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R ECI PES
STICKY SOY PORK CHOPS
Ingredients:
2 Tbsp. brown sugar
1 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
1 Tbsp. minced ginger
1 Tbsp. vegetable oil
1 tsp. sesame oil
4 bone-in pork loin chops, frenched (about 1/2-inch thick)
1/4 tsp. each salt and freshly ground pepper
2 Tbsp. sesame seeds
2 green onions, finely chopped
Directions:
1. Stir brown sugar with rice wine vinegar, soy sauce, ginger, vegetable oil and
sesame oil until combined. Toss marinade with the pork chops. Marinate for 10
minutes. Remove pork from marinade. Transfer marinade to small saucepan and
cook set over medium heat for 3 to 5 minutes or until syrupy and thick.
2. Meanwhile preheat George Foreman Grill for 5 minutes with lid closed. Season
pork all over with salt and pepper. Place on grill, cook for 8 to 10 minutes or until
internal temperature reaches 160°F for medium.
3. Brush cooked marinade over pork chops. Garnish with sesame seeds
and green onions.
Tip: Get your butcher to French the pork chops or substitute boneless pork loin
chops, if desired.
HARVEST HAM PANINI
Ingredients:
2 slice of whole grain bread
2 ounces deli ham
½ apple or pear, thinly sliced
¼ cup shredded 2% cheddar cheese
1 tablespoon butter
(optional) thinly sliced onion
Directions:
Spread ½ tablespoon butter to each slice of bread. Place one slice of bread, butter
side down, on grill. Top one slice of bread with ham, apple/pear, onion, cheese. Add
remaining slice of bread, butter side up, to Panini. Preheat your George Foreman grill
and grill for 4 to 7 minutes or until golden brown.
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