Boneless Pork Chops | zojirushi.com

Ingredients (serves 4):

2-1/2 tsp. salt
2-1/2 tsp. sugar
1 cup water
1/2 tsp. ground thyme
4 boneless pork chops 1 inch thick
1 Tbsp. olive oil

Sauce:

1/4 cup ketchup
3 Tbsp. water
1-1/2 Tbsp. Worcestershire sauce
1-1/2 Tbsp. Dijon mustard
1-1/2 Tbsp. apple cider vinegar
1-1/2 Tbsp. brown sugar
1/2 tsp. granulated garlic
1/2 tsp. onion powder

*Use boneless pork chops or remove bone from the chops to avoid damaging the surface of the griddle.

*This recipe was developed for the Gourmet Sizzler® Electric Griddle (EA-DCC10). Adjustments may be necessary when using other models.

1

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.

2

Turn on the Gourmet Sizzler® Electric Griddle, set to 350ºF to preheat.

3

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.

4

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.

5

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.

6

Make the sauce. In a small saucepan, combine all sauce ingredients and heat to boil over medium heat.

7

Transfer the pork chops to a serving plate and pour the sauce over the meat.

8

Enjoy!