As a lover of fine food I’m always seeking out unique ingredients that can take my cooking to the next level. One product that has completely transformed my kitchen is Iberico pork from Spain. With its deep red meat marbled with healthy fat Iberico pork delivers incredibly rich, complex flavor beyond any ordinary pork.

While you can use this high-quality pork in everything from stews to sausages, one of my favorite ways to enjoy its excellence is in a beautifully pan-seared pork chop. When cooked properly, Iberico chops are succulent, tender and packed with soul-satisfying umami depth.

In this article, I’ll share my foolproof method for cooking perfect Iberico pork chops every time. With just a few simple steps, you can master the art of searing these specialty chops to juicy, mouthwatering perfection. Let’s get started!

Ingredients

To cook Iberico pork chops, you’ll need:

• Iberico pork chops, preferably bone-in and 1-1.5 inches thick
• Olive oil
• Butter
• Salt and pepper
• Optional: chopped herbs like thyme or rosemary

High-quality Iberico pork is the star here, so splurge on the best local chops you can find. The rich intramuscular fat ensures tons of flavor.

Before Cooking

• Take chops out of fridge and let sit at room temperature for 30 minutes. This helps them cook evenly.

• Pat dry with paper towels Removing excess moisture helps achieve a better sear

• Generously season both sides with salt and pepper. Iberico pork benefits from bold seasoning.

Searing the Chops

1. Heat a cast iron or stainless steel skillet over high heat until very hot. Add just enough olive oil to coat the bottom.

2. When oil is shimmering, carefully add chops. You should hear an immediate sizzle when the meat hits the pan.

3. Without moving the chops, sear for 3 minutes. This initial sear gives the chops a gorgeous crust.

4. Flip chops and add a few pats of butter around the pan. Tilt to pool butter underneath. The butter bastes the chops as they cook.

5. Continue cooking and flipping the chops every minute or so, for a total cooking time of 5-7 minutes This ensures even browning.

6. Test temperature by nicking a chop with a paring knife. When they hit 140°F internally, they’re perfect medium rare.

7. Remove chops to a plate and tent loosely with foil. Let rest 5 minutes before serving.

Serving Suggestions

Iberico pork chops pair beautifully with:

• A red wine pan sauce made with the sear drippings

• Caramelized onions or sauteed mushrooms

-Roasted potatoes or polenta to soak up the juices

• A fresh herb or green salad to balance the richness

• Fruit like sauteed apples or an orange gastrique

This simple, quick cooking method consistently produces Iberico pork chops with a heavenly crust and a tender, juicy interior. The secret is high heat, plenty of seasoning, and just the right amount of undisrupted sear time.

While Iberico pork elevates this classic dish, the techniques work for any thick, bone-in pork chop. Just adjust cook times based on thickness. And be sure not to overcook – you want to keep these chops juicy, not dried out.

With practice, you’ll be able to churn out perfect pork chops for quick weeknight dinners, date nights, or dinner parties. Just serve them with your favorite sides and a good glass of wine. These rich, succulent Iberico chops are impressive enough on their own!

So next time you come across high-quality Iberico pork, remember this foolproof searing method. In less than 10 minutes, you can be sitting down to an incredible meal that looks and tastes like it came from a gourmet restaurant. ¡Buen provecho!

Other Ways to Cook Iberico Pork

While seared chops may be my favorite, Iberico pork’s versatility lends itself to endless cooking methods. Here are some other ways to savor this specialty meat:

Roasting – Roast Iberico racks, loins or bone-in legs in a low oven until fall-apart tender.

Braising – Braise Iberico shoulders or legs in wine or broth for hearty stews and ragus.

Grilling – Quick grill Iberico steaks, chops and sausages over high heat for smoky flavor.

Charcuterie – Cure Iberico cuts into Spanish charcuterie like chorizo, lomo and salchichón.

Stews – Slow cook Iberico in rich stews likefabada Asturiana or callos Madrileña.

Ground – Make gourmet burgers from ground Iberico pork, alone or combined with beef.

From everyday dinners to special occasion centerpieces, Iberico pork provides incredible flavor. With so many options, you could cook with this exclusive Spanish meat for a lifetime and never grow tired of it! I consider myself lucky to have discovered this incredible ingredient and the joy it brings to my kitchen.

Cooking Other Cuts of Iberico Pork

While chops get all the glory, Iberico pork offers many other spectacular cuts like legs, shoulders, bellies and loins. Here’s a quick guide to cooking times and methods for various Iberico cuts:

Loin – The leanest option. Roast, grill or pan sear. Cook to 140°F.

Shoulder – Braise for 6-8 hours until tender. Shred for carnitas or tacos.

Leg – Roast bone-in for holiday meals. Cook to 145°F.

Ribs – Slow smoke or braise 2-4 hours. Finish with barbecue sauce.

Tenderloin – Quick grill or pan sear to 135°F. Wrap in bacon for moisture.

Belly – Braise 2 hours then roast to crisp the skin. Or smoke 12+ hours for bacon.

Sausage – Form ground pork into patties, links or meatballs. Cook to 160°F.

With endless options, you could experiment with new Iberico cuts every week and still not run out of ways to enjoy this incredible pork!

Iberico Cooking Tips

Through much tasting and cooking, I’ve picked up a few tips for handling Iberico pork:

• Let meat come to room temp before cooking for even heating.

• Sear over high heat to develop a crust before gently finishing.

• Cook to just 140-145°F for tender, juicy meat.

• Allow resting time after cooking so juices redistribute.

• Pair rich meats with acidic pan sauces or fruit.

• Embrace pink pork – it provides the best texture and flavor.

• Cure and air dry Iberico for intense Spanish charcuterie.

• Braise tough cuts low and slow until meltingly tender.

Iberico pork may have unique qualities, but at heart it still wants to be treated like high-end pork. Respect tradition while accentuating this rare breed’s seductive qualities.

Conclusion

Thanks to its abundant marbling and special genetics, Iberico pork cooks like no other. Handled properly, it delivers an experience of porcine perfection. Whether searing juicy chops, roasting succulent legs or braising rich ribs, Iberico pork promises to impress.

With a few simple tips, you can master cooking incredible Iberico chops at home. Always start by bringing the meat to room temperature. Sear over high heat for a crispy crust, then finish more gently. Cook to no more than medium and let rest before serving.

While searing chops is my personal favorite, Iberico’s richness lends itself to endless preparation methods. You really can’t go wrong with this specialty pork, as long as you avoid overcooking.

From quick weeknight meals to impressive dinner parties, Iberico pork is a revelation. Seek out this exclusive Spanish meat to upgrade everything from your burger to Sunday roast. With so many cuts to explore, you’ll never grow tired of cooking with Iberico!