Everyone’s trying to eat healthier nowadays and finding better ways to cook their meals. Pork is definitely one of the better meats to cook—and there isn’t any better way to prepare it than on your Steam Shell Griddle; any dish will cook evenly and quickly each time. Meats come out moist, flavorful, and tender too! Today, we have an awesome pork recipe with a couple of optional side dishes your family will love. Take a look at these delicious griddle recipes that are healthy too!
If you’re cooking these three recipes together, we suggest doing all your prep work first.
Perfect Griddled Pork Chops (Serves 4)
- 4 loin pork chops (boneless or bone-in)
- 1 tsp. of smoked paprika
- 1 tsp. each of black pepper and salt
- 2 tbsp. of olive oil
Preheat your griddle on high.
Wash each pork chop, towel dry then rub with the olive oil. Next, flavor each chop with pepper, salt, and smoked paprika.
Gently lay the pork chops on the heated griddle and cook on each side for 4 minutes. Each chop should have an internal temperature of 145° F when completely cooked.
Transfer to a plate and cover with foil to keep warm while you prepare your side dishes.
Griddled Broccoli (Serves 4)
- 2 tbsp. of olive oil
- Parmesan cheese, grated
- 2 lbs. of broccoli, fresh
- Sea salt and ground black pepper to taste
Boil a big pot of salted water. Meanwhile, put ice water in a big bowl and set aside.
As the water is heating up, wash the broccoli. Then peel the stalk’s outside layer and, arranging lengthwise, cut all the florets in half.
When the water has boiled, carefully add in the broccoli and parboil for 3 minutes. This process is known as blanching.
Now, take the broccoli out of the pot and immediately immerse it in the ice water. This stops the cooking. Transfer the broccoli to a towel to dry.
Preheat the Steam Shell Griddle to medium-high heat as the broccoli is drying.
Spread olive oil thinly over the broccoli; then add sea salt and black pepper to your desired taste.
Lay the pieces, cut side facing down, on your griddle. Cook for about 3-4 minutes or until light brown; then turn the broccoli over and cook for another minute.
Move to a serving plate and sprinkle with Parmesan cheese.
Griddle Recipes for Smashed Potatoes (Serves 4)
- 1.5 lb. bag of baby red or Yukon gold potatoes
- 2 tbsp. of melted butter
- 1 tbsp. of Steakhouse seasoning
- 2 tbsp. of extra virgin olive oil (EVOO)
- 2 tbsp. of Parmesan or Romano cheese
- 1 tbsp. of chopped flat-leaf parsley
Wash all the potatoes and dry thoroughly on paper towels for one hour. It’s important that the potatoes are completely dry so that they’ll turn out crispy. Once they’re dry, puncture every potato with a fork two times. Place them in a microwave-safe dish and use the “baked potato” setting to cook them. If you can stick a toothpick in each potato easily, then they’re done.
Spread a bit of oil on the potatoes; then keep them warm by covering the dish with plastic wrap and set aside.
Blend the butter, seasoning, EVOO, parsley, and cheese in a small bowl.
Preheat your griddle to medium heat. Smear plenty of butter on your griddle—this will also help give the potatoes that marvelous crispiness!
Put the potatoes on the griddle but leave 2 inches between every potato; use a griddle press or heavy spatula to smash them down so they’re about ¼ – ½ inch thick.
Trickle the cheese mixture over the potatoes and cook for several minutes, until the bottoms are a golden brown and crispy. Note: Don’t move them around while they’re cooking, otherwise they could fall apart.
Move to a plate and enjoy!
Any of these dishes (or all to make a fabulous meal) will please your family and friends—even those with picky palates! Please contact us for more awesome griddle recipes or information.