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3
1 The Vath and Shepard Families
2 Atlanta Bar Association’s Entrée
3 Doug and Shawn Shepard
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Peach-Brandy Glazed Pork Chops with
Grilled Peach, Basil & Goat Cheese Salad
Peach-Brandy Glazed Pork Chops
8 pork loin chops
Spice Rub
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon dried thyme
1 ½ teaspoons salt
1 teaspoon pepper
Glaze
½ cup peach preserves
2 tablespoons brandy
1 tablespoon dry mustard
Peach, Basil and Goat Cheese Salad
12 fresh peaches, pitted and cut in half
1 bunch of fresh basil leaves, about 2 ounces
4 ounces crumbled goat cheese
Lemon juice
1 to 2 tablespoons honey
Kosher salt Mix the peach preserves, brandy and dry mustard
for the glaze, and set aside.
Mix the paprika, garlic powder, thyme, salt and
pepper for the spice rub, and spread generously
over the pork chops. Sprinkle the peach salad with a spoonful of the goat
cheese and serve next to the warm chops.
Serves 4.
Grill the halved peaches over medium heat for 4 to
5 minutes per side. Remove from the grill and al-
low to cool slightly. To prepare the peach salad, cut
the grilled peaches into 1-inch cubes. Cut the basil
leaves into ribbons and combine with the peaches
in a mixing bowl. Add the honey and a squeeze of
lemon juice, sprinkle with a pinch of kosher salt,
and toss.
Turn up the grill to medium-high heat, and grill the
pork chops, turning once, 3 to 4 minutes per side.
Brush the glaze on both sides of the chops and grill
for 2 to 4 minutes more.
The Official News Publication of the Atlanta Bar Association THE ATLANTA LAWYER
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