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 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.