Pan Fried Iberico Pork Chops

Pan Fried Iberico Pork Chops

• 1-inch thick cut boneless Iberico pork chops
• Salt and Pepper, to taste
• 2 tbsp olive oil
• 2 tbsp butter
• Fresh thyme, 1-2 sprigs
• 3-4 garlic cloves, crushed

• 1 jar fire roasted peppers, drained
• ½ cup olive oil
• 8 cloves of garlic
• 1 cup cubed stale bread
• 3/4 cup roasted almonds
• ¼ cup sherry vinegar
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp salt

1. Bring your pork chops to room temperature. When they are no longer cold, season liberally with salt and freshly ground black pepper.
2. Heat a pan with olive oil until just starting to smoke, and place the chops directly into the pan. Place a few crushed cloves of garlic into the pan along with a bunch of fresh thyme. Cook for about 1-2 minutes until you’ve developed a nice golden crust.
3. Turn the chops and add in several pads of butter. As the butter and oil meld together, use a spoon to baste your pork chops. This not only slightly speeds up the cooking process; but also ensures your pork chops stay moist and juicy.
4. Continue to flip every minute or so, cooking the chop for a total of about 3 minutes per side. When your chop is cooked, remove it from the pan and allow it to rest for at least as long as you cooked it before slicing and serving.
5. To serve: we like to slice each pork chop thinly and top it with Romesco sauce for a presentation that rivals any good restaurant.

1. Pour the oil into a pan and heat over medium. Add in the peeled cloves of garlic, stirring and turning them constantly. Cook for approximately three minutes until the garlic is nicely browned all over. Remove the garlic to a separate dish leaving the oil in the skillet.
2. Toast the cubed bread in the hot oil for a few minutes until both sides are a lovely golden brown.
3. Transfer the garlic, peppers, oil, bread, and remaining ingredients into a food processor. Pulse the ingredients until they are combined, then scrape down the sides with a spatula. Blitz again until your Romesco sauce has reached the consistency you prefer.
4. Pour the sauce into a bowl and wrap tightly, allowing it to rest in the refrigerator overnight to let the flavors meld and develop.
5. When ready to use, heat the sauce gently and serve atop or alongside finished pork chops.