1/2 tablespoon crushed red pepper flakes. Combine all the spices together and store in an airtight container.
Pork: this recipe is quite adaptable – bone-in pork chops would probably work as well; I just prefer boneless. If you pork chops are over an inch thick, I’d suggest slicing them in half to form two thinner pork cutlets.
Marinade: the marinade doesn’t make very much so if you like a heavier application of marinade to pork chop ratio – simply double the marinade ingredients.
Serving: 1 Serving, Calories: 335kcal, Carbohydrates: 1g, Protein: 30g, Fat: 23g, Saturated Fat: 5g, Cholesterol: 90mg, Sodium: 693mg, Fiber: 1g, Sugar: 1g
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Recipe Source: from my sister-in-law, Angela

This recipe was originally posted May 17, 2010