Pork Chops on an Indoor Contact Grill

We LOVE our George Foreman indoor contact grill.  Here are two or our favorite pork chop recipes using the grill.  One recipe is marinated, the other uses a delicious dry rub, both of which are prepared ahead of time.  I purchase a boneless pork loin (4-5 pounds)and have it cut into a roast or two and have the remainder cut into half inch thick chops that weigh about 5-6 ounces each.  We almost always grill them in the summer for perfect, FAST, easy meals.  

A couple hints…don’t press down on the grill and press out the meat juices, and less is more when it comes to grilling time, for tender juicy chops.  We find that 3 minutes is usually plenty of time to bring the 1/2" thick pork chops to 145°, the newer safe temperature for pork. IF your chops are thicker you may have to check them and then let them cook a little longer.  Let them rest 3-5 minutes on the plates or platter while you finish serving.    These take about twice as long on your regular grill or in a grill pan.                   

Zesty Grilled Chops for 2

     1/4     cup  soy sauce

  1           tablespoon lemon juice

  1           teaspoon  chili sauce

  1           teaspoon  brown sugar

     1/4     teaspoon  Garlic -- minced (1 clove)

  2          5-6 ounce  Pork Loin or Rib Chops -- sliced 1/2" thick

In a large resealable plastic bag, combine the first five ingredients; set aside 1/3 cup for basting. Add pork chops. Seal bag and refrigerate overnight.

Preheat contact grill 5-6 minutes.  Drain and discard marinade.  Grill chops 3-5 minutes or until an instant read thermometer reads 145°. 

Let rest 3 minutes before serving.

                 

Pork Chop Willy's Grilling Rub for Pork Chops

  1         tablespoon  sweet paprika -- preferably Spanish

  1           teaspoon  freshly ground black pepper

  1           teaspoon  coarse salt -- either kosher or sea salt

     1/4     teaspoon  sugar

     1/4     teaspoon  chili powder

     1/4     teaspoon  granulated garlic or garlic powder

     1/2     teaspoon  onion flakes (the original recipe uses 1/4 tsp. onion powder

    1/16    teaspoon  ground cayenne 

  2           5 ounce  pork loin, lean, boneless -- sliced into 1/2" thick chops

At least 1 and up to 8 hours before you plan to grill the pork chops, prepare the dry rub, combining the ingredients in a small bowl. Coat the chops with the spice mixture, place them in a large plastic bag, seal, and refrigerate.

Remove the chops from the refrigerator and let them sit covered at room temperature for about 20 minutes.

Heat contact grill 5-6 minutes, after coating plates very lightly with oil or lard.  Grill chops 3-5 minutes, or until 145° on instant read thermometer.  Let rest 3-5 minutes off grill before serving.