Vietnamese Restaurant Style Lemongrass Porkchop Recipe

[Saviolo]

So, we didn't do a holiday recipe just before Christmas, but we did do this amazing (and pretty easy) pork chop recipe that you can get at just about any Vietnamese place around our area. The usual restaurant presentation of this dish is with rice and a bit of a salad or slaw, topped with a sunny-side-up egg with a crispy edge. The flavour profile is primarily the lemongrass and the garlic, and because it's a pounded cutlet, it cooks super fast. You want to use a good high heat in your cast iron for a short time so that it gets a good sear, and it will cook through really quickly.

We like to use the flat bottom of a good heavy skillet to pound out the cutlets, because it gives you more surface area to work with when you're pounding, and you won't have to worry about spreading your mallet around. It makes things super nice and quick when you're doing the pounding.

[northoftheborder]

1. Thanks. Needed a pork chop recipe.

[Saviolo]

2. Hope you enjoy it!

In our old neighbourhood there were so many Vietnamese places, and even when the pho is really great, you can only eat it so many times in a row! So, sometimes we'd get these awesome lemongrass porkchops. Not a super complicated recipe, though they do take a little lead-up time with the marinating and pounding and such.