- 2-1/2 tsp.
- 2-1/2 tsp.
- 1 cup
- 1/2 tsp. ground
boneless pork chops 1 inch thick
- 1 Tbsp.
- 1/4 cup
- 3 Tbsp.
Tbsp. Worcestershire sauce
Tbsp. Dijon mustard
Tbsp. apple cider vinegar
Tbsp. brown sugar
- 1/2 tsp. granulated
- 1/2 tsp.
boneless pork chops or remove bone from the chops to avoid damaging the surface
of the griddle.
recipe was developed for the Gourmet Sizzler® Electric Griddle
(EA-DCC10). Adjustments may be necessary when using other models.
Brine the pork. In a
zipper storage bag, place salt, sugar and water and shake to dissolve. Add ground
thyme and pork chops to the bag. Shake again then set for a minimum 2 hours and
up to 5 hours in the refrigerator. Before grilling, remove the bag of pork from
refrigerator and set to room temperature for a minimum 30 minutes to 1 hour.
the Gourmet Sizzler® Electric Griddle, set to 350ºF to preheat.
Take out pork chops from brine bag, wipe surface
with paper towel. Make 4-5 cuts to the white layer of silver skin between meat
and fat if any to prevent the chops from curling while grilling.
When preheating completes in about 8 minutes, add
olive oil to the griddle and place the pork chops. Cook 3 minutes then turn the
temperature to 300ºF. Flip the pork chops, cook 6 minutes.
Flip the pork chops again, cover the griddle with
the lid and cook for an additional 3 minutes. Open the lid and check the center
temperature. If it had not reached 145ºF, flip the pork chops and cook more.
When cooked through, turn off the griddle, transfer the pork chops to a plate
and cover with aluminum foil. Set aside.
Make the sauce. In a small saucepan, combine all
sauce ingredients and heat to boil over medium heat.
Transfer the pork chops to a serving plate and pour
the sauce over the meat.