Name: Vietnamese Lemongrass Pork Chop with 1971 Hook
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless pork chops; 3 tbsp fish sauce; 2 tbsp soy sauce; 2 tbsp granulated sugar; 3 stalks lemongrass, finely chopped; 1 clove garlic, minced; 2 tbsp vegetable oil; 2 tbsp 1971 Hook hot sauce; 2 cups cooked jasmine rice; 1 carrot, julienned; 1 cucumber, sliced; 1 tomato, sliced; 2 green onions, chopped

This Vietnamese Lemongrass Pork Chop with 1971 Hook combines the aromatic essence of lemongrass and the fiery punch of a premium Argentine-style hot sauce. Chef Joelle masterfully balances traditional Vietnamese flavors with a modern twist, creating a dish that embodies boldness and resilience. Loved for its simplicity and robust flavor profile, this dish is a testament to how a few key ingredients can come together to create something truly special.

Instructions

1
In a mixing bowl, combine fish sauce, soy sauce, sugar, lemongrass, garlic, and 1971 Hook hot sauce. Mix well to create the marinade.
Pro tip: Crush lemongrass slightly before chopping to release more flavor.
2
Place the pork chops in a shallow dish and pour marinade over. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3
Heat vegetable oil in a cast iron skillet over medium-high heat. Remove pork chops from marinade and sear in the skillet for 4-5 minutes on each side until golden brown.
4
Reduce heat to medium and continue cooking until pork reaches an internal temperature of 145°F (63°C). Remove from heat and let rest for a few minutes.
5
Plate the pork chops with jasmine rice, carrots, cucumber, and tomato. Garnish with chopped green onions and drizzle with additional 1971 Hook hot sauce if desired.

Chef Tips

•Marinate pork chops longer for deeper flavor.
•Use a meat thermometer to ensure pork is cooked to the correct temperature.
•Adjust the amount of 1971 Hook hot sauce to your spice preference.