For far too long the pork chop cooked to medium well has been regulated to the diners and lunch spots with a side of apple sauce – that needs to change. Pork chops need to be back in the entrée section beside the steaks and chicken.

Pork has graduated off the “Blue Plate” to offering a thick cut centre cut pork chop marinated in rosemary and garlic and served with a fresh mango salsa, that can be a great addition to the menu.  The price of beef is not coming down anytime soon and your menu needs to have alternatives.