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2 4slices cup 12 tbsp 1 cup 7 cup Ya tsp Aatsp 1tsp Ztsp Atsp Atsp 1 tbsp CHEESY VEGETABLE BERKSHIRE PORK CHOPS CO-OP Berkshire Sired Pork Chops CRACKER BARREL Habanero Cheese Granny Smith apple, diced vegetable oil onion, thinly sliced fresh corn kernels salt lime zest garlic, minced ground cinnamon smoked paprika ground cumin cilantro, chopped Season pork chops with salt. Preheat grill to medium- high heat or to medium heat if you’re using a smoker. On the grill, cook for 4-5 minutes on each side, or if using a smoker, until internal temperature is at 165°F, allowing for some deep grill marks on the meat. Remove from the grill or smoker when cooked and let rest for 5 minutes. Place a large frying pan on medium-high grill or burner. Add vegetable oil. Bring up to heat, then add onions and apple to the pan. Cook for 2 minutes. Add corn and cook for an additional minute. Add garlic and cook for another minute. Stir in cumin, cinnamon, paprika, lime zest and cilantro. Remove from heat and mix well. Keep the grill hot or preheat an oven on the broil setting if you used a smoker. Put the pork chops on two heat-proof plates and split the vegetable mixture between them, making an even pile on top of each chop. Place 2 slices of cheese on each vegetable pile. Put plates back on the BBQ, or under the broiler to melt and warm the cheese. Serve immediately.
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