How to Cook Boneless Pork Chops on a Foreman Grill

George Foreman grills advertise that they grill out the fat. Most of the grills sit at an angle to allow the fat to drain down into a grease tray. The top lid puts pressure on the meat. Sometimes this can cause the meat to dry out. Marinate the meat before cooking to help it stay moist. Use any type of marinade or sauce. George Foreman grills cook quickly, so watch the pork chops to prevent burning.

Things You'll Need

• Large bowl or pan
• Raw pork chops
• Marinade
• George Foreman grill
• Spatula
• Grease tray

Instructions

1. Fill the bottom fourth of the large bowl or pan with marinade. Place the pork chops inside, then pour over enough marinade to cover the pork chops. Put the dish in the refrigerator for one to two hours.

2. Remove the pork chops from the refrigerator. Plug in the grill. Put the grease tray at the end of the grill. As the grill starts to heat, put the pork chops on the grill and spoon a little bit of marinade on the pork chops.

3. Halfway through cooking, flip the pork chops over. The grill cooks both side, but the bottom grill is hotter.

4. Unplug the grill and remove the pork chops with a plastic spatula. Metal utensils can scratch the grill surface.

Tips & Warnings

• For easier cleaning, use a plastic scraper to brush the loose grease and debris off the grill soon after your food is done.

References

• George Foreman Grill review