#GrillMasterRecipes: Cooking Iberico Bone-In Double Pork Chops at home!

#GrillMasterRecipes: Cooking Iberico Bone-In Double Pork Chops at home!

Iberico Pork is commonly called the “the wagyu” of pork because of its noticeable high marbling. This due to the breed of the pork (Iberian) and how they are raised. We source these pork chops from 

To be called "Jamon Iberico" it must be from black iberian pigs and raised in Portugal or Spain.  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, which is where these pigs are raised eating acorns and grass!

This in particular is 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. It is perfect to get a perfect crust, along the perfect internal temperature on your steaks!


  • Pork Chops
  • Salt
  • Olive Oil
  • Thyme

Here are the steps:

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.


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