Place sherry, mustard, honey, soy, and ginger in a bowl; whisk to blend.
Place turkey in marinade and let stand 15 minutes (it may be marinated longer if placed in refrigerator).
Preheat Griddler™ on High.When Griddler™ has preheated, drain the turkey cutlets and arrange on the bottom grill plate – discard remaining marinade. Close and grill for 5 minutes (add 30 to 60 seconds if meat has been marinated in the refrigerator for 1 hour or longer). Serve.
Nutritional information per serving:
Calories 227 (7% from fat) • carb. 11g • pro. 42g • fat 2g • sat. fat 1g •
chol. 79mg • sod. 393mg • calc. 27mg • fiber 0g
Mustard & Herb Grilled Pork Chops
Griddler™ Position: Closed
Selector: Grill/Panini
Plates: Grill
Makes 4 servings
2tablespoons
2tablespoons extra virgin olive oil
1tablespoon raspberry (or other fruit flavor) vinegar
1tablespoon herbes de Provence
1tablespoon water
4boneless pork loin chops, each about
Place the mustard, olive oil, vinegar, herbes de Provence, and water in a small bowl.Whisk until emulsified (this may also be done in a blender or mini food processor). Reserve.
Trim any excess fat from the pork chops. Place in a shallow bowl or pie plate and add marinade. Coat thoroughly. Let marinate for 15 to 20 minutes at room temperature (for marinating longer, cover and refrigerate – remove from refrigerator 20 minutes before grilling).
Preheat Griddler™ on High.When ready, allow the excess marinade to drip off the chops and arrange the chops evenly spaced on the bottom grill plate. Close grill. Grill for 6 to 8 minutes, until the pork chops have reached an internal temperature of 160°F; do not overcook or the pork may become dry. Remove to a warm platter and allow to rest for 5 minutes before serving.
*When grilling in the closed position, it is important that the pork chops all be the same thickness for best results.
Nutritional information per serving:
Calories 334 (44% from fat) • carb. 2g • pro. 43g • fat 16g • sat. fat 4g •
chol. 133mg • sod. 272mg • calc. 14mg • fiber 0g
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