From: Executive chef Scott Johnson, Blair Hill Inn, Greenville, ME. Yield: 4 servings. 4 pork chops, about 1¼ inches thick 2 Cortland apples, peeled and diced ½ cup diced onion 2 sprigs thyme, leaves stripped from stems and finely chopped ½ cup cubed Crave Brothers Farmstead Les Frères cheese as needed, olive oil to taste, salt and pepper Preheat grill on high for about 10 minutes. Make a pocket in each chop by slicing almost through ...

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