Cooking Iberico Bone-In Double Pork Chops At Home!

#GrillMasterRecipes: Cooking Iberico Bone-In Double Pork Chops At Home


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.

patting the pork dry


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

seasoning pork chop

 

adding herbs to pork chop

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

searing a pork chop


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

flipping over the pork chop


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

cooking the pork chop


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

resting the pork chop


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.

    carving pork chop
    slicing pork chop

     

    View the full Pork Rib Chop recipe video:

    Buy the Iberico Bone-In Double Pork Chop:

     

    Jamon de Bellota (Acorn Fed) 100% Iberico |...

    Hand-Carved | 2.5 Oz | Pata Negra

    $34.99

    Iberico Bone-In Double Pork Chop

    13-15oz | Sourced in Spain

    $44.99

    Secreto Iberico

    From Spain

    Iberico Baby Back Pork Ribs

    Sourced in Spain

    $34.99

    Iberico St Louis Pork Ribs

    Sourced in Spain

    Jamon Serrano | Just Carved

    Grass Fed | Hand-Carved | 2.5 Oz

    $13.99

    Iberico Pork Tenderloin

    From Spain

    $24.99

    Chorizo Iberico de Bellota (Acorn Fed) | 100%...

    Directly from Spain

    $39.99

    Jamon de Cebo 100% Iberico | Just Carved

    Cebo de Campo | Hand-Carved | 2.5 Oz

    $24.99

    Jamon 100% Iberico de Bellota (Acorn Fed)

    2 Oz | From Spain

    $27.99

    Spreadable Chorizo Iberico | Sobrasada

    Directly from Spain

    $9.99

    Lomo (Loin) 100% Iberico de Bellota (Acorn Fed)

    2oz | From Spain

    $13.99

    Coppa Iberica de Bellota | Just Sliced

    Directly from Spain

    $11.99

    Iberico Pork Rib Rack

    From Spain with love

    Presa Iberica | Shoulder Steak

    Directly from Spain

    Pluma Iberica | Pork End Loin

    Directly from Spain

    Spanish Serrano Ham (Whole | Bone-In)

    Grass Fed | From Spain | Online Only

    BACK IN STOCK IN 48 HRS OR LESS

    Iberico de Bellota Ham (Whole | Bone-In)

    Pata Negra | 100% Acorn Fed

    BACK IN STOCK IN 48 HRS OR LESS

    Iberico Cebo de Campo Ham (Whole | Bone-In)

    Jamon de Cebo / From Spain

    BACK IN STOCK IN 48 HRS OR LESS

    Older Post Newer Post

    RSS