The Pork Chop

Executive Chef Joey Campanaro, The Harrison, New York City. A pair of 14-ounce, center-cut pork chops joins butter beans and dandelion salad in this variation of pork and beans. Shallot vinaigrette eases the bitter edge of dandelions and the richness of the beans, which are slow-cooked with a smoked ham hock and finished with Parmesan cheese.

Chili Grilled Pork Chop

Food and Beverage Director Rhys Lewis, The American Club, Kohler, Wis. House-made salsa rajas with poblano and Anaheim chiles, plum tomatoes, Spanish onion and fresh herbs spices up bone-in pork chops in this Latin-influenced dish. Chops are seasoned with chili powder and kosher salt before being grilled to a temperature of 145F.

Grilled Pork Chop

Executive Chef Todd Holender, ZaBella, Winter Park, Fla. Sliced, caramelized apples replace the expected applesauce alongside a 16-ounce, bone-in pork chop grilled for a charred crust that gives way to a tender, flavorful interior. Pan-roasted baby turnips, carrots and fingerling potatoes accompany the chop, which is topped with apple-thyme jus.

Chuletitas de Cerdo

Executive Chef Pepe Lopez, El Torito, multiple locations. Ingredients indigenous to Mexico’s Oaxacan region inspire this special. After two to three hours in a marinade of roasted chiles, the chops are topped with chopped pineapple, which introduces tart contrast to the mix while moderating the heat of guajillo chile sauce that accompanies the dish.