Pound the pork chops gently with a meat mallet before marinating to create surface texture that allows the soy sauce and lemon pepper to penetrate deeper for more intense flavor in just 45 minutes.

Maintain a 2:1 ratio of vegetable oil to soy sauce to prevent over-salting and ensure the marinade coats evenly without making the chops too salty or dry during grilling.

Mince garlic finely or use a microplane to grate it fresh, as this releases aromatic compounds that dissolve better into the marinade for more flavorful results than larger pieces.

Remove chops from marinade and pat completely dry with paper towels 10 minutes before grilling to achieve a caramelized crust and prevent excess moisture from creating steam on the grill.

Grill to an internal temperature of 145°F for perfectly cooked, juicy boneless pork chops—use a meat thermometer inserted at the thickest point to avoid overcooking, which dries out this lean cut.