Pork chops - the thicker the better, too many times pork chops are cut too thin and cook too fast so they get overcooked.
I like them on the thick side. If I cook them indoors, I'll dredge them in seasoned flour (flour with seasoned salt and black pepper), then pan fry them in a little olive oil and butter. They don't take long, I aim for 135 in the pan and 145 after they've rested. They'll be a nice rosy color in the middle. There are some really quick and easy recipes for making a cream sauce from the drippings, and if you add some sauteed mushrooms it's really good. If I do that, I'll cook the mushrooms first, then the chops, then make the sauce after I pull the pork chops. Only takes one pan that way.
Get a whole pork loin for < $2/lb and cut it into various thicknesses of loin chops. It's a cheap way to get a lot of boneless loin and sirloin chops. But sometimes the bone-in can have better flavor.
I've done burgers on a George Foreman grill. Sometimes you have to work with what you got. I don't do that very often unless there's just no other option, the trick is to make sure that grill has had a good long preheat and then season the burgers with salt and pepper or some sort of steak rub.
I haven't tried pork chops on the GF grill, I might do that some day and see how it works.
). About to throw it under the broiler to crust the outside, just waiting for it to rest for an hour so the re-heat doesn't significantly increase the internal temp.
