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Hungarian Pork Chops

4 oz. boneless pork chops, 1/2 inch thick

Marinade

2 Tablespoons chili sauce

1-1/3 Tablespoons lemon juice

2 Tablespoons grated onion

1/3 teaspoon dry mustard

1 Tablespoon Worcestershire

sauce

Dash salt, pepper and paprika

Mix above ingredients well and pour over chops. Marinate for up

to 3 hours in the refrigerator. Load into Adjustable Flat Basket. Put

on Rotisserie Bar Assembly and insert in Rotisserie. Set Timer for

20-30 minutes or until done. The meat is done when the internal

temperature is 160ºF on the meat thermometer. Serves 4.

Honey Pineapple Pork Roast

1 3-4 pound boneless pork roast

Marinade

1/4 cup tamari or light soy sauce

1/4 cup white vinegar

1/4 cup extra virgin olive oil

1/4 cup fresh or canned (packed in juice) crushed pineapple

2 Tablespoons honey

2 Tablespoons finely chopped ginger

2 cloves finely chopped garlic

Soak a 3-4 lb. boneless, trimmed and tied pork roast in marinade

for 4 hours in the refrigerator. Place on Rotisserie Bar Assembly

and insert in Rotisserie. Set Timer for 2-2 1/2 hours or until done.

Close Rotisserie Cover. You may want to use drippings for basting

during the last 45 minutes of cooking. Baste periodically every 10-

15 minutes. Serves 10-12.

George Foreman GR82 User Manual

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