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.

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