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They pulled me aside.

Transfer the purée to a serving bowl and stir in the scallions.Serve within a few hours..

Originally appeared: May 2013.herb-packed spring soup.in his last episode of., Justin Chapple is switching gears to pork chops—and not just any pork chops.

He prepares his recipe for.herb-basted pork chops.

, which he calls "the juiciest" and "the most flavorful.".

The secret to all that flavor?Grill, uncovered, turning occasionally, until mushrooms are tender, deeply caramelized on the surface, and crispy in some areas, 10 to 12 minutes.

As mushrooms finish cooking, transfer to grate over indirect heat.When all mushrooms are cooked, transfer to a bowl.

Season with remaining 1 teaspoon salt, and cover loosely with aluminum foil to keep warm.. Place crème fraîche in a shallow 6-inch-wide heatproof metal pan or ceramic dish, such as a small cake pan or crème brûlée dish, and place on cool side of grill.Working quickly, add juniper berries (or branch, if using) to hot coals, and cover grill with open lid vents over crème fraîche.