How to Tenderize Pork Chops for a George Forman Grill

Lean boneless pork cooks quickly without drying on the George Foreman Grill.

The George Foreman Grill allows you to cook delicious tender pork chops right on the kitchen counter. Pork chops are cut from lean white pork and tend to dry out when they are overcooked. The ingredients in the marinade naturally soften the meat's connective tissue and create a crust salty crust to seal in moisture. It only takes a little preparation to ensure pork chops stay tender and juicy when they are cooked on the George Foreman Grill.

Things You'll Need

• Quart size zip-top plastic freezer bag
• 2 boneless pork chops (1/2 -- 3/4″ thick)
• 2 tbsp pineapple juice
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1/2 tbsp dark brown sugar
• 1 clove fresh mince garlic or 1/2 tsp dried granulated garlic
• Pinch red pepper flakes (optional)
• Plastic tub
• Refrigerator
• Internal probe thermometer
• Tongs
• Cutting board
• Sharp knife

Instructions

1. Open the zip-top plastic bag wide and carefully lower the boneless pork chops into the center of the bag to avoid touching the raw meat to the open seal.

2. Add the pineapple juice, soy sauce, vegetable oil, dark brown sugar and garlic to the zip-top plastic bag. A small pinch of red pepper flakes adds a touch of spicy heat.

3. Squeeze as much air as possible out of the zip-top plastic bag before sealing it securely.

4. Set the bag in a plastic tub and slide it into the refrigerator to marinate for at least 3 hours or overnight.

5. Preheat a George Foreman grill at its highest setting for 5 minutes with the lid down. A George Foreman grill reaches about 400 degrees Fahrenheit on high heat settings.

6. Lift the lid and set the marinated pork chops on the bottom plate at least one inch apart.

7. Close the lid and allow the pork to grill for 6 minutes before lifting the lid to insert an internal probe thermometer into the thickest part of the thickest pork chop.

8. Lower the lid and continue to grill the marinated pork chops for an additional 2 minutes or until internal temperature is 160 degrees F.

9. Remove the pork chops to a cutting board with a pair of tongs and allow them to rest for two minutes before slicing thinly across the grain before serving.

Tips & Warnings

• Grill pineapple rings dusted with a little brown sugar on a George Foreman grill to pair with the pineapple juice marinated pork chops.

• Making too many holes with the probe thermometer will allow the juices to run out of the pork chop. Reuse the same hole in the meat to take second and third readings.

References

• United States Department of Agriculture: Food Safety Education: Is It Done Yet?
• Nancy's Kitchen: Marinades: Teriyaki Marinade
• George Foreman Grill Recipes: Meat Grilling Chart