PREPARATION:

For the Pork Chops: 

1. In a medium size mixing bowl combine the grapeseed oil, hard cider, boiled cider, mustard, and brown sugar. Whisk to combine. Place the pork chops in a large resealable plastic bag and pour the marinade over the chops, add the thyme to the bag. Lay the bag of pork chops on a baking sheet and refrigerate for at least 4 hours or up to 24 hours. 

   Editor's Note: Look for hormone-free pork and organic dairy, and locally-grown vegetables—try at your localfarmers' market.

2. Learn more about sustainable food choices with our Eat Green Guide.

3. This recipe was featured in the Culinary Adventure: Vermont Episode of Emeril Green.

For the Pears: 

1. Combine the white wine, sugar, salt, lemon juice and lemon zest in a medium size mixing bowl. Peel and core the pears and then cut them in half horizontally. Submerge the pears in the liquid, marinate the pears for at least 4 hours or up to 24 hours. 
2. To grill, preheat a grill to medium. Once the pork chops have finished marinating, remove them from the refrigerator and let them come to room temperature for 45 minutes. Brush the excess marinade off the chops, season the chops with salt and pepper and set the chops over the hot grill. Cook for 7 to 8 minutes on the first side. Turn the chops over and continue to cook until they are done, another 7 to 8 minutes. Brush the pears with 2 tablespoons of extra virgin olive oil and place them on the grill. Grill pears for 3 minutes per side. Crumble the cheese and place 2 ounces of cheese on top of each slice of pear as soon as the pears are removed from the grill. Serve the pork chops with the grilled pears topped with the Baley Hazen cheese.