Iberico Pork Chops with Porcini Mushroom and Padron Peppers
Servings
0 - 2
Prep Time
10 minutes
Cook Time
20 minutes
Full of rich texture, the pork comes from the distinct Black Iberian pigs that roam the central and southern regions of Spain and Portugal. Their diet of acorns and the natural forest habitat the pigs enjoy gives the meat a distinctive nutty flavour, evoking warmer climes. Sauces and herbs aren’t necessarily the way to go when it comes to finding the perfect complement for Iberico Pork. Overloading these will only overwhelm the natural flavours and prevent you from enjoying the full taste. Instead, we advise Padron peppers – an exciting variety of Spanish peppers that vary in intensity because of how sweet and spicy they are! These are renowned for packing a surprise, allowing you and your guests to play your own version of ‘pepper roulette’.
Ingredients
-
2 Iberico pork chops
-
100g Porcini mushrooms
-
400g Padron peppers
- 3 Shallots
- 1 clove Garlic
- 300ml Sunflower oil
Iberico Pork Chops with Porcini Mushroom and Padron Peppers
Directions
Method
- Step 1, Pour vegetable oil in a pan about 2cm high and heat to around 180 degrees.
- Step 2, To prepare the mushrooms, wash and slice the porcini down the middle.
- Step 3, Prepare your meat by seasoning the Iberico Pork with salt, and rub in on both sides.
- Step 4, 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.
- Step 5, Get a few layers of paper towel ready and place the Padron peppers on them so that some of the excess oil drains.
- Step 6, 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.
- Step 7, 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.
- Step 8, 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!
