Recipe: Cooking heartwarming wine & dine pork chops on George Foreman Grill
This flavor bomb will be an absolute favorite once you try it. Plum and wine add a certain festive warmth to any dish, but a grilled loin chop is also mild to enhance their flavors to the max.
Equipment
- George Foreman Grill
Ingredients
- 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
Instructions
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.
Notes
Be it a holiday, weekend, or a chill Friday night, this meal won’t fail to amuse you, your family, and your friends. Marinading is useful because it makes the meat tender and infused with a packet of flavors. Always add some sweet, acidic, savory, and umami flavors for a balanced taste.