Restaurant-goers are digging into meaty entrees with renewed enthusiasm lately. What started with the popularity of steak houses and burgers moved into the bacon renaissance and has evolved into a full-fledged appreciation for all types of steaks, chops, ribs, charcuterie and more. Our recipes include ideas for pork — such as executive chef Scott Johnson's cheese-stuffed grilled pork chops from Blair Hill Inn in Greenville, ME, and chef Marny Conforti's Pork Tenderloin with Roasted Grapes ...
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