Step-by-Step Instructions:
1. Thaw the Chops (Optional but recommended for best results)
• Ideally, thaw your pork chops overnight in the fridge.
• If you’re in a hurry, you can place them in a sealed plastic bag and submerge them in cold water. Change the water every 30 minutes until thawed (it should take 1-2 hours).
2. Pat Dry & Season
• Once thawed (or even if cooking from frozen), pat the pork chops dry with a paper towel.
• Season generously with salt, pepper, and any additional herbs or spices you enjoy (rosemary, thyme, or smoked paprika all pair wonderfully).
3. Preheat Your Heat Source
Choose your method:
• Stovetop + Oven (Cast Iron or Oven-Safe Skillet): Preheat your oven to 175°C and heat a cast iron pan on medium-high heat.
• Grill: Preheat your grill to medium-high 200°C.
• Air Fryer: Preheat to 190°C.
• Stovetop Only: Use a heavy-bottomed skillet for the best sear.
4. Searing the Pork
• Stovetop/Grill: Add a small amount of oil (olive oil or avocado) to your pan or grill. Sear the pork chops for 2-3 minutes per side (from frozen, 4-5 minutes per side) until they develop a beautiful golden-brown crust.
• Air Fryer: You can skip the sear if using an air fryer and go straight to cooking.
5. Finish Cooking
• Stovetop + Oven: After searing, transfer the skillet to the preheated oven and bake for an additional 10-12 minutes, until the internal temperature reaches 60°C.
• Grill: After searing, move the pork chops to indirect heat and close the lid. Cook for another 8-10 minutes until done.
• Air Fryer: Cook the pork chops for 15-18 minutes, flipping halfway through.
• Stovetop Only: After searing, reduce heat to medium-low, cover, and cook for 8-10 minutes, turning once, until the internal temperature reaches 60°C.
6. Rest the Meat
• Remove the pork chops from heat and let them rest for 5-7 minutes. The internal temperature will rise slightly during this time, ensuring juicy and tender chops.
Delicious Recipe: Garlic-Herb Butter Iberico Pork Chops
Ingredients:
• 2 bone-in Iberico pork chops (450g)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tsp fresh rosemary, chopped
• 1 tsp thyme leaves
• Salt and pepper to taste
• Lemon wedges for serving
Instructions:
1. Season the Pork Chops:
After thawing, pat dry, and season both sides generously with salt, pepper, and a pinch of rosemary and thyme.
2. Sear the Pork Chops:
Heat olive oil in a cast iron skillet over medium-high heat. Sear the chops for 2-3 minutes on each side until they get a golden-brown crust.
3. Add Garlic & Butter:
Lower the heat to medium and add the butter and minced garlic to the pan. Tilt the pan slightly and spoon the melted garlic-butter over the chops. Continue basting for 1-2 minutes.
4. Finish Cooking:
Transfer the skillet to the oven (or lower the stovetop heat) and cook until the pork reaches 60°C (about 10 minutes in the oven).
5. Rest & Serve: Let the pork chops rest for 5 minutes. Serve with a squeeze of fresh lemon and a sprinkle of extra herbs.
