Juicy, big pork chops get a dash of Korean flair.
Firing up the grill this Memorial Day weekend?
Add a little more heat with “Korean-Inspired Pork Chops.”
This straight-forward recipe is from “Cooking Light Mad Delicious” (Oxmoor) by Keith Schroeder, culinary educator, founder of High Road Craft Ice Cream, and columnist for Cooking Light magazine.
Lemongrass, garlic, shallots and so much more flavor these pork patties.
In summer, we can’t get enough of backyard-grilled burgers.
But for a real treat, think patties of a different sort.
Pork ones, fragrant with a profusion of fresh herbs, and enveloped not in a big bun, but swaddled in a crisp lettuce leaf.
“Chiang Mai Pork Patties” brings a taste of Thailand to you.
The recipe is by cookbook author Naomi Duguid, a Southeast Asian food expert who has traversed Asia to find authentic, traditional dishes. It’s a featured in the new cookbook, “Cooking Light Global Kitchen” (Oxmoor), of which I received a review copy. The cookbook was written by veteran cookbook author David Joachim, whom I’ve had the distinct pleasure of judging the Pillsbury Bake-Off with on a couple of occasions.