Northern Michigan Foodie: Check out Mike Salamunovich's recipe for Pan-Seared Pork Chops and Roasted Vegetables with Brandied Cherries and Cashews. The local ingredients make this dish oh-so-fresh, and oh-so-delicious!

Back in Northern California where Mike Salamunovich grew up, his birthday dinner was always his favorite food: pork chops. So no surprise that when we asked Salamunovich, now the sous chef at The Bay Leaf in Traverse City, to develop a recipe for us he composed the ode de porc below. Salamunovich sources his pork locally—as he does nearly everything else in this recipe. “I’m happy about the emphasis on local food and supporting the local economy in this town,” Salamunovich says. “I was stoked when I moved here.”

This recipe was first featured in the March 2012 "Best Eats" issue of Traverse, Northern Michigan's Magazine. Get your copy here for more foodie finds!

Photo(s) by Todd Zawistowski