Place the pork chops on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 145°F (63°C). Remove from the grill and let rest for 5 minutes before serving.

Cheddar Potato Pierogi

Make the Dough

In a mixing bowl, combine flour and salt. Create a well in the center, add the egg and water. Mix until a dough forms, then knead on a floured surface for about 5 minutes. Wrap in plastic and let rest for 30 minutes.

Prepare the Filling

Boil the potatoes until tender, then mash. Mix in shredded cheddar cheese until smooth. Let it cool.

Assemble the Pierogi

Roll out the dough to about 1/8 inch thick. Cut into circles, fill with the potato-cheddar mixture, and fold over, sealing the edges with a fork.

Cook the Pierogi

Bring a pot of salted water to a boil. Cook the pierogi in batches until they float to the top, about 3-4 minutes. Remove and drain.

Sauté the Pierogi

In a skillet, melt butter over medium heat, add the boiled pierogi and sauté until golden brown on both sides.

Green Apple Salsa Verde

Prepare the Salsa

In a bowl, combine diced green apples, chopped cilantro, lime juice, minced jalapeño, and salt. Mix well and let sit for at least 10 minutes to allow the flavors to meld.