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Ingredients: 4 boneless centre-cut loin butterfly pork chops, each about ¾ inch (2 cm) thick and 8 oz (250 g) 2 tsp (10 mL) fennel seeds 1 tsp (5 mL) fresh thyme leaves ¼ cup (60 mL) olive oil 3 tbsp (45 mL) cider vinegar 1 large clove garlic, minced ¼ tsp (1 mL) sweet smoked paprika 2 cups (500 mL) apple wood chips 2 large bulbs fennel 2 tbsp (30 mL) liquid honey Kosher salt and freshly ground black pepper 2 red-skinned apples, such as Gala or Northern Spy 4 cups (1 L) lightly packed, washed and dried baby arugula 2/3 cup (150 mL) crumbled firm blue cheese, such as Shropshire Blue or Stilton, about 3 oz (90 g) Balsamic glaze (optional) HONEY VINAIGRETTE 1/3 cup (80 mL) extra virgin olive oil 2 tbsp (30 mL) cider vinegar 1 tbsp (15 mL) liquid honey 2 tsp (10 mL) minced shallot 1 tsp (5 mL) mayonnaise ½ tsp (2 mL) minced fresh thyme leaves Kosher salt and freshly ground black pepper to taste

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4 boneless centre-cut loin butterfly pork chops, each about ¾ inch (2 cm) thick and 8 oz (250 g) 2 tsp (10 mL) fennel seeds 1 tsp (5 mL) fresh thyme leaves ¼ cup (60 mL) olive oil 3 tbsp (45 mL) cider vinegar 1 large clove garlic, minced ¼ tsp (1 mL) sweet smoked paprika 2 cups (500 mL) apple wood chips 2 large bulbs fennel 2 tbsp (30 mL) liquid honey Kosher salt and freshly ground black pepper 2 red-skinned apples, such as Gala or Northern Spy 4 cups (1 L) lightly packed, washed and dried baby arugula 2/3 cup (150 mL) crumbled firm blue cheese, such as Shropshire Blue or Stilton, about 3 oz (90 g) Balsamic glaze (optional) HONEY VINAIGRETTE 1/3 cup (80 mL) extra virgin olive oil 2 tbsp (30 mL) cider vinegar 1 tbsp (15 mL) liquid honey 2 tsp (10 mL) minced shallot 1 tsp (5 mL) mayonnaise ½ tsp (2 mL) minced fresh thyme leaves Kosher salt and freshly ground black pepper to taste

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