Sunday Table

Fifty-five plates of smothered, stewed, baked and fried — written down properly, with the timing and the seasoning amounts nobody ever wrote down. Six chapters that run from the cast-iron skillet to the cobbler dish.

Recipes

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What's inside

01 10 recipes

Cast-iron skillet poultry & mains

Fried, smothered and seared in the same pan.

02 9 recipes

Smoked meats, ribs & country roasts

Built on smoke and salt, the two oldest ways of keeping meat.

03 9 recipes

Heritage greens, beans & grains

Cooked down slowly, each with a piece of smoked meat in the pot.

04 9 recipes

Creamy mac, bakes & comfort sides

For the middle of the table, and most are assembled the day before.

05 9 recipes

Southern breads, biscuits & buns

Skillet-baked or dropped from a spoon. No kneading.

06 9 recipes

Sweet custards, cobblers & heritage desserts

Each one follows whatever the season gave you.

Sample recipe · page 7

Smothered pork chops in brown gravy

Ingredients

4 bone-in pork chops (~250 g each)
½ cup all-purpose flour
3 tbsp lard or oil
2 onions, sliced
4 cloves garlic, minced
3 tbsp all-purpose flour, for the gravy
3 cups chicken stock
1 tbsp Worcestershire sauce
2 sprigs thyme
1½ tsp fine salt
1 tsp black pepper

Method

Season the chops and dredge them in the flour, shaking off the excess.
Brown them in the lard over medium-high heat, 4 minutes a side, then lift them out.
Cook the onions in the same pan for 10 minutes until soft and golden, scraping up the browned bits, then add the garlic.
Sprinkle in the gravy flour and cook 2 minutes, then whisk in the stock a little at a time until smooth.
Return the chops, add the thyme and Worcestershire, cover, and simmer 30 minutes until the gravy is thick and the meat is tender.

Page 7 of Sunday Table — Smothered pork chops in brown gravy recipe with dual metric weights and steps

The amounts nobody wrote downFifty-five plates cooked from memory in most kitchens, given here with the seasoning quantities and the timings written out properly.

Cast iron through to cobblerSix chapters that run the whole table — skillet mains, smoked meats, greens and beans, the bakes, the breads and the desserts.

Numbers on every pageYield, hands-on time, total time and per-serving nutrition are printed with all fifty-five recipes.