Iberico Pork Sliced French Chop | ±240g

1. Thaw the chop:

• Fridge method (recommended): Place the frozen chop in the fridge for 12-24 hours to thaw slowly. This helps retain the pork’s texture and flavour.
• Cold water method: If you need it faster, place the sealed pork chop in a bowl of cold water for about 1-2 hours. Change the water every 30 minutes.

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 / 400°F).
• 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 (145°F).

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.

Weekday	FREE on orders over £60 (£5.95 on smaller orders)
Saturday	FREE on orders over £80 (£9.95 on smaller orders)

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