Name: #GrillMasterRecipes: Cooking Iberico Bone-In Double Pork Chops At Home
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: Pork Chops; Salt; Olive Oil; Thyme

What Is Iberico Pork?

Iberico Pork is commonly called the “Wagyu” of pork because of its noticeable high marbling. This is due to the breed of the pork (Iberian) and how they are raised. We source our pork chops used for this recipe direct from some of the best Spanish producers.

To be called "Jamon Iberico," it must be from black iberian pigs and raised in Portugal or Spain. Our Iberico Pork is from Farm Vera Vieja which is located in Retamal de Llerena (Badajoz, Spain). This farm stretches over a vast and rich pasture which provides the highest quality acorns, grass and excellent grazing fields. This is where our Iberico pigs are raised; eating a gourmet diet of acorns and grass!

Iberico Double Pork Rib Chop Recipe

This reciped calls for a double pork rib chop, which is part of the loin muscle and comes from the front of the animal. This is the most premium part of the ribs.

In this guide, we are cooking this pork chop using the Victoria Signature Series skillet. They are built using a proprietary Spherrous Iron Technology which makes this skillet literally unbreakable. In our experience using this skillet, it is ideal for getting a perfect crust and achieves the perfect internal temperature on your steaks!

Ingredients

Pork Chops
Salt
Olive Oil
Thyme

Step-By-Step Instructions

1. Open the vacuum sealed pouch, remove the pork chop and pat the pork chops dry. Let them come to room temperature.

2. Add olive oil and season with salt and fresh thyme. Feel free to experiment with whatever seasoning you like.

3. Heat cast-iron skillet over medium-high heat.
4. Once hot, add the pork chop and sear for 1 minute per side.

5. Flip over to the sides to render the fat for 1 minute.

6. Turn heat down to medium and cook for 6 minutes, flipping chop every minute.

7. Remove from heat and let them rest for 5 minutes.

8. Carve, Serve and Enjoy!

Note that this result will yield a pork chop that is medium in temperature which is how we like it. You can always cook more (or less) to your desired temp... and yes, you can eat pork medium and medium-rare.