Iberico pork chops are incredibly delicious, but they require a bit of special handling compared to the average pork chop. With their rich marbling and high fat content, it’s easy to end up with a dry, overcooked chop if you aren’t careful. The good news is that cooking perfect, juicy Iberico pork chops isn’t difficult – you just need to understand what makes them unique.
In this comprehensive guide, we’ll cover everything you need to know to cook mouthwatering Iberico pork chops every time
What Makes Iberico Pork Chops Special
Iberico pork comes from a special breed of pig native to Spain. The Iberico pig is allowed to roam and graze freely, resulting in pork that is much fattier than conventional pork. This fat is also healthier, with high levels of heart-healthy oleic acid.
The high fat content means the meat has a rich, buttery flavor and a melt-in-your-mouth texture when cooked properly. But it also means the chops are very quick to go from juicy and tender to dry and tough when overcooked.
Understanding these qualities will help you adapt your cooking techniques to get the most out of Iberico pork chops
Choosing the Right Chops
Look for chops that are at least 1 inch thick – thinner chops will overcook too quickly Bone-in chops hold more moisture during cooking, The loin section offers the most tender chops
Top loin chops are best for pan frying or grilling. Rib chops have more fat for rich flavor. Sirloin chops come from a harder working muscle so they benefit from marinades and slower cooking.
For ultimate indulgence, try the cote de porc which features a thick ribbon of fat running through it.
Proper Handling and Storage
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Keep refrigerated below 40°F until ready to cook.
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Allow the chops to come up to room temperature before cooking for even cooking. Remove from fridge 30 minutes to 1 hour ahead.
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Pat dry with paper towels before seasoning or cooking. Excess moisture can inhibit browning.
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Avoid freezing if possible, which can degrade texture. If freezing, wrap tightly in plastic and use within 2 months. Defrost in fridge overnight before cooking.
Proper handling will maximize the pork’s flavor and texture. Now let’s get to the fun part – cooking!
Seasoning and Flavoring
The rich meatiness of Iberico pork chops needs little enhancement, but a seasoning rub or marinade can take them to the next level:
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Dry rubs – Generously coat chops in spices, herbs, salt and pepper before cooking. Smoked paprika, garlic, oregano and cumin make a nice Spanish-inspired rub.
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Brines – Soaking chops in a saltwater brine infuses seasoning throughout while boosting juiciness. Dissolve 1/2 cup salt in 4 cups water and chill before brining.
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Marinades – Marinate for 1-4 hours to impart flavor. Go Mediterranean with olive oil, lemon, garlic and herbs.
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Glazes and sauces – Brush on sweet and savory glazes during the last few minutes of cooking or serve with bold sauces and salsas.
Cook Quickly Over High Heat
The most important technique for cooking Iberico chops is using high heat. This sears the outside to develop flavor while cooking the inside just long enough to reach the perfect stage of doneness.
Pan frying over medium-high to high heat in a heavy skillet is ideal. Cast iron is perfect. Use just enough oil to coat the bottom of the pan.
Grilling over direct high heat also works beautifully. Clean, well-oiled grates will prevent sticking.
Regardless of method, the goal is to develop a dark, caramelized crust on the exterior while keeping the inside tender and juicy.
Monitor Temperature Carefully
Iberico pork is best enjoyed at a lower temperature than conventional pork. Cook to an internal temperature of 135°F to 140°F for optimal juiciness and flavor. The meat will have a hint of pink but will be fully cooked.
For food safety, the USDA recommends 145°F with a 3 minute rest, but this will result in slightly drier chops. Use an instant read thermometer to monitor temperature. Check at thickest part, avoiding bone.
Rest Before Serving
Once chops are cooked, allow them to rest for 5-10 minutes before cutting into them. This allows juices to redistribute through the meat for better moisture. Tent loosely with foil to keep warm.
The meat will continue to cook during resting, so pull chops from heat just before they reach the desired internal temp. After practice, you’ll know exactly when to pull them.
Handling Cooked Chops
To serve Iberico chops at their juicy best:
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Let chops rest adequately after cooking
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Slice across the grain for tenderest texture
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Serve chops thickly sliced, not pounded thin
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Avoid chopping or shredding cooked meat, which will further dry it out
Cooking Times by Method
To recap, here are approximate cooking times based on chop thickness. These will vary based on stove/grill intensity.
Pan Frying:
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1 inch thick – 4 to 5 minutes per side
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1.5 inches thick – 6 to 7 minutes per side
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2 inches thick – 8 to 10 minutes per side
Grilling:
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1 inch thick – 4 to 5 minutes per side
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1.5 inches thick – 5 to 6 minutes per side
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2 inches thick – 6 to 8 minutes per side
Sample Iberico Pork Chop Recipes
Armed with the proper techniques, it’s easy to turn out perfect Iberico pork chops every time. Here are just a few recipe ideas to get you started:
Simple Pan Fried Iberico Chops
- Pat 1.5 inch chops dry and season liberally with salt and pepper
- Heat cast iron skillet with oil over medium-high heat
- Cook 4-5 minutes per side until 135°F internal temp
- Rest 5 minutes before serving
Spanish Inspired Iberico Chops
- Pound chops to 1 inch thickness
- Marinate 1-4 hours in olive oil, sherry vinegar, smoked paprika and garlic
- Grill over high heat 4-5 minutes per side
- Top with salsa verde
Glazed Iberico Rib Chops
- Brine 2 inch bone-in rib chops 1 hour
- Pat dry and rub with brown sugar and chili powder
- Pan fry 8-10 minutes per side
- Glaze last 2 minutes per side with hoisin and orange juice
Iberico Chops with Romesco Sauce
- Dry rub chops with oregano, cumin and smoked paprika
- Broil chops 4 minutes per side until 135°F
- Rest 5 minutes before serving with Romesco sauce
With these tips for choosing, seasoning, cooking and serving, you’ll be able to experience Iberico pork chops at their very best – succulently juicy, packed with rich pork flavor. Now go enjoy some of the tastiest chops you’ve ever experienced!
#GrillMasterRecipes: How to cook Iberico Bone In Double Pork Chops at home!
FAQ
What is the best way to cook Iberico pork?
What temperature do you cook Iberico pork chops?
How to grill Iberico pork chops?
How do you cook Iberico pork chops on the stove?
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.
How do you cook Ibérico pork?
Use the pointer finger of your left hand to touch the soft, meaty part of your palm (under the thumb) and compare textures with the Ibérico cut you’re cooking: When in doubt, always remove the pork from the heat earlier than you think. You can always throw it back into the pan if it needs a little more time.
How do you cook Ibérico in a pan?
Pan-searing is all about heating a skillet (preferably cast iron or quality stainless-steel) over high heat and quickly searing the pork on either side. This gets the Ibérico crispy and browned on the outside and leaves the inside ridiculously tender.
Can you cook Ibérico pork too long?
As with high-quality beef, you really want to hold on to those natural flavors in Ibérico pork — the nutty, earthy nuances and buttery fat. Cook Ibérico too long (even medium-well is too much) and you’re practically throwing away flavor. You can cook Ibérico pork using pretty much any cooking method.