Chef Tina!!

Chef Tina is our go to Chef for all of our cooking questions. She is also my Sister. Yes, my big sister is a chef. You can find her on most Saturday's at the Bel Air Farmer’s Market at our tent.

Chef Tina received her hotel management degree and then went off to Hyde Park, New York to the CIA. Even thou Chef Tina’s passion was in pastries, she wanted to help our customers if they had any questions about cooking pasture raised pork. 

Chef Tina left the restaurant world behind after working at The Milton Inn and other fine restaurants, when she wanted a family. She has dusted off her chef coat to be here to answer your questions.

Chef Tina has a pork Chesapeake and Maryland Chops recipes to share with you. 


For Crab Imperial

            • 1# jumbo lump crab meat         • ½ C Mayo

            • 1 tsp Sugar                                 • 1 tsp Old Bay

            • 1 tsp Finely chopped parsley   • 1 Large egg lightly beaten

            • Squeeze lemon juice


            • 4 Crooked creek pork Chops 1” think       • Old Bay to taste

Instructions for Imperial

- Mix mayo, egg, sugar, old bay, lemon juice and parsley together and mix well.

- Gently fold in crabmeat into the imperial mix, trying not to break up the crabmeat.

- Set aside

Place pork chops on a cutting board and make a 1” slit to form a pocket, be careful not to cut all the way through

Sprinkle Old Bay inside the pocket and on the outside of the chops

Spoon imperial mixture into the pocket and sure with a toothpick

Spray an 8” square backing dish with nonstick vegetable cooking spray or oil dish with olive oil.

Place the chops in the dish and cover with Aluminum foil

Bake for 30 minutes, turning once a during cooking.

Uncover and cook for 10 minutes more turning the chops over until golden brown.

* Remove toothpicks before serving   * Internal temp reading of 155 - 160


Maryland Chops (Non seafood Option)


• ½ C vegetable oil                    • ½ C Apple Cider Vinegar

• 1 tbsp. Old Bay                        • 2 Cloves minced garlic

• 1 tbsp. chopped fresh basil     •1 lime juice

• black pepper to taste            • 8 boneless pork chops ½ inch thick


Whip together oil, vinegar, old bay garlic, basil, lime juice and pepper in a bowl, and pour into a storage plastic bag.

Add pork chops and coat with the marinade, squeeze excess air and seal bag.

Marinade in the refrigerator for 4 to 6 hours. Flipping every 30 minutes or so

Oil Grill grate

Remove chops form bag and discard excess marinaide.

Grill until chops are no longer pink in center 5- 7 minuties per side.

Center should read 155- 160


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