How to Cook Iberico ChopsThis technique works for both rack and loin chops. Due to the beautiful, rich fat for which Iberico Pork is famous, I do not recommend grilling our products. Charring will mask, not enhance, the sweet, pure flavor of Iberico. I favor pan-searing.
- Prep Time 10 minutes
- Cook Time 5 minutes
- Take your chops out of the refrigerator and let them rest to room temperature, about 30 minutes.
- Season both sides with salt and pepper.
- Heat your skillet to high and reduce to medium. Add the chops and cook one-and-a-half minutes per side to brown; you also want to sear the edges. Do this by holding a chop on its side gently using tongs. Cook Iberico chops to medium rare (130 degrees) and let rest under tented foil for 10 minutes before serving.