Iberico Pork Sliced French Chop | ±240g

Iberico Pork French Chops are cut from the Loin, between the hips and shoulders of the Iberico Pata Negra Pigs. French Chop means the rib bone has been removed of meat and is visible. Think of a classic Pork Chop with the addition of the rich beautiful, nutty-sweet flavour unique to Iberico. Known as the “Wagyu of Pork” with its heavy marbling, it is above and beyond anything you have tasted before.

It can serve either one or two people. The answer to a super quick and easy supper: pair with braised lentils, roasted fennel and a squeeze of lemon juice. The combination of the aniseed flavour from the fennel with the smooth, smoky aroma of the lentils complements such an exquisite piece of meat.

1. Thaw the chop:

• Refridgerator method: Place the frozen chop in the fridge for 12-24 hours to thaw slowly. This helps retain the pork’s texture and flavour.

2. Pat it dry:

Once thawed, pat the chop with a paper towel. A dry surface helps achieve a nice sear.

3. Season:

Rub both sides of the chop with salt, pepper, and olive oil. For extra flavour, add a sprinkle of garlic powder and smoked paprika.

Cooking Methods

1. Cast iron skillet:

• Heat the skillet on medium-high until hot, then add a splash of olive oil.
• Sear the chop for 3-4 minutes per side until golden brown. Use a meat thermometer to check for an internal temp of 62-65°C.
• Let the chop rest for 5 minutes before serving.

2. Grill:

• Preheat your grill to medium-high heat (around 200°C).
• Grill the chop for 3-4 minutes per side. Look for beautiful grill marks and a slightly pink center.
• Rest the chop for 5 minutes to allow the juices to settle.

3. Oven roast:

• Preheat your oven to 180°C.
• Sear the chop in an ovenproof pan on the stovetop for 2-3 minutes per side, then transfer to the oven for an additional 6-8 minutes, until the internal temperature reaches 62°C.
• Let it rest for 5 minutes before slicing.

4. Air fryer:

• Preheat the air fryer to 180°C.
• Place the seasoned chop in the basket and cook for 10-12 minutes, flipping halfway through. Check for the internal temperature of 62°C.

Recipe: Iberico Pork French Chop with Honey Mustard Glaze

This honey mustard glaze adds a sweet and tangy touch to the rich flavour of Iberico pork.

Ingredients:

• 1 Iberico pork French chop (240g)
• Salt and pepper
• 1 tbsp olive oil
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• Fresh thyme (optional)

Steps:

1. Season the chop:
Rub the thawed chop with salt, pepper, and a little olive oil. Let it sit for a few minutes.

2. Prepare the glaze:
In a small bowl, mix honey, Dijon mustard, and apple cider vinegar. If you like, add a bit of fresh thyme for a herby note.

3. Cook the chop:
Use your preferred method (skillet, grill, or oven). For best results, sear the chop for 3-4 minutes per side until golden, then finish cooking to an internal temp of 62°C.

4. Glaze and rest:
In the last minute of cooking, brush the honey mustard glaze on both sides of the chop. Let it caramelize for a minute, then remove from heat.

5. Serve:
Let the chop rest for 5 minutes before slicing. Drizzle any extra glaze over the top and serve with roasted vegetables or a light salad.

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