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 ...

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. 

Already registered? here.