Locally pastured, bone-in heritage pork loin chops are brined in a 5% sea salt solution with rubbed sage and cracked black pepper, then patted dry and grilled over an open wood fire. Basted with a mixture of melted maple butter, raw apple cider vinegar, more sage, salt and pepper and finished to medium doneness. Served … Continue reading Maple, Sage and Black Pepper-Grilled Heritage Pork with Mushroom and Spring Onion Wild Rice Blend