You know, I can smother pork chops at home. Bake off cornbread, cook down sweet cabbage, put together mac n cheese. But the reason we spend our time and money on other people’s cooking is because they are very, very good at it. They do it every day. Their lives and lifestyles depend on how well they do their job, and they take it very seriously. At first, this place reminded me a bit of the old Silver Moon, but once the food arrived, that changed because their food is simply better than I remember the Silver Moon’s being. Even more grounded in tradition. Even richer in flavor. The spaghetti style mac n cheese really hit the spot. The cabbage was just as sweet as the sweet tea. Cornbread? perfect. And those chops. There is a thin, thin line when smothering between being just tender enough to eat with a fork, retaining all that wonderful pork flavor and dragging everything down into indistinct, dry stew meat. Dorothy’s gets the most out of this dish. Now leave yourself some time if you are going for lunch. When I went, it was a one man dining room with a whole lot of customers in it. That one guy was very nice and very engaged with everyone and the food was definitely worth the wait.