Grilled Boneless Pork Chops are about to become your new warm-weather staple. This 5-ingredient marinade does all the heavy lifting — you just fire up the grill. Juicy, flavorful chops hit the table in 45 minutes flat. Try my recipe for Pineapple Pork Chops or Crock Pot Pork Chops with Mushrooms and Gravy to switch up pork chop night.
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Why this Recipe is a Keeper
This recipe checks every box for a busy weeknight or a backyard cookout. It’s simple, fast, and absolutely packed with flavor.
- 5-Ingredient Marinade: You probably have everything in your pantry right now.
- Quick Cook Time: Just 10 minutes on the grill and dinner is done.
- Big, Bold Flavor: Soy sauce, lemon pepper, and garlic make every bite savory and satisfying.
- Crowd-Friendly: Scale it up easily to feed a hungry group with zero stress.
Want another easy weeknight favorite? Try this (inspired) Chinese pork recipe for Mongolian Pork. It’s a family favorite.
How Long Should I Marinate Pork Chops Before Grilling?
For this recipe, you need at least 30 minutes in the refrigerator. That gives the soy sauce, lemon pepper, and garlic enough time to work into the meat. If you have more time, you can marinate up to eight hours — the flavor gets even deeper.
I wouldn’t go beyond 24 hours, though. The soy sauce is salty, and too long in the marinade can make the texture a little off. Thirty minutes is the sweet spot for a weeknight, and a few hours is perfect if you’re planning ahead.
Pro Tip
Make sure every pork chop is fully coated before it goes into the refrigerator. Squeeze the air out of the zip-top bag and press the marinade against the meat. That direct contact is what gives you even flavor all the way through.
Ingredient Notes
You only need six ingredients for this recipe, and each one pulls serious weight. Here’s what you should know before you shop.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Boneless Pork Chops: Look for chops that are similar in thickness so they cook evenly on the grill.
- Soy Sauce: This is the base of the marinade — it adds saltiness and helps the meat brown beautifully.
- Vegetable Oil: Oil helps the marinade cling to the meat and prevents sticking on the grill grates.
- Lemon Pepper Seasoning: This does double duty — citrus brightness and peppery heat in one ingredient.
- Minced Garlic: Fresh minced garlic gives the best flavor, but jarred works great in a pinch.
Variations and Substitutions
This marinade is incredibly flexible. Swap ingredients based on what you have, and the recipe still delivers.
➡️ Swap the oil: Olive oil works well in place of vegetable oil.
➡️ Add vinegar: A splash of red wine vinegar or balsamic vinegar helps tenderize the meat further.
➡️ Replace the soy sauce: Liquid aminos or coconut aminos are great alternatives with a similar savory flavor.
➡️ Boost the lemon: Add fresh lemon juice or lemon zest for extra brightness.
➡️ Try a different sauce: Worcestershire sauce or Dijon mustard can add a nice depth to the marinade.
➡️ Finish with fresh herbs: Garnish with fresh rosemary, thyme, or parsley right before serving.
Special Equipment To Make It Easier
You don’t need much to pull this recipe off. A few basic tools make the whole process smooth and easy.
- Zip-top resealable bag: The best way to coat every chop evenly in the marinade.
- Measuring spoons and cups: The ratios in this marinade matter, so measure accurately.
- Grill: Preheated to medium-high for the best sear and grill marks.
- Tongs: Essential for flipping the chops without piercing the meat.
- Instant-read thermometer: Takes the guesswork out of knowing when the chops are done at 160°F.
How to Make the Recipe
This is a straightforward recipe that comes together in just a few steps.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix the marinade. Combine soy sauce, vegetable oil, water, lemon pepper seasoning, and minced garlic in a zip-top bag.
- Add the pork chops. Place all six chops in the bag and press the marinade around every piece.
- Refrigerate. Let the chops marinate for at least 30 minutes.
- Preheat the grill. Get it to medium-high heat before the chops go on.
- Grill and serve. Cook about seven minutes per side until the internal temperature reaches 160°F.
Prep Ahead and Short Cut Tips
A little planning ahead makes this recipe even easier on the day you serve it. Here’s how to get a head start.
