hibachi grill for sale | cider pork chop w. Apple and onion

Suggested noodles: steak and chips, mashed potatoes, potato salad (non-mayonnaise

• 2 boneless pork chops, about 3/4 inch thick, 8 to 10 ounces each. On both sides of the fork
• 2 cups cider * or unfiltered apple juice, separate [[use cider to reduce sweetness]
• 1 cup water,
• cup kosher salt [2 ounces]
• 1 large Fuji apple or other sour apple, wash, cut into small cubes, peel and cut into 1/4 inch slices
• 2 yellow Onions, peeled and cut into 1/4 inch wedges
• 4 cloves of fresh garlic, peeled and mashed
• 1 tablespoon neutral cooking oil, serve
• 4 sprigs of fresh thyme

BRINING: place 2 cups of cider, water, and salt in a one-gallon zipper bag, close and massage to dissolve the salt. Add pork chops and reseal. Place the bags on a framed baking sheet and line up side by side. Leave the brine at room temperature for 30 minutes or refrigerate for up to 8 hours.

Preheat hibachi grill for sale on top of 5. When the orange light goes off, set the best home teppanyaki temperature to # 7 to # 8 (depending on the model).

Meanwhile, remove the pork chops from the brine, pat dry with paper towels and coat with cooking oil.

When teppanyaki induction grill is hot (extinguish orange), add the chop and cook until brown, about 1-2 minutes on each side. Reduce heat to # 6 and continue cooking for about 4 to 6 minutes until cooked. Transfer to hibachi grill bunnings and external heating areas of the tent.

Add 1/2 tablespoon oil to hot cooking center, spread with spatula, then add onion, garlic, thyme twigs and apple. Cook for about 5 minutes until tender and golden brown. Add the remaining cup of cider and cook until the apples and Onions are soft and cooked to your liking. Season for seasoning.

Close the best commercial teppanyaki griddles and serve.

Note: pork chops are easy to cook. Make sure to cook them only to the pinkish center. They will continue cooking while resting and will be perfect when the apples and Onions are ready.