Admit it. You’ve experienced that strange feeling of elation when a for sale sign pops up in the neighbor’s yard.
But I’m feeling the opposite this week … Except there was no warning. Or warning sign, as it were.
I’ve talked here before about my neighbors. In this park of 50 or so RV lots, there are at least three languages spoken; vehicles (mostly pickup trucks) sport license plates from all across the southern U.S.; and the nearby dog park is studded with paw prints.
Though their stories stick with me — most of my transient next-doors are here for an oilfield or construction job — I never seem to remember their names.
Perhaps that’s not such a bad thing. But when this mobile landscape renders itself barren during a random daylong absence, I feel downhearted just the same.
Melancholy or not, we still eat well at the Jimmy Rockford. And lately I’ve been hankering for chow from The Land of the Morning Calm.
I’ve devoured my fair share of Korean cuisine, but my first real kitchen foray was Galbi — Korean Short Ribs, an authentic recipe that I found in Ally’s Kitchen: A Passport for Adventurous Palates, one of 2015′s outstanding cookbooks. Of course, like any good writer, Ally (real name: Dr. Alice Phillips) got me to thinking that I might want to venture out on my own.
Long story a little shorter: I was inspired to delve deeper into the cuisine of our friends on the Korean Peninsula and came up with a delectable — if not addicting — recipe for bone-in pork chops. Serve it with a side of crisp-tender cabbage and stick around for compliments.
Oh, and make enough for the neighbors. One whiff and they’ll be making excuses to stop by your home.
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Korean Grilled Pork Chops
- 3 – Garlic cloves, minced
- ½ cup – Apple sauce (unsweetened)
- ½ cup – Brown sugar
- ¼ cup – Soy sauce
- ¼ cup – Dry sherry
- ¼ cup – White onion, minced
- 1 TB – Gochujang
- 2 lbs – Bone-in pork chops, about 1-inch thick (preferably center cut pork loin)
- Toasted sesame seeds, to garnish (optional)
- Combine first 7 ingredients (the marinade); reserve about ¼ cup in a covered container for use later.
- In a large zip-close bag, combine the pork chops and marinade; refrigerate for at least 6 hours, but preferably overnight.
- Preheat grill to a medium setting.
- Grill chops until the center reaches about 160°F, about 6-7 minutes per side.
- Turn off heat; brush reserved marinade on chops and allow to rest for about 3 minutes.
- Garnish with sesame seeds, if desired.