Big Jones’ sweet tea-infused pork chop.
This presentation just says “food porn”! Big Jones in Andersonville brines a bone-in Niman Ranch pork chop in Southern-style sweet tea and serves it on a bed of baked-bean puree scattered with a succotash of baby lima beans, sweet corn, bacon, onions, peppers and celery, $23. The seasonal succotash will evolve as summer harvests progress.
