“And he does it again! Jackson Samwell has dooooneeeee it again!”
“Ladies and gentlemen, I announce you this year’s winner in our annual pork chop cook off competition — Jackson Samwell! He has done it again!”
Five years ago, Jackson Samwell would’ve never believed it if you had told him that he had won his city’s annual pork chop cook off, twice in a row. He was a pig farmer who lived on the South side of the river bend.
He grew up an orphan and was later adopted by the previous Jackson Samwell Senior and his wife. Life was tough growing up, but it was fair. Every morning, he’d wake up before dawn, before the roosters started crowing and would start his daily chores around the farm. He milked the cows, fed the pigs, tended the roosters, pitched the hay and churned butter from milk. He’d sow the wheat, paint the fences, and dig trenches for the new crops to be planted. He worked from day to night and in the evening, would be given free time to pursue his passions.
Jackson only had one passion in life, and that was to make mustard. He loved mustard. He’d have vats and vats of mustard stored in the storage room, vats that were as tall as he were. He’d make honey mustard, dijon mustard, wholegrain mustard — any kind of mustard you’ve heard of, he would’ve made it.
One day, as he was stirring his signature vat of dijon mustard, a flaming pig ran headfirst, straight against his vat of mustard. The vat broke and all the mustard came spilling out, but not before the pork was perfectly roasted. Turns out that some of the kids on the neighboring farm had decided to set up a prank with fireworks and because things had gone wrong, one of pigs had caught fire — the very same one that ran headfirst into Jackson’s mustard.
Jackson was shocked and confused on what to do at first, but then realized that since he was hungry and dinner was yet to be served, maybe he could just eat the pig. And so he did and that pig, especially the pork chops was so delicious that Jackson couldn’t believe it. It was the greatest accidental recipe the world had ever discovered. Juicy, succulent roasted pork chops slathered with mustard. It hit all the right flavor notes, and had just the right amount of creaminess to compliment the pork’s lean meaty pork chop flavors.
Jackson ran into the farm’s kitchen and that was the night when he became a legend. He created the recipe that would continue to win his his trophies at the annual pork chop cook off for years to come. He chopped up an onion, some garlic cloves and tossed them in along with the mustard pork chops and simmered it down with a bit of sugar and sriracha for that much needed spicy kick. Everything worked tremendously well together — it was the true French, Vietnamese fusion and the biggest break through since Pate and the Vietnamese Banh Mi Sandwiches.
Recipe: Season pork chops with salt and pepper and pan sear over high heat. Brown the pork chops on both sides before adding in a few dollops of mustard (any kind of mustard), and some milk, fish sauce, sugar to taste. Let pork chops simmer over low heat for 15–20 minutes until pork chop is tender and sauce has thickened. If sauce is too thick, add water or milk to dilute to preference. Serve over hot jasmine rice, or any kind of rice and garnish with fresh mint and cilantro.