Iberico Pork Chops with Porcini & Padron
Drogo
0 - 2
10 minutes
20 minutes
If you're looking for an unforgettable Iberico pork chops recipe, this dish celebrates the exceptional flavour of premium meat cuts with simple, carefully chosen ingredients. Featuring succulent Iberico pork chop steaks served alongside earthy porcini mushrooms and vibrant Padron peppers, this recipe allows the naturally rich, nutty taste of the meat to shine.
Sourced from the famous Black Iberian pigs that roam the oak forests of Spain and Portugal, Iberico pork is prized for its beautiful marbling and distinctive flavour. Thanks to the pigs' acorn-rich diet and free-ranging lifestyle, the meat develops a buttery texture with subtle nutty notes that require very little embellishment. Rather than masking these flavours with heavy sauces, this recipe pairs the pork with sautéed porcini mushrooms and the ever-popular Padron peppers, creating a perfectly balanced Spanish-inspired meal.
Ingredients
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2 Iberico pork chops
- 100g Porcini mushrooms
- 400g Padron peppers
- 3 Shallots
- 1 clove Garlic
- 300ml Sunflower oil
Directions
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Pour vegetable oil in a pan about 2cm high and heat to around 180 degrees.
To prepare the mushrooms, wash and slice the porcini down the middle.
Prepare your meat by seasoning the Iberico Pork with salt, and rub in on both sides.
When the vegetable oil has got to around 180 degrees (you can test this by putting a small chunk of bread and seeing if it sizzles gently), put the Padron Peppers in the pan and let them fry and eventually blister in the hot oil. Turn the peppers frequently so you ensure they fry evenly.
Get a few layers of paper towel ready and place the Padron peppers on them so that some of the excess oil drains.
Heat a little olive oil in a frying pan and allow the pan to get hot, then add the Iberico Pork chop, letting the heat render the fat down. Turn the chop on each side so it is browned all over.
In the meantime, heat a little olive oil in another frying pan, add the porcini, one clove of garlic with the skin on, and some shallots. Fry and toss the porcini mushrooms until they are browned. Remove the garlic clove and lay the mushroom and shallots on the serving plate.
Add the Iberico chop and Padron peppers to the plate, sprinkling a little salt on the peppers. You can also garnish with micro herbs such as red amaranth. Enjoy this special piece of pork!
Ingredients you'll need
