Vietnamese Restaurant Style Lemongrass Porkchop Recipe [View all]

[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.