Learn how to cook pork chops on George Foreman Grill. The best recipe, tips and tricks!
Pork chops can be an elegant holiday meal, served with sophistication, and also a sticky treat. When you buy them at the supermarket, they are usually thin and easily overcooked, resulting in a dried-out bland mess that is difficult to chew. If possible, obtain thicker, double-cut chops.
Seasoning is simple; they pair well with many spices, including garlic, thyme, lime, balsamic vinegar, cumin, bbq sauce, black and rose pepper, and chili, but apple is something special. Apple goes well with pork in general; they complement each other perfectly. Pork chops are often bland, so season generously with salt before grilling, baking, or cooking in stock.
Foreman grills are a great alternative to outdoor grilling, so you can make a perfect grilled dish on it no matter what the weather or occasion. If you miss the smokey flavor, you can also purchase a grilling palette to use on your George Foreman grill, which comes in a variety of wood types. You can also prepare the meat and the side dish at the same time to save time.
How long does it take to cook pork chops on George Foreman Grill?
The Foreman contact grill is a fast-paced cooking tool that takes less time to cook meat on than, say, an oven.
Pork chops tend to dry out fast and are especially easy to overcook on the grill, so stick to high heat and short cooking times, and keep your eye on the prize: your perfect chops.
For this very reason, only grill thicker chops. 7-9 minutes overall is plenty, but thinner chops or medium-rare doneness can be acquired in 5 minutes as well. It’s up to your preferences.
Pork chops are also easy to combine with a lot of sides, very affordable, can be reusable in a sandwich, and good for a solid week in the fridge after being cooked. It’s a great alternative to a steak because it’s easier to cook.
Recipe: Cooking heartwarming wine & dine pork chops on George Foreman Grill
- George Foreman Grill
- 1,5 dl Red Porto wine
- 1 Sweet ripe plum chopped
- 4 Bone-in loin pork chops
- ½ tbsp Salt
- 2 tbsp Butter
- ½ tbsp Nutmeg
- ½ tbsp Ground black pepper
- 1 Finely chopped medium red onion
Make the marinade the day before to allow the flavors to blend beautifully.
- For 10 minutes on low heat, blanch the finely chopped onion with the plum in butter.
- Simmer for 30 minutes, covered, on low heat, with the Porto wine, salt, nutmeg, and ground black pepper.
- Marinate the loin pork chops in it overnight in the fridge, tightly covered.
- Remove your marinated pork chops from the fridge 30 minutes before cooking and remove the lid.
- Allow it to reach room temperature.
- Preheat your Foreman Grill for at least 5-7 minutes on high heat.
- Because we're using bone-in loin pork chops, we won't cover the grill with the lid.
- Place the chops on the hot grill and baste them with the wine-spice-butter mixture frequently while grilling.
- Sear each side quickly and thoroughly for 2.5 minutes.
- Remove from the grill and set aside for 8-10 minutes before serving.
The best cooking time and temperatures
Cooking times and temperatures are very simple when it comes to any cut of pork chops. They require 5-9 minutes of cooking time on the grill at 450°F, until a 145°F internal temperature is reached for medium-rare doneness. When cooked until medium-rare, the meat can be slightly pink still, but that is perfectly normal.
You can either choose to make them medium or well-done, but it’s better to enjoy them while still moist and juicy, and not overdone. Try to go for high heat and short cooking times for a golden crust with tender insides.
Never cook pork chops straight from the fridge, always let it come to room temperature beforehand. This results in even cooking whether you choose bone-in or boneless one.
Although contact grills do not require the use of oil, it is best to use it when grilling pork chops because the meat is lean and fatless and tends to stick to the grill. Oil or butter the meat rather than the grill, and for a richer flavor, continue to brush it with butter while grilling.
Should I use boneless pork chops?
Cooking boneless or bone-in pork chops on a George Foreman grill requires a slightly different technique and cooking times.
Bone-in chops cook much faster and are more moist and flavorful. Because you can close the lid flatly on a contact grill, boneless chops are easier to make and they are slightly cheaper too. When cooking a bone-in pork chop on a Foreman grill, you must flip the meat because the lid cannot be closed.
If you prefer boneless chops, tenderize the meat ahead of time. Use acidic juices such as lime, pineapple, milk marinade, balsamic vinegar, or lemon to achieve this. Then, cook it on high heat for a very short time, taking care not to overcook it.
How to improve my pork chops recipe?
Even the most basic pork chops can be amazing when cooked properly, but there is always room for improvement in any recipe.
Every recipe starts with the quality of the ingredients.
When it comes to pork chops, usually loin and rib cuts are the best choices. They both come in a boneless and bone-in variety, but the bone-in version retains much more moisture.
You can also improve your recipe by marinating them for a longer time before cooking. Besides butter, oil, alcohol, or stock, you can also use milk to marinate pork chops, because they tenderize the meat beautifully.
You can try one of the most classic servings of pork chops and make warm applesauce on the side. Adding fresh herbs and spices instead of pre-packaged ones level up any food significantly and is well worth the try. You can keep some fresh herbs in the kitchen for everyday cooking.
Pork chops can be a dramatic, sophisticated or sticky sweet meal depending on your preferences. Our best tips for a side dish are sweet potatoes, sticky fried rice, or glazed carrots.
Try to go for bone-in chops and marinade them prior to cooking. Always let it come to room temperature before cooking and let it rest after grilling for a few minutes.
Cooking times and temperatures are not so varied when it comes to making pork chops, but there can be slight differences based on how thick your slice is. The thicker the better, because it’s not so easily dried and overcooked.
For seasoning, pork loves a good fruit or something sweet to it, such as apples, plums, honey, or any glaze. It gives the pork a good caramelized golden finish, but try to keep the insides slightly pink for the best consistency. Butter can also help to enhance the spices and flavors of any dish while grilling.
If you feel like experimenting, you can try your hand at some sesame oil, soy sauce, or honey with maple sauce as seasoning for a brave and unique flavor.
So, what did you think about the pork chops recipe on George Foreman Grill? Please, feel free to share your opinion below!