Iberico Pork Chops with Caramelised Fennel
Drogo
2
30 minutes
2 hours 15 minutes
Spanish
Dinner
Discover a delicious Iberico pork chop recipe that perfectly showcases the exceptional flavour of premium Iberico pork. These succulent Iberico pork chops with sherry are paired with sweet orange caramelised fennel, creating a beautifully balanced dish that combines rich, savoury notes with delicate citrus sweetness.
Renowned for its exceptional marbling, Iberico pork comes from Spain's famous Black Iberian pigs, whose acorn-rich diet gives the meat its signature nutty flavour and buttery texture. The generous fat marbling throughout each chop, along with the rich layer of fat around the outside, makes this cut ideal for pan cooking.
This recipe begins by slowly rendering the outer fat until it becomes golden, crisp and full of flavour. The chops are then cooked in their own rendered fat, resulting in incredibly juicy, tender meat with a beautifully caramelised crust. Better still, don't discard the leftover Iberico fat—it can be used to fry potatoes, eggs or vegetables, adding incredible depth of flavour to everyday dishes.
Served alongside fragrant orange caramelised fennel and finished with a splash of sherry, this elegant Spanish-inspired meal is simple enough for a weekend dinner while impressive enough for entertaining.
Ingredients
2 Iberico pork chops
- 1 large bulb fennel, cored and thickly sliced
- 100ml dry sherry
- 1 orange (juice and zest)
25g butter
Directions
Season the chops with salt.
In a cold frying pan, stand up the pork chops on their sides so that their fat is in direct contact with the base of the pan (use the sides of the pan to prop them up).
Turn the heat on to medium and let the fat render from the chops - this will take around 15 minutes.
Once they are lovely and golden on the edges, fry them in their own fat for a couple of minutes each side, then remove to a plate to rest.
Melt the butter with a splash of oil in a separate frying pan. Add the fennel and cook, stirring often, until caramelised in places.
Add the sherry and orange juice and cover with a lid. Cook for 8 minutes.
Remove the lid and turn up the heat to high. Cook for a few minutes, until the sauce is glossy and coats the fennel. Check the seasoning, garnish with some orange zest and serve with the sliced pork chop.
Ingredients you'll need
