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Nutrition Facts
Serving Size 1 (44g) Recipe makes 4 servings The following items or measurements are not included below: 4 boneless pork chops
Calories 57
Calories from Fat 0		(1%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1340mg		55%
Potassium 92mg		2%
Total Carbohydrate 12.2g		4%
	Dietary Fiber 0.3g	1%
	Sugars 9.6g
Protein 2.6g		5%
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Easy and Delicious Choppers

Recipe #189126 | 40 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Redneck Epicurean
Oct 4, 2006

I have a little George Foreman grill I got in college. I still use it for quickie meals. This one is just perfect. The marinade is delicious and I usually throw it all in a bag and when I get ready to go, just pull out the meat and slap it on the grill. These choppers are also great on the regular grill or fried and I always have the ingredients on hand.

SERVES 4 (change servings and units)

Ingredients

1/3 cup soy sauce
3 tablespoons maple syrup
1 garlic clove, minced
2 pinches powdered ginger
2 tablespoons onions, finely chopped
1 pinch cayenne pepper
4 boneless pork chops

Directions

1
Mix the marinade and chops together in a zip top bag and seal, getting as much of the air out as possible. Refrigerate at least 30 minutes.
2
When ready to cook, preheat the grill. When it's ready, place the chops on the grill and close the top. Leave until cooked through, and this will take anywhere from 3-5 minutes, depending on how thick your chops are.
3
To fry, just heat a tablespoon of oil in a skillet and fry until done.

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Featured Reviews for This Recipe

From: DeniseBC

On May 4, 2009

This was really good! I needed something at the last minute with pork chops, so I only marinated them for about an hour, but next time I'll let them marinate all day. I'm still getting used to my George Foreman (I think I was the last person in the world not to have one!), so my chops could have been moister, but that was no fault of the recipe!

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From: Happy Hippie

On Oct 30, 2007

It's hard to believe that just a little over a year ago, this little gal posted this recipe, which will have a starring role at our dinner table tomorrow evening. At that time, I will post a proper review. I'll be cooking it on an open indoor grill and will serve with mashed potatoes or cabbage, haven't decided yet; in any case, Amy will shine in our home tomorrow evening.

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From: Sherrybeth

On Oct 29, 2007

I had a good cry making this recipe. Sometimes I miss Amy so much I can almost feel her sweet spirit in the kitchen with me. I had 3 BIG boneless chops that I needed to do something with. I put these on to marinade early Saturday morning and we grilled them on the George Foreman late Saturday afternoon. The combination of flavors was GREAT. The chops were moist and tender with the cayenne adding just a hint of heat and the maple syrup adding a bit of sweet. Mark really liked this recipe and we will be using it again.

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From: freya1924

On Jun 13, 2007

I had way too much fun with this. Truly a fab way to serve this. I tried your way once, then revamped a bit with some s sprinkling of Italian herbs in exchange of cayenne and the syrup. I used French Tart's Foo salt- just a pinch. No matter how I did it, it came out great. Thanks for a great idea! No leftovers!

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