Herb Grilled Boneless Pork Chops, Optional Brine

(this is important as the citrus will begin to “cook” the chicken and toughen it).

While marinating the chicken, preheat the Cuisinart ® Griddler Express™ on high setting. When grill is hot and chicken has finished mari- nating, drain the chicken well and discard mari- nade. Arrange the chicken on the hot grill, spacing evenly, and close using medium pressure. Grill for 6 to 8 minutes. Chicken will be opaque with distinct grill markings, and juices will run clear, not pink.

Check internal temperature of chicken with an instant-read thermometer, the temperature should be 170°-175°F. Chicken can be served hot, or cooled, covered and refrigerated for another use such as a salad.

Tip: If fresh herbs are not available, substitute 1 tablespoon of a dried herb such as basil, oregano, rosemary, or thyme.

Nutritional information per serving:

Calories 155 (18% from fat) • carb. 2g • pro. 31g

•fat 3g • sat. fat 1g • chol. 79mg • sod. 546mg

•calc. 23mg • fiber 0g

Herb Grilled Boneless

Pork Chops

Makes 4 servings

1teaspoon herbes de Provence or Italian herb blend

1/2 teaspoon kosher salt

1/2 teaspoon paprika (sweet or hot, to taste)

1/4 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper

4boneless pork loin chops, all the same thickness (1/2 to 3/4 inch), each about 5 ounces

Combine herbs, salt, paprika, dry mustard, and pepper. Blend well. Rub evenly on pork chops. Let stand for 15 to 20 minutes. (Or may be done early in day, covered and refrigerated.)

Preheat Cuisinart ® Griddler Express™ on high setting. When hot, arrange the seasoned pork chops evenly spaced on the lower grill plate.

Close and grill for 41/2 to 6 minutes – grilling time will depend on thickness and temperature of meat. Internal temperature of pork should register about 155°-160°F when tested with an instant-read thermometer.

Nutritional information per serving:

Calories 289 (37% from fat) • carb. 0g • pro. 43g

•fat 12g • sat. fat 4g • chol. 116mg • sod. 543mg

•calc. 52mg • fiber 0g

Grilled Jamaican-Style

Jerk Turkey Cutlets

You may prepare your own “jerk” seasoning, or use 11/2 tablespoons of a prepared seasoning.

Makes 4 servings

1/2 ounce very finely minced onion

1 teaspoon brown sugar

1 teaspoon thyme

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne

1/2 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/8 teaspoon freshly ground nutmeg

4boneless turkey breast cutlets (about 5-6 ounces each)

Combine onion, brown sugar, thyme, salt, pepper, cayenne, allspice, cinnamon, ginger, and nutmeg and stir to blend. This can be done using a mortar and pestle or Cuisinart® MiniPrep® or MiniChopper. Rub the seasoning on dry turkey cutlets and let stand 15 minutes.

Preheat the Cuisinart ® Griddler Express™ on high setting. When hot, arrange the prepared turkey cutlets evenly spaced on the lower grill. Cover using medium pressure and grill for 3 to 4 minutes. Turkey will have grill marks with juices running clear, and it will test 170°-175°F when tested with an instant-read thermometer.

Nutritional information per serving:

Calories 188 (29% from fat) • carb. 3g • pro. 29g

•fat 6g • sat. fat 2g • chol. 99mg • sod. 448mg

•calc. 21mg • fiber 0g

Optional Brine

Brining makes some meats that can be dry, flavorful and moist. If you have the time, try this brine with turkey cutlets. Combine 1 tablespoon each brown sugar and kosher salt in a bowl with 1 cup boiling water. Stir until sugar and salt are completely dissolved. Add 2 cups ice cubes and 1 cup cold water or cider. Stir until mixture is completely cold. Place turkey cutlets in cold brine. Refrigerate for 30 to 60 minutes. Drain and rinse before using. Tip: if your turkey cut- lets have been frozen, place the frozen cutlets in the brine and refrigerate during the day – they will thaw and brine at the same time.