The Atlanta Lawyer May 2018 - Page 19

1 3 1 The Vath and Shepard Families 2 Atlanta Bar Association’s Entrée 3 Doug and Shawn Shepard 2 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 19