How should I marinate and cook boneless pork chops?

I would brine them in a solution of water, kosher salt, sugar, and some spices like bay leaf and garlic. Brining helps keep the juices in. Or for some really rockin' chops, try this recipe...

***Beer-Brined Grilled Chops***

2 cups water

2 cups dark lager beer

1/4 cup coarse salt

3 tablespoons (packed) dark brown sugar

3 tablespoons mild-flavored (light) molasses

1 cup ice cubes

6 1- to 1 1/4-inch-thick center-cut pork chops

7 large garlic cloves, minced

3 teaspoons coarsely ground black pepper

2 teaspoons salt

2 teaspoons dried sage leaves

PreparationCombine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.

Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Serve.

Marinated Boneless Pork Chops

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Succulent Grilled Hickory Pork Chops

2 boneless pork chops

1/2 cup white wine

3 tablespoons olive oil

1 tablespoon lemon juice

1 clove garlic, crushed

1/2 teaspoon dried sage

2 teaspoons dried parsley

Pepper, to taste

Hickory wood chips

Mix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours.

Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes.

Preheat an outdoor grill for high heat and lightly oil grate. Put the soaked hickory chips over the coals.

Cook the pork chops on the grill for 10 to 15 minutes, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor.

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This is how I did them when I was a guest chef at a mid-high end restaurant near my apt, and we sold out an hour and a half before closing.

Preferably overnight, but at least a few hours (you'll kill them if you let them sit in there for less than an hour), use a simple brine. 1 cup kosher salt, 1/2 cup sugar, 1 gallon cold water.

Take the chops out of the brine about an hour before cooking, and rub them down with salt and lots of pepper.

If they're double thick, preheat your oven to 350.

Heat up a really heavy pan, preferably cast iron, until it's really hot. Put a decent amount of oil or clarified butter in the pan, get it evenly coated spread out, and put those pork chops in. Get a good sear on both sides. Cook to 140 for md rare (due to new safety regulation, pork is as safe or safer than beef since the late 90s. As it is, trichinosis dies at 137), 150 for md, and 165 for well (even if you cook it well, which should be a crime, the brining will help keep it juicy). If it's a double thick chop, you will need to finish it in the oven for a few minutes because by the time it would be done on the stove top, the outside would be way over seared. Take the chops, set them aside and put the pan back on the flame. throw some minced shallots in the pan and cook for just a minute, until they're really fragrant. Turn the flame off, and put in about 1/4 cup of cognac, stirring to scrape up the brown bits on the pan. Turn the heat back on slowly, and reduce the cognac by 2/3. At this point, you can either Add cream and boil until it's thick, or turn the heat off, let it cool until it's just too warm to touch, and swirl about 1/2 stick of butter into the sauce, keeping it moving constantly. Serve them with some mashed (or roasted leek and garlic creamy polenta, as I did in the restaurant)

I don't like to marinade boneless chops. I find they are flavorful with a few seasonings with maybe some bbq sauce on the side for dipping. I season with a combination of kosher salt, garlic pepper seasoning, chile powder and paprika. Let rest at room temp for 20 minutes and just fork pierce the meat to allow the seasoning to penetrate the meat. Heat grill to medium-high. Spray the chops with cooking spray and place on grill. Cook 3 minutes with lid closed, give a quarter turn (cross marks) and cook 3 minutes. Turn and cook like you did the first side. Remove from grill and let rest 10 minutes on serving platter, tent with foil.

I cooked these this past weekend. They were moist and delicious.

We all made corn on the cob on the grill, a whole onion sliced in half with butter, garlic powder and pepper (wrap in foil) and grilled garlic bread. That would be my recommendation.

Be careful of cooking boneless pork chops on the BBQ. If they are thin, you can have leather quickly. Make sure you use indirect heat.

Here's on of the things I do. I mix paprika (smoked is best), a little white pepper, a little cayenne pepper, garlic powder, onion powder, a little dried mustard (Coleman's is best) and a little brown sugar. Rub this on the chops, sit for a few minutes, then put on the BBQ on indirect heat. Watch them carefully because of the brown sugar.

I'd use Italian salad dressing, or oil/vinegar/spices of your choice.

Grill on the BBQ to get browned lines, then move to indirect heat.

If you don't have separate burners & a lid, to cook them indirectly,

wrap the pork chops in heavy foil, perhaps with onion or pepper.

fill a glass or ceramic cake pan 1/2 full of onions, zuchini, tater, carrots, peppers, whatever you like, then lay the pork chops on top, cover with foil and bake at 350 farenheit for 1 and 1/2 hours.

Oh it will be delicious - a really simple marinade is just a little olive oil, oregano, salt and pepper...leave it for a few hours and then straight to the BBQ !

enjoy your dinner