The secret to weeknight grilled pork chops? Soak thin cuts of meat in a punchy marinade, which only needs a few minutes to work its magic. Need more flexibility? The meat can hit the pork chop marinade up to 24 hours in advance so that you can prep ahead for any night of the week. No outdoor grill? You can sear the meat on a stovetop, using a grill pan set over medium-high heat.
We prefer shoulder (a.k.a. blade) or rib chops for this preparation, which both have a little more fat than pork loin chops. Opting for bone-in chops will ensure the meat stays juicy, but because they’re sliced thin, the cook time will be the same as with any boneless pork chop. You don’t really need an instant-read thermometer here—as long as you follow the timing guide and remember that the best pork chops are still a little rosy in the center—but if you feel more comfortable using one, look for an internal temperature of 140°–145°, then let the meat rest for a few minutes before digging in.
While you preheat the grill, prep some easy side dishes like grilled corn on the cob or grilled sweet potatoes with scallion mayo. Want more quick weeknight grilling recipes? Try grilled pork tenderloin marinated in molasses and mustard, grilled halibut fillets with basil butter, or simply grilled salmon with lemon juice and black pepper.