Are you looking for a quick and easy way to cook pork chops? Look no further than your George Foreman Grill! With just a few simple steps, you can have tender and juicy pork chops ready to serve in no time. In this article, we will explore two mouthwatering recipes that require minimal effort but deliver maximum flavor. So, let’s get grilling!
The Perfect Cut for Grilling
To achieve optimal results on your Foreman Grill, it is recommended to use center-cut boneless chops that are approximately 1/2″ to 3/4″ thick. Bringing the pork to room temperature before grilling ensures even cooking and prevents the center from being undercooked. So, take the chops out of the refrigerator about 30 minutes prior to cooking.
Prepping and Grilling
To seal in the flavors and juices, it is crucial to fully preheat your grill. Use a digital meat thermometer to check for doneness as pork can easily be overcooked and become dry, especially leaner cuts. Allow the pork to rest for at least 5 minutes after grilling to allow the juices to reabsorb before slicing.
Recipe 1: Easy Grilled Pork Chops
Ingredients:
- 2 center-cut boneless pork chops, 1/2″ to 3/4″ thick
- 2 tsps extra virgin olive oil (EVOO)
- 1/2 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
Directions:
- Brush both sides of the pork chops with EVOO. Season them all over with salt and pepper. You can add additional seasonings of your choice at this point.
- Preheat your George Foreman Grill for at least 5 minutes on high. Grill the pork chops with the top closed for 4 minutes. Check the temperature with a meat thermometer inserted into the center. For medium, you’re looking for a minimum internal temperature of 145°F, and for well done, it should be up to 160°F. Continue grilling if necessary.
- Remove the chops from the grill and let them rest for 5 minutes. Serve with your favorite sides.
Recipe 2: Easy Marinated Grilled Pork Chops
Ingredients:
- 2 center-cut boneless pork chops, 1/2″ to 3/4″ thick
- 1 tsp any wet mustard
- 1 tsp honey
- 1 tsp soy sauce or tamari
- 1/2 tsp freshly ground black pepper
- 2 dashes Worcestershire sauce
- Vegetable oil for grilling
Directions:
- In a small bowl, whisk together all the marinade ingredients. Place the pork chops in a sealable plastic bag and pour the marinade over them. Seal the bag and massage gently to coat the chops. You can let the pork sit out for at least 30 minutes or refrigerate it in the marinade for up to 8 hours.
- Preheat your George Foreman Grill for at least 5 minutes on high. Coat both plates of the grill with vegetable oil. Grill the pork chops with the top closed for 4 minutes. Check the temperature with a meat thermometer inserted into the center. For medium, aim for a minimum internal temperature of 145°F, and for well done, go up to 160°F. Continue grilling if needed.
- Remove the pork from the grill and let it rest for 5 minutes. Serve with your favorite sides.
Suggested Side Dishes
To complement your grilled pork chops, we recommend simple and fuss-free side dishes. Pork pairs beautifully with a starch and a green vegetable. Here are two delightful options that won’t take up much of your time.
Basic Creamy Polenta
Ingredients:
- 6 cups water
- 2 tsps sea salt
- 1-3/4 cups cornmeal
- 3 TBS unsalted butter
Directions:
- In a large saucepot, bring 6 cups of water to a boil and stir in the salt. Gradually whisk in the cornmeal until well blended.
- Reduce the heat to low and cook, stirring often, for about 15 minutes, until the water is absorbed and the cornmeal is soft. Turn off the heat and stir in the butter until melted.
- Serve some of the polenta with the pork chops. If you have any leftovers, store them in the refrigerator overnight for another meal. You can slice the chilled polenta into 2″ squares and grill them on your George Foreman Grill.
Grilled Green Beans with Cherry Tomatoes
Ingredients:
- 1 lb green beans, washed and ends trimmed
- 3 TBS extra virgin olive oil (EVOO)
- 1 cup halved cherry tomatoes
- Sea salt and freshly ground black pepper to taste
- Fresh lemon juice
Directions:
- Dry the cleaned beans by placing them on paper towels and blotting with another towel while you heat the grill to high. Place the beans in a large bowl, add EVOO, and toss to coat.
- Grill the beans in batches for approximately 3 to 6 minutes until slightly tender. They should still have a bit of crispness. Transfer the beans to a serving platter. Add the tomato halves and season with salt and pepper to taste. Squeeze fresh lemon juice over the beans and tomatoes, enough to lightly dress them. Serve alongside the pork chops. Any leftovers can be refrigerated for later.
For more recipes and grilling inspiration, visit Ekilove, your ultimate cooking resource.
So, fire up your George Foreman Grill and get ready to enjoy the succulent flavors of these easy pork chop recipes. With minimal effort and maximum taste, you’ll be savoring a delicious meal in no time. Happy grilling!
