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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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)

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!

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

Try This Next Za’atar Chicken

Chile Mustard Pork Kabobs

Pork Tenderloin with Mustard Sauce

Instant Pot Salsa Pork Chops

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.

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!

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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Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

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