Boneless Grilled Pork Chops

Sometimes I may sound like a broken record, stating how much I love America’s Test Kitchen, but I really do! And as you may have noticed, many of my recipes on here are courtesy of them. The one I am bringing you today, is so absolutely delicious and easy, that I do not think I will fix regular pork chops any other way again. This technique turns out perfectly juicy chops, which at least for me is always a challenge not drying them out. To boot, it only takes a few ingredients. The anchovy paste threw me for a few minutes, as I have never actually used it, but I gave in and bought a tube. When I tasted the chops, I never would have guessed that ingredient was used if I hadn’t put it on there myself.


I served these with a rice pilaf, and they paired together wonderfully. The leftover chops also heated up perfectly the next day for lunch.

Boneless Grilled Pork Chops
Serves 4 to 6

6 (6- to 8-ounce) boneless pork chops, 3/4 to 1 inch thick
3 tablespoons salt
1 tablespoon vegetable oil
1 1/2 teaspoons honey
1 teaspoon anchovy paste (or very well-mashed rinsed and dried anchovy fillets)
1/2 teaspoon pepper


Cut 2 slits about 1 inch apart through outer layer of fat and connective tissue on each chop to prevent buckling. Dissolve salt in 1 1/2 quarts cold water in large container. Submerge chops in brine and let stand at room temperature for 30 minutes.

Whisk together oil, honey, anchovy paste, and pepper to form smooth paste. Remove pork from brine and pat dry with paper towels. Using spoon spread half of oil mixture evenly over 1 side of each chop (about 1/4 teaspoon per side).

FOR A CHARCOAL GRILL: Open bottom vent completely. Light chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

Clean and oil cooking grate. Place chops, oiled side down, over hot part of grill and cook, uncovered, until well browned on first side, 4 to 6 minutes. While chops are grilling, spread remaining oil mixture evenly over second side of chops. Flip chops and continue to cook until chops register 140 degrees, 4 to 6 minutes longer (if chops are well browned but register less than 140 degrees, move to cooler part of grill to finish cooking). Transfer chops to plate and let rest for 5 minutes.

Recipe from America’s Test Kitchen.

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Marinated Grilled Chicken Breasts

Despite the 100+ degree weather in TX right now, we decided to grill tonight for dinner. The final result of this delicious chicken, which then turned into rice bowls was well worth the short time of suffering outside over a grill during the heat of the day. You can also do this just as easily on a grill pan on the stove.

If you have any apprehensions of the chicken tasting like beer, do not worry at all! I haven’t had a beer in probably 15 years as I absolutely cannot stand the taste of it, but I LOVE this marinade and how tasty this chicken comes out. There is zero beer taste after being grilled.

I mentioned above, and you can see from the picture, 9 times out of 10 we use this chicken recipe to make rice bowls. I slice the chicken into thin strips after being grilled. I make a simple cilantro lime rice, portion that into bowls, then top with whatever we want that day. I typically stick  with rice, chicken, cheese, lettuce, and then add a little salsa as I eat it. My wife will add beans, sour cream, guac, corn, or whatever else suits her fancy.

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Grilled Marinated Chicken Breasts



¾ cup Mexican beer, such as Dos Equis

1 tablespoon soy sauce

1 tablespoon lime juice

½ tablespoon canola oil

½ tablespoon Worcestershire sauce

1-2 garlic gloves, minced

1lb boneless, skinless chicken breasts


In a large sealable bag, add the first six ingredients, mixing well. Add chicken breasts to bag, seal, and work the pieces to make sure the marinade as coated all the chicken. Refrigerate for 30 minutes, or up to a couple of hours, flipping the bag halfway through.

Grill over medium high heat until internal temperature has reached 165˚ F. Try not to turn the chicken more than once or twice.

Note: I recommend pounding out the chicken breasts into thin, uniform sizes before marinating. For these pictured above, I actually sliced the breasts in half width wise, then pounded them. It started at 2 pretty good sized breasts, and ended as four perfectly sized portions.