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1 tablespoon extra virgin olive oil
½ teaspoon sea or kosher salt
pinch freshly ground black pepper
Onion Rings:
1 large onion, cut into
1
⁄3 to ½-inch slices
1 tablespoon extra virgin olive oil
¼ teaspoon sea or kosher salt
1
⁄8 teaspoon freshly ground black pepper
1
⁄8 teaspoon paprika
1. Fit the grill with one grill and one griddle plate and preheat both to 450˚F.
2. While the unit is preheating, put all of the “Chips” ingredients into one mixing bowl
and toss, and all of the Onion Rings ingredients into a separate bowl and toss.
3. Once the unit has preheated, place the potatoes on the hot griddle side and the onions on
the hot grill side.
4. The potatoes will take about 8 to 10 minutes per side – you want them to be very crispy so
you may have to grill in batches in single layers. The onions will take about 5 minutes per
side, or until grill marks are well defined.
5. Remove and serve immediately, sprinkling with more salt if desired.
Nutritional information per serving:
Calories 50 (80% from fat) • carb. 2g • pro. 0g • fat 5g • sat. fat 1g
• chol. 0mg • sod. 196mg • calc. 6mg • fiber 0g
Grilled Pork Chop, Cuban-Style
Latin flavors work well with pork. Be sure to get the thick-cut pork chops
for the best flavor, and don’t overcook, which dries pork out.
Griddler
®
Elite Cooking Position: Closed
Plate Side: Grill
Makes 4 servings
4 thick-cut boneless pork chops, about 2½ pounds in total
¼ cup olive oil
½ teaspoon dried oregano
½ teaspoon ground cumin
¼
to ½ teaspoon sea or kosher salt
pinch freshly ground black pepper
1. Place all of the ingredients in a shallow glass baking dish, turning chops to coat. Cover and
marinate for 1 to 2 hours.
2. Once pork has marinated, fit the grill with the grill plates and preheat both plates to 425˚F.
3. Place the marinated chops on the preheated lower grill plate. Close the unit and using
the cover height adjuster, adjust the upper plate so it is just resting on top of the chops.
Grill for about 7 minutes, depending on thickness, or until the internal temperature
registers 130˚F.
4. Remove chops from grill and let rest until internal temperature is about 140˚F.
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