➡️ Mix the marinade the night before: Combine all marinade ingredients in the bag and store it in the fridge until you’re ready to add the chops.
➡️ Marinate in the morning: Add the pork chops to the marinade before you leave for work — they’ll be perfectly ready by dinnertime.
➡️ Use pre-minced garlic: Jarred minced garlic shaves prep time down to almost nothing.
Alternate Cooking Methods
No grill? No problem — these marinated pork chops cook up beautifully indoors too.
- Grill pan: Heat a grill pan over medium-high heat, spray the grates with nonstick spray, and cook using the same time guidelines.
- Oven: Bake the marinated chops in an oven-safe dish at 400°F until the internal temperature reaches 160°F.
What Internal Temperature Should Grilled Pork Chops Reach?
The USDA recommends cooking pork to an internal temperature of 145°F, followed by a three-minute rest. This recipe calls for 160°F, which gives you a fully cooked chop with no pink in the center. Either temperature is safe, it just comes down to your personal preference. I always use an instant-read thermometer inserted into the thickest part of the chop to get an accurate reading. Don’t guess with pork — a thermometer is the only reliable way to know you’re there.
How to Store, Reheat and Use Leftovers
- Storing: Let the pork chops cool completely before storing. Place them in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked chops for up to 3 months — wrap each one individually before placing in a freezer bag.
- Reheating: Reheat leftover pork chops in a covered skillet over medium-low heat with a small splash of water or broth. This keeps them from drying out. You can also reheat in the oven at 325°F, covered with foil, for about 10-15 minutes.
- Using Leftovers: Slice leftover grilled pork chops thin and pile them into tacos or grain bowls. They’re also great chopped up and tossed into fried rice or a stir-fry — the lemon pepper and garlic flavors hold up beautifully.
Expert Tips for Making This Recipe
➡️ Watch your thickness: I always look for pork chops that are similar in size. Uneven chops mean some are done before others — and that’s a dinner-table headache.
➡️Don’t skip the rest: I let the grilled chops rest for 3-5 minutes before cutting. That keeps all those juices inside the meat where they belong.
➡️ Trust the thermometer: I never eyeball doneness with pork. Pull the chops at exactly 160°F and you’ll get perfectly cooked meat every single time.
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Easy Grilled Boneless Pork Chops Recipe
Equipment
- Zip Top bag
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Ingredients
- 6 Boneless pork chops
- ⅓ cup Soy sauce
- ¼ cup Vegetable oil
- ½ cup Water
- 3 tablespoons Lemon pepper seasoning
- 2 tablespoons Minced garlic
Instructions
- Add the soy sauce, vegetable oil, water, lemon pepper seasoning, and minced garlic to a resealable bag. Seal the bag and shake or massage it gently to combine the marinade.
- Add the pork chops to the bag. Seal the bag, pressing out as much air as possible, and turn the bag until the pork chops are evenly coated with the marinade.
- Refrigerate the pork chops for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Remove the pork chops from the marinade and place them on the hot grill. Grill, flipping once, until the pork reaches an internal temperature of 160 degrees F. The source specifies about 7 minutes per side.*
- Remove the pork chops from the grill and let them rest for 3 to 5 minutes before serving.
Christina’s Notes
- Use pork chops that are similar in size so they finish cooking at about the same time.
- Measure the marinade ingredients carefully. The soy sauce, vegetable oil, and water proportions are intentional.
- Press the air out of the zip-top bag before sealing it so the marinade stays in contact with the pork.
- Marinate the pork for at least 30 minutes for the best flavor.
- Preheat the grill to medium-high before adding the pork chops.
- Flip the pork chops only once for good grill marks.
- Use a thermometer to check the internal temperature before removing the pork chops from the grill.
- Let the pork rest for 3 to 5 minutes before cutting into it.
- To make a larger batch, double or triple all ingredients proportionately.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
I used it to marinate chicken thighs and they turned out absolutely delicious!
I love making marinades, yours is one of the best. The pork chops turned out to be extra juicy and flavorful. Highly recommended!
I’ve been looking for a new pork recipe and this was wonderful with the vinegar you mentioned in the post. Thank you!
Like seeing u on Home& Backyard, love your recipes!!!
Thank you so much! 🙂