Iberico Pork Chop Recipe
As the colder months descend, Harvey has put together the perfect dish for the autumn evenings ahead. Succulent Iberico Pork Chops with Chorizo and Butter Bean Stew.
- 6 Iberico pork cutlets
- 0.25 Bunch Thyme (Leaves only)
- 1 Clove of Garlic
- 5 grams Cumin powder
- 10 grams Smoked Paprika
- 5 grams Mustard seeds
- 5 grams Fennel seeds
- 10 grams Brown sugar
- 0.5 Pork/Chicken stock cube
- 0.5 Lemon juice
- 20 milliliters Olive oil
- 4 Cooking chorizo
- 3 Tins butter beans, (Drained)
- 1 Jar of peeled roasted red Peppers (Diced, reserve juice)
- 2 Red onions (Diced)
- 4 Cloves of Garlic (Thinly Sliced)
- 1 tablespoon Chopped Thyme
- 2 Chillies (Chopped)
- 2 tablespoons Smoked paprika
- 1 tablespoon Cumin
- 500 milliliters Passata
- 1 Chicken Cube
- 50 milliliters Red wine vinegar
- 30 grams Brown sugar
- 50ml Extra virgin olive oil
- 1 Bunch of coriander (Chopped)
Blend all the ingredients together to make a paste, rub well into pork chops and marinade between 1 hour and a day. Works well with chicken or any type of pork.
To cook the pork chops season well with salt and pepper
Add to a hot pan with a little bit of oil, turn down the heat.
Seal well on both sides. When they are sealed on both sides let them rest for 20 minutes.
Pour juices into your beans we put in the pan to heat back up. Re-season before serving.
Set the oven at 160/270°. Put Chorizo in an oven tray and put through the oven for 10 to 15 minutes to cook thoroughly and all the fat been released. Reserve the fat.
In a thick based pan heat up the chorizo oil and olive oil.
Add onions, garlic and thyme and slowly sweat down. Season well with salt and pepper and the chilies if you’re using them.
After about 10 minutes when they are softened add your vinegar and sugar and cook for 3 to 4 minutes.
Now add your passata, bouillon cube and continue cooking.
Now add the pepper juice and your diced peppers. Cook for 5 to 10 minutes more, add your beans and your Chorizo.
Lower the heat and cook for 30 to 40 minutes. If they look like they’re becoming a bit dry add a splash of water.
Finish with your chopped coriander to serve.
For this particular recipe, Harvey used our Iberico pork cutlets, described as the 'Wagyu of Pork' because of its superior marbling. For more, be sure to take a look at our further range of Iberico pork cuts.