Peach & the Porkchop, Roswell, GA.
It’s right there in the name. This home-cooking-style restaurant’s bone-in Duroc pork chop is a healthy 12-ounce portion that is brined in bourbon for 24 hours and then sous vied low and slow for maximum juiciness and flavor. Executive Chef Benjamin Thornton’s blend of ingredients give this pork chop lots of flavor and complexity without going overboard on any flavor note. Served with cumin-roasted tri-color fingerling potatoes, toasted pine nuts, sautéed spinach, and topped with bourbon-peach chutney made with fresh Georgia peaches that you’ll want to eat by the spoonful.Back to top