While I have to admit, I’m usually a sucker for a big, fat, bone-in pork chop, these little boneless guys are so easy to cook they often capture my attention. The thinness, and absence of a dense bone, means they are fast to cook. And while they may not back the same flavor as their bone in cousins, they still taste (when cooked right) really great. Particularly, if you grill them (of course they are great baked too).

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But all too often what should be a flavorful, tender, juicy chop, gets absolutely hammered on the grill and ends up more hockey puck than succulent chop. Or if undercooked, you get you get an under cooked, gray, flabby and raw chop. Either way it’s no good.

Well the good news, is that grilling these chops is actually really simple. And if you learn just a few techniques – which are actually the same for almost all grilled meat – you’ll have them turn out perfect every time. With awesome looking grill marks, great flavor and tender, juicy meat.

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