Pork chops, pink-eyed peas make for tasty Sunday Supper
by Bill Grant
June 06, 2013 12:00 AM | 1113 views | 0 0 comments | 36 36 recommendations | email to a friend | print

Georgia Heritage pork chops with mango, jalapeno and bourbon chutney. <br>Special to the Cherokee Tribune
Georgia Heritage pork chops with mango, jalapeno and bourbon chutney.
Special to the Cherokee Tribune
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Another nice weekend in Canton has come and gone. Saturday was a busy day. We started the day off at the Canton Farmers Market, but there is still not a lot of produce from local farmers. It gets better every weekend.

Instead, we ran over to the Cherokee Market and loaded up on fresh vegetables and fruit. The owner had just gotten back from the Atlanta Farmers Market, so we had an amazing selection. We came away with pink-eyed peas, peaches, strawberries, white cherries, silver queen corn, Brussels sprouts, potato rolls and a watermelon.

Most of these ingredients were used for this week’s Sunday Supper. After we got back from the market and running errands, we were actually able to enjoy the pool for the first time this year. Although it was still a bit chilly, we floated and relaxed for a couple hours.

We joined some of our friends at the Painted Pig Tavern for brunch. Their new brunch menu is really good. I had an omelet and some delicious parmesan cheese grits. Most others had their Eggs Benedict with pulled pork, and they really enjoyed it as well.

We left the Pig right before a wicked storm hit the neighborhood. We actually had a tree fall over the power lines out front, but Georgia Power came and removed it. Our neighbor was not as lucky, and they had a tree fall over their house that trapped them inside. Our wonderful Canton Fire Department had to come to their aid.

Our friend the honorable Rick Roberts stopped by One Britt to observe me at work in the kitchen, but we couldn’t talk him into staying for dinner. For the Sunday Supper, I made Mountain Valley Farm heritage pork chops with a mango, jalapeno and bourbon chutney.

I sautéed the young silver queen corn in a bit of butter and olive oil and drizzled it with white truffle oil at the end. The corn was divine. Along with the corn, I cooked some pink-eyed peas and a side of baby San Marzano tomatoes with fresh basil.

For dessert, I made an iron skillet peach cobbler, one of my favorites.

After weeks of preparation and hard work, I leave for Chicago today to prepare for NeoCon in the Merchandise Mart. It is the world’s largest trade show for the commercial furniture industry, and we have four clients in attendance.

My right hand man, Matt DeFrain, will also be there to help prep the three showrooms we designed. It is always a great week, but it’s a lot of work. My feet are aching at the mere thought of it. So, no Sunday Supper story next week, but I do look forward to some great Chicago meals.

Until next time, eat well and be happy.

The Menu:

* Georgia Heritage pork chops with mango, jalapeno and bourbon chutney

* Baby Silver Queen Corn with white truffle oil

* Pink-eyed peas

* San Marzano tomatoes and basil salad

* Potato rolls

* Georgia peach cobbler

Bill Grant writes Bill’s Sunday Suppers at www.billssundaysuppers.blogspot.com.

Peach Cobbler



Ingredients:

4 cups peeled sliced ripe peaches

2 cups sugar, divided

1/2 cup water

8 tablespoons butter

1 1/2 cups self-rising flour

1 1/2 cups milk



Directions:

Preheat oven to 350°. Combine peaches, 1 cup of the sugar and water in a saucepan and mix well. Bring to a boil, then reduce heat and simmer for around 10 minutes. Remove from heat. Place butter in a deep baking dish or iron skillet and put in the oven to melt. Mix remaining cup of sugar, flour and milk slowly to prevent clumping. Pour mixture over melted butter, but do not stir. Spoon fruit over top, gently pouring in syrup. Batter will rise to the top during baking. Bake for 30 to 45 minutes. Serve warm with vanilla ice cream.
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