A quick and flavor-packed way to get beautifully grilled boneless pork chops on the table—with that perfect balance of smoky char and juicy tenderness, all thanks to a little cowboy butter magic.
Grilled Boneless Pork Chops
Ingredients
- 6 pork chops boneless, cut to 1 ½ inches thick
- Cowboy Butter seasoning generous amounts encouraged
Instructions
Preheat
- Fire up your grill and let it roar to a steady 500°F. You want those grates sizzling hot so the chops get that glorious sear right out of the gate.
Season like you mean it
- While the grill preheats, pat the pork chops dry with a paper towel—this helps the seasoning stick and the crust form. Then, liberally dust each side with cowboy butter seasoning. Press it in with your hands like you’re giving the meat a spice massage. It should smell like herbed garlic butter meets smoky campfire.
Grill
- Lay the chops down on the hot grates, listening for that satisfying sizzle. Grill them for 4–5 minutes per side, depending on thickness, until the internal temp reads 140°F. You’re aiming for those golden brown grill marks and edges that are just starting to crisp up.
Rest
- Pull the chops off the grill and set them on a platter. Tent loosely with foil and let them rest for 5–10 minutes. During this time, the juices settle back in, and the internal temp glides up to a perfect, safe 145°F—leaving you with meat that’s tender, moist, and full of flavor.
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