Succulent pork chops, perfectly seared and seasoned, served with a side of savory apple compote for a delightful balance of flavors.

Pork Chops

Savor our perfectly grilled steaks, featuring a rich, juicy flavor and tender texture, seasoned to perfection and cooked to your liking.

Steaks

A refreshing twist on a classic, our Grill Wedge Salad features crisp iceberg lettuce, smoky grilled edges, and is topped with tangy blue cheese dressing, crispy bacon bits, and fresh chives for a burst of flavor in every bite.

Grill Wedge Salad

Succulent crab cakes made with fresh lump crab meat, seasoned to perfection, and lightly fried to a golden brown, served with a zesty remoulade sauce.

Crab Cakes

Remove the pork chops from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Pat the chops dry on both sides with paper towels.

Bring pork to room temperature

Season both sides of the pork chops generously with salt and black pepper to taste, then sprinkle the garlic powder and paprika evenly over both sides and rub it in.

Season the chops

Peel, core and slice the apples into 1/4- to 1/2-inch slices. Toss the sliced apples with the 1 tablespoon lemon juice to prevent browning and set aside.

Prep the apples

Preheat: if you plan to finish the chops in the oven, preheat the oven to 400°F (200°C).

In a medium saucepan or skillet, melt 2 tablespoons of the unsalted butter over medium heat.

Add the sliced apples, 2 tablespoons brown sugar, and 1/2 teaspoon ground cinnamon. Add two of the fresh thyme sprigs (tie them with kitchen twine or leave whole to remove later). Cook, stirring occasionally, until the apples begin to soften and the sugar melts, about 6–8 minutes.

Pour in the 1/4 cup apple cider (or apple juice) and bring to a gentle simmer. Cook until the liquid reduces and the apples are tender but not falling apart, about 5–7 minutes more. If the mixture looks dry, add a tablespoon or two of water or extra cider.

Remove the pan from heat and stir in 1/2 teaspoon vanilla extract. Taste and add a pinch of salt and a little more brown sugar if you want it sweeter. Keep the compote warm on the lowest heat or transfer to a small warm bowl.

Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter; when the butter foams and the pan is hot, add the remaining 2 fresh thyme sprigs.

Place the pork chops in the pan without overcrowding. Sear undisturbed until a deep golden crust forms, about 3–4 minutes per side for chops about 3/4–1 inch thick. While searing, spoon the melted butter and thyme over the chops to baste.

After both sides are browned, check thickness: for thicker or bone-in chops, transfer the skillet to the preheated 400°F (200°C) oven and roast until an instant-read thermometer inserted into the thickest part reads 145°F (63°C), about 6–10 minutes depending on thickness. For thinner chops, you can reduce heat to medium-low on the stovetop, cover, and cook until 145°F is reached.

If you prefer, after removing the chops from the pan to rest, pour a couple tablespoons of the apple cider into the hot skillet to deglaze, scraping up browned bits. Swirl and reduce for 1 minute, then stir that liquid into the warm apple compote to add pan flavor.

Remove the chops from the oven or stove and transfer to a plate. Tent loosely with foil and let rest 5 minutes (this allows juices to redistribute and carries the internal temperature up slightly).

When the chops have rested, spoon the warm apple compote over each chop or serve it on the side. If you saved any pan juices, spoon a little over the meat as well.

Garnish with the remaining fresh thyme sprig and an extra pat of butter on the chops if desired. Serve immediately.

Salt

Black pepper

Unsalted butter

Pork chops (bone-in or boneless)

Olive oil

Garlic powder

Paprika

Fresh thyme

Apples (firm variety, peeled and sliced)

Brown sugar

Apple cider or apple juice

Lemon juice

Ground cinnamon

Vanilla extract

Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes.

Preparation

Pat the steaks dry with paper towels. Rub both sides with olive oil, then season with garlic powder, salt, and black pepper. Add fresh rosemary for extra flavor.

Seasoning

Heat a cast-iron skillet or grill over medium-high heat. Once hot, add the steaks and cook for 4-5 minutes on each side for medium-rare, or adjust cooking time to achieve desired doneness.

Cooking

During the last minute of cooking, add butter to the skillet. Spoon the melted butter over the steaks to enhance flavor.

Adding Butter

Remove the steaks from the skillet and let them rest for 5 minutes before slicing. This allows the juices to redistribute.

Resting

Ribeye steaks

Fresh rosemary

Butter

Cut the head of iceberg lettuce into quarters, leaving the core intact to help hold the wedges together.

Prepare the Lettuce

Preheat your grill to medium-high heat. Brush the cut sides of the lettuce wedges with olive oil and season with salt and black pepper. Place the wedges cut-side down on the grill and cook for about 2-3 minutes until grill marks appear.

Grill the Wedges

While the lettuce is grilling, cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels, then crumble into pieces.

Cook the Bacon

Remove the grilled lettuce from the grill and arrange the wedges on a serving platter. Top with cherry tomatoes, crumbled bacon, blue cheese, and thinly sliced red onion.

Assemble the Salad

Drizzle balsamic vinegar over the salad and add extra olive oil if desired. Adjust seasoning with salt and pepper to taste.

Dress the Salad

Iceberg lettuce

Cherry tomatoes

Bacon

Blue cheese crumbles

Red onion

Balsamic vinegar

In a large bowl, combine crab meat, bread crumbs, mayonnaise, Dijon mustard, egg, green onions, Old Bay seasoning, salt, and black pepper. Gently mix until all ingredients are well combined.

Prepare the Mixture

Using your hands, form the crab mixture into patties, about 2-3 inches in diameter. Place the formed cakes on a plate.

Form the Cakes

Cover the plate with plastic wrap and refrigerate the crab cakes for at least 30 minutes to help them hold their shape.

Chill the Cakes

In a large skillet, heat olive oil over medium heat. Once hot, add the crab cakes and cook for about 4-5 minutes on each side or until golden brown.

Cook the Cakes

Remove the crab cakes from the skillet and drain on paper towels. Serve warm with your favorite dipping sauce.