14oz Double-cut Iberico Pork Chop Recipe

Prepare brine and pork

In a bowl or container just large enough for the chop, dissolve 1 tbsp kosher salt and 1 tbsp granulated sugar into 4 cups of cold water. Add the peppercorns. Submerge the 14 oz double-cut Iberico pork chop, cover, and refrigerate for 30 minutes to 1 hour (short brine to season and protect the meat).

After brining, remove the chop, pat very dry with paper towels. Let rest at cool room temperature while you prepare the vegetables and glaze (about 20–30 minutes). Score the fat rim lightly in a crosshatch if present, without cutting into meat.

Make glaze

Combine 2 tbsp tamarind paste, 2 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp apple cider vinegar and 2 tbsp water in a small saucepan. Bring to a gentle simmer over medium-low heat, whisking to dissolve the sugar and loosen the tamarind. Reduce heat and simmer gently until slightly thickened, about 4–6 minutes. Stir in 1 tsp unsalted butter to give shine and mouthfeel; add crushed red pepper if using. Taste and adjust balance with a pinch more sugar or 1/2 tsp water if too thick. Keep warm at very low heat or transfer to a small bowl.

Cook parsnips

Heat a 10–12 inch skillet over medium heat. Add 2 tbsp unsalted butter and 1 tsp olive oil. When butter foams, add the parsnip batons in a single layer. Sauté, stirring or turning occasionally, until edges are golden and parsnips are tender, about 10–12 minutes. Continue cooking until butter turns a deep nutty brown and gives a warm aroma, taking care not to burn (lower heat if browning too quickly). Remove from heat, stir in 1/2 tsp kosher salt, 1/2 tsp fresh lemon juice, and 1 tbsp chopped parsley. Keep warm.

Sauté cabbage and apples

Heat a medium skillet over medium heat and add 1 tsp unsalted butter. Add the thinly sliced red cabbage and cook 3 minutes, then add the sliced apple, 1 tsp light brown sugar, 1 tsp apple cider vinegar, 1/4 tsp kosher salt and 1/8 tsp black pepper. Sauté until cabbage is softened but still slightly crisp and apples are tender, about 6–8 minutes total. Adjust seasoning and keep warm.

Roast or pan-sear sprouts

Preheat oven to 425°F (if roasting) or use a skillet for stovetop. Toss halved Brussels sprouts with 1 tbsp olive oil, 1/4 tsp kosher salt and 1/8 tsp black pepper. For oven: spread on a sheet pan cut-side down and roast 12–16 minutes until deeply browned on cut sides and tender. For stovetop: place cut-side down in a hot skillet and sear 5–7 minutes, then stir and cook another 3–5 minutes until tender. Keep warm.

Sear and roast the pork

Preheat oven to 400°F (if using oven finish). Heat a large oven-safe skillet over medium-high heat until very hot. Pat the chop dry again and season both sides lightly with a few pinches of kosher salt and freshly ground black pepper. Add the 1 tsp unsalted butter (or 1 tsp oil if preferred) to the hot pan and place the chop fat-side down first if there is a rim. Sear undisturbed until deeply golden, about 3–4 minutes. Flip and sear the other side 2–3 minutes.

If the chop is thick (double-cut ~14 oz), transfer the pan to the preheated 400°F oven and roast until internal temperature reaches 135°F for medium-rare to 140°F for medium, about 7–12 minutes depending on thickness. If not using oven, reduce heat to medium-low, cover loosely and cook until desired doneness, turning once. Use an instant-read thermometer for accuracy.

When the pork is 5°F below target, remove from oven/skillet and brush generously with tamarind glaze on both sides. Return to oven or skillet for 1 minute to set the glaze -- watch carefully to avoid burning the sugars. Remove and tent loosely with foil; rest for 5–7 minutes (carryover will bring temperature to target).

After resting, spoon any pan juices into the remaining glaze and add 1 tsp unsalted butter, swirling to create a glossy finishing sauce. Slice the chop against the grain if desired and spoon glaze over slices.

Arrange a portion of brown butter parsnips, a spoonful of apple-red cabbage and roasted Brussels sprouts on a warm plate. Place the sliced or whole rested Iberico chop at center or slightly offset. Drizzle the warmed tamarind finishing sauce over the chop and around the plate. Garnish with microgreens or chopped parsley. Serve immediately.