On Monday SP made the Whiskey River Pork Chops and Corn Fritters we enjoyed earlier this month:
While I hate to admit it, his version was better than mine. The sauce had a better consistency and flavor. I was in charge of the corn fritters. I learned my lesson from last time and let them sit undisturbed in the pan so they could get nice and crispy. The sweet corn I've been getting from the farmer's market has been excellent and I love using it for these fritters.