In a shallow bowl or resealable bag, combine the ranch salad dressing, smoked paprika, and freshly ground black pepper, stirring until well blended. Place the boneless pork chops in the mixture, making sure each chop is thoroughly coated on both sides. Cover the bowl or seal the bag, then refrigerate for at least 30 minutes, though up to 8 hours will deepen the flavor. I find that marinating for at least 2-3 hours gives you the best ranch penetration without the meat becoming mushy.

Preheat your grill to create two temperature zones: one side should be very hot (around 400-450°F for direct, high-heat searing) and the other side medium (around 325-350°F for gentler cooking). Remove the marinated pork chops from the refrigerator and let them come to room temperature for about 5 minutes. Place the chops on the hot side of the grill and sear for 1-2 minutes per side without moving them—this creates a flavorful crust and locks in juices. I always resist the urge to flip too early; let that caramelization happen undisturbed for the best color and flavor.

After searing, immediately transfer the pork chops to the cooler side of the grill, cover the grill, and cook for 4 minutes. Flip the chops and continue grilling covered for another 4-6 minutes until they reach an internal temperature of 145-150°F when measured with a meat thermometer at the thickest part. The residual heat will continue cooking them slightly after removal, so aim for 145°F to ensure they stay juicy.

Transfer the cooked pork chops to a clean plate or cutting board and let them rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and moist rather than dry.