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Iberian Pork Chops with a Rich Pan Sauce

  • Izzy Taylor
  • Mar 26
  • 2 min read

Show your loved ones just how much they mean to you with this mouth-watering Iberian Pork Chop recipe!



A pork chop with seasoned crust, served with broccoli and thin carrot strips on a white plate. The pork chop packaging is visible in the background.



With Mother's Day right around the corner, there's no better time to go all out and celebrate the incredible women in our lives. Whether you're cooking for your mum or honouring a motherly figure, this dish is guaranteed to impress.


Our Iberian Pork Chops are a true showstopper, packed with the deep, rich flavours of the Iberian Peninsula. This exceptional cut is beautifully marbled, ensuring every bite is irresistibly tender and juicy. What makes it even more special? The unique, nutty taste comes from the pigs' all-natural diet, primarily acorns, giving the meat an unmatched depth of flavour.





To create a perfectly balanced and unforgettable meal, we paired these succulent Iberian Pork Chops with creamy dauphinoise potatoes, seared broccoli, and some pickled carrots - but rest assured! Every plate will be nothing short of restaurant quality!



 

Iberian Pork Chop Recipe


Prep time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes
Serving size: 4

Ingredients


  • 4x Iberian Pork Chop Steaks

  • 1 Onion

  • Fresh Thyme

  • Butter

  • Dijon Mustard

  • 400ml Chicken Stock

  • 200ml Cider

  • Double Cream

  • Flour

  • Salt & Pepper


Method


 

  1. Defrost the pork chops overnight.

  2. Remove the pork chops from the packaging, pat dry and season with salt and pepper.

  3. Finely slice the onion and add to a large saucepan with a knob of butter, a sprig of thyme and a good pinch of salt. Cook over a medium heat for 15 minutes.

  4. Stir in 1 tsp mustard before adding the chicken stock. Bring to a simmer, cook for 5 minutes and then strain the stock into a jug.

  5. Bring a large frying pan to a medium/high heat and place all the pork chops skin side down in the pan, hold them upright with a pair of tongs for 2 minutes. The fat will start to render, and the skin will start to crisp.

  6. Now, cook the pork chops for 2-3 minutes each side, basting with butter after turning over. This will cook the pork chops to medium rare, which is how Iberian pork should be served, however, if you prefer your pork less pink then feel free to cook them for longer.

  7. Remove the pork chops from the pan and add to a warm serving plate, cover with foil.

  8. In the meantime, make the sauce:

    1. With the frying pan still on a medium/high heat, quickly stir in 1 tbsp flour. Cook for 30 seconds, turn the heat to high and then deglaze with the cider. Cook out the cider for 2 minutes and then add the stock. Continue to cook the sauce over a high heat. As it reduces it will thicken and become richer. Season with salt and pepper. Once its nicely thick, reduce the heat to low and stir in a splash of cream.

  9. Serve the pork chops with the pan sauce and your Mum’s favourite sides. We went with dauphinoise potatoes, seared broccoli and some pickled carrots.




 
 
 

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