Iberico Pork French Chops | ±300g

Regular price: £14.00
Regular price: ~~£14.00~~
Sale price: £14.00

Tax included.

Weight ±300g

ACORN-FED

FROZEN

At A Glance

Pata Negra breed
Reared in Iberian Peninsula, Spain
1 cut of ±300g with 2 bones
Frozen

Description

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.

We strive for precision with every hand-cut order. Please note that natural variations occur, and we maintain a weight tolerance of ±8%, which is reflected in our pricing. Should a selection fall outside this range, we will contact you directly to ensure your order meets our standards and your expectations.

Cooking instructions

Step-by-Step Instructions:

1. Thaw the Chops (Optional but recommended for best results)

- Ideally, thaw your pork chops overnight in the fridge.

2. Pat Dry & Season

- Once thawed (or even if cooking from frozen), pat the pork chops dry with a paper towel.
- Season generously with salt, pepper, and any additional herbs or spices you enjoy (rosemary, thyme, or smoked paprika all pair wonderfully).

3. Preheat Your Heat Source

Choose your method:

- Stovetop + Oven (Cast Iron or Oven-Safe Skillet): Preheat your oven to 175°C and heat a cast iron pan on medium-high heat.
- Grill: Preheat your grill to medium-high 200°C.
- Air Fryer: Preheat to 190°C.
- Stovetop Only: Use a heavy-bottomed skillet for the best sear.

4. Searing the Pork

- Stovetop/Grill: Add a small amount of oil (olive oil or avocado) to your pan or grill. Sear the pork chops for 2-3 minutes per side (from frozen, 4-5 minutes per side) until they develop a beautiful golden-brown crust.
- Air Fryer: You can skip the sear if using an air fryer and go straight to cooking.

5. Finish Cooking

- Stovetop + Oven: After searing, transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, until the internal temperature reaches 60°C.
- Grill: After searing, move the pork chops to indirect heat and close the lid. Cook for another 8-10 minutes until done.
- Air Fryer: Cook the pork chops for 15-18 minutes, flipping halfway through.
- Stovetop Only: After searing, reduce heat to medium-low, cover, and cook for 8-10 minutes, turning once, until the internal temperature reaches 60°C.

6. Rest the Meat

- Remove the pork chops from heat and let them rest for 5-7 minutes. The internal temperature will rise slightly during this time, ensuring juicy and tender chops.

Delicious Recipe: Garlic-Herb Butter Iberico Pork Chops

Ingredients:

- 2 bone-in Iberico pork chops (300g)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 1 tsp fresh rosemary, chopped
- 1 tsp thyme leaves
- Salt and pepper to taste
- Lemon wedges for serving

Instructions:

1. Season the Pork Chops:
After thawing, pat dry, and season both sides generously with salt, pepper, and a pinch of rosemary and thyme.
2. Sear the Pork Chops:
Heat olive oil in a cast iron skillet over medium-high heat. Sear the chops for 2-3 minutes on each side until they get a golden-brown crust.
3. Add Garlic & Butter:
Lower the heat to medium and add the butter and minced garlic to the pan. Tilt the pan slightly and spoon the melted garlic-butter over the chops. Continue basting for 1-2 minutes.
4. Finish Cooking:
Transfer the skillet to the oven (or lower the stovetop heat) and cook until the pork reaches 60°C (about 10 minutes in the oven).
5. Rest & Serve: Let the pork chops rest for 5 minutes. Serve with a squeeze of fresh lemon and a sprinkle of extra herbs.

Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Orders over £75 Express By End of Day (Tues-Sat)	FREE
Orders under £75 Express By End of Day (Tues-Sat)	£8.50
Express by 12PM - Noon (Tues-Fri) / by 1PM for Scotland	£11
Express Saturday by 12PM - Noon / by 1PM for Scotland	£22

Our delivery service covers all UK mainland addresses and is fully tracked using trusted courier DPD.
We aim to deliver all orders, excluding the Highlands & Islands, via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.

The Land of the Black Hoof

In the sun-baked plains and ancient oak forests of Spain's dehesa, the Pata Negra pig lives as it has for centuries, roaming freely, foraging on acorns, and taking its time. That unhurried life is exactly what makes Iberico pork extraordinary. The acorn diet infiltrates the fat itself, creating an intense, nutty depth of flavour that no other pork in the world can replicate.