Are you looking to elevate your pork chop game?
Look no further than Iberico pork chops. Known as the “wagyu” of pork, these chops are prized for their high marbling and rich flavor.
But how do you cook them to perfection?
In this article, we’ll explore different methods and recipes for cooking Iberico pork chops, from simple seasoning and searing to more complex dishes that showcase the meat’s succulent deliciousness.
Whether you’re a seasoned chef or a beginner in the kitchen, we’ve got you covered.
So grab your apron and let’s get cooking!
How To Cook Iberico Pork Chop?
First things first, let’s talk about the basics of cooking Iberico pork chops.
One of the most important rules when cooking Iberico pork is to let it speak for itself. Our recommendation for first-timers is to keep it simple with just salt and perhaps a touch of lemon or garlic.
When it comes to cooking methods, you can grill, pan-sear, or even finish in the oven. Just be sure to remove it from the heat at medium-rare to let its best flavor and tenderness shine.
After cooking, let it rest for a few minutes before slicing against the grain and serving.
Now that we’ve covered the basics, let’s dive into some specific recipes and techniques for cooking Iberico pork chops.
Choosing The Best Iberico Pork Chop
When it comes to choosing the best Iberico pork chop, there are a few things to consider.
Firstly, the cut of the pork chop will determine the cooking time and method. If you prefer a leaner cut, go for the loin chop. If you want a more flavorful and tender cut, choose the rib chop or shoulder chop.
Secondly, look for marbling in the meat. Marbling is the white streaks of fat that run through the meat, and it adds flavor and tenderness to the pork chop.
Thirdly, consider the grading of the Iberico pork. The highest grade is 100% Iberico pork that is acorn-fed, also known as “Pata Negra”. This grade will have the most intense flavor and tenderness. The next grade down is at least 50% Iberico pork that is acorn-fed, followed by at least 50% Iberico pork that is fed with resources from the pasture and some acorns.
Lastly, make sure to buy from a reputable source that follows humane farming methods and has proper certifications from authorities such as USDA/FISIS and USDA/APHIS.
Preparing The Pork Chop For Cooking
Before you start cooking your Iberico pork chop, there are a few steps you should take to ensure the best possible outcome.
First, make sure your pork chop is at room temperature before cooking. This will help it cook more evenly and prevent it from becoming tough.
Next, pat the pork chop dry with paper towels to remove any excess moisture. This will help the seasoning stick to the meat and give it a better sear.
Season the pork chop with salt and pepper or your preferred blend of spices. Keep in mind that Iberico pork is already rich in flavor, so you don’t need to go overboard with seasoning.
Choose a heavy skillet like cast iron or stainless steel and preheat it over medium-high heat. Add olive oil or a neutral oil to the hot skillet and wait for it to shimmer before adding the pork chop.
Place the pork chop in the skillet, making sure there is enough space between each chop so they can sear properly. Cook until well browned but still rosy near the bone, flipping once to cook both sides evenly.
If you have a thicker cut of Iberico pork chop, you may need to finish it in the oven to ensure it cooks through without becoming dry. Simply transfer the skillet to a preheated oven at 375 degrees Fahrenheit and bake until the internal temperature reaches 145 degrees Fahrenheit.
Once your Iberico pork chop is cooked to perfection, remove it from the heat and let it rest for a few minutes before slicing against the grain and serving. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender dish.
Simple Seasoning And Searing Method
The simple seasoning and searing method for Iberico pork chops is a great way to highlight the natural flavors of this delicious meat.
To start, pat the pork chops dry with a paper towel and season generously on all sides with salt. Heat a skillet over high heat until it’s very hot, then add a bit of oil to the pan. Place the pork chops in the skillet and sear on both sides until brown and slightly crusted. This process will only take a few seconds per side, so be sure to watch carefully.
If you’re cooking a roast, you can use the oven broiler to accomplish a similar result. Place the roast in the oven and broil until browned and slightly crusted on all sides.
Once the pork chops are seared, remove them from the skillet and let them rest for a few minutes before slicing against the grain and serving. This method is simple yet effective, allowing the natural flavors of the Iberico pork to shine through.
Oven Roasting For A Juicy And Tender Result
Oven roasting is a great technique for cooking Iberico pork chops because it allows for even cooking and ensures a juicy and tender result.
To start, preheat your oven to 400°F and place a large oven-safe skillet in the oven to heat up. While the oven heats up, season your pork chops with salt and pepper.
Once the oven has reached the desired temperature, carefully remove the hot skillet from the oven and place it over medium-high heat on the stovetop. Add some olive oil to the skillet and sear the pork chops until the bottom is golden-brown, about 3 minutes. Flip the chops and transfer them to the oven.
Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. The cooking time will vary depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until they are ready.
Once cooked, transfer the pork chops to a plate and pour any pan juices over the top or reserve for making a pan sauce or gravy. Tent loosely with foil and let them rest for at least 5 minutes before serving.
Oven roasting is a great way to cook Iberico pork chops because it allows for a juicy and tender result while also giving you a crispy exterior. Just be sure to monitor the cooking time closely to avoid overcooking and enjoy your delicious Iberico pork chop!
Grilling Iberico Pork Chops For A Smoky Flavor
If you’re looking for a smoky flavor in your Iberico pork chops, grilling is the way to go. Start by rinsing the meat with cold water and patting it dry with a paper towel. Sprinkle salt and ground cumin, followed by a light drizzle of oil (use a neutral oil like canola).
Place the meat in the fridge for a few hours, either on a plate or in a plastic bag. Since this meat is of such high quality, we recommend grilling it at slightly higher temperatures, around 300°F. Fire up your grill and prepare it for indirect grilling. Have it running at 300°F. Use the snake method if you’re using a kettle grill or even better, a Slow ‘N Sear.
Place the meat on the indirect side and close the lid. Add some wood chunks for smoking on the glowing embers. When the chops reach an internal temperature of 140-144°F, they’re done. At 300°F, this usually takes 1-1.5 hours.
Remove them from the grill, wrap them in aluminum foil and a towel, and let them rest for 10-20 minutes before serving. The result will be tender, juicy pork chops with a delicious smoky flavor that will make your taste buds dance with joy.
Exploring More Complex Recipes To Showcase The Meat
While simple seasoning and cooking methods can let the flavor of Iberico pork shine, there are also more complex recipes that can showcase the meat in new and exciting ways.
One recipe to try is a play on pork bossam, a Korean dish, using the Presa shoulder steak. Thinly sliced roast Presa is served with lettuce wraps and a variety of condiments such as ginger scallion sauce, black garlic gochujang sauce, grated chile-spiced daikon, pickled garlic, and soy-glazed toasted rice balls. The meaty and robust flavor of the Presa stands up easily to the sweet-savory-spicy flavors of the condiments.
Another recipe pairs the Secreto and Pluma cuts with more traditionally European flavors. The Secreto cut is well-marbled and buttery, balanced with pickled shallots and mustard seeds, roast cauliflower, and a white-wine mustard pan sauce. The Pluma cut is paired with a Spanish Romesco sauce made from roast peppers, bread, nuts, pimenton, vinegar, and olive oil.
To turn these dishes into complete meals, consider serving them with a starch side such as artisan bread or roasted potatoes.
While these recipes may be more complex than simple seasoning and cooking methods, they allow for the flavors of Iberico pork to be showcased in new and exciting ways.