Ancho-rubbed Iberico Pork Chop Recipe

Prepare the rub

In a small bowl, mix together the ancho chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Rub the pork chops

Pat the Iberico pork chops dry with paper towels. Rub the spice mixture all over the pork chops. Drizzle with olive oil and let marinate for at least 30 minutes.

Mix the dough

In a large bowl, combine the pre-cooked cornmeal and salt. Gradually add water, mixing until the dough is smooth and pliable.

Form and cook the arepas

Divide the dough into equal portions and form into cakes. Heat a skillet over medium heat with butter and cook each arepa for about 4-5 minutes per side until golden brown.

Blister the peppers

Heat olive oil in a skillet over medium-high heat. Add shishito peppers and cook until blistered on all sides, about 5-7 minutes. Sprinkle with sea salt before serving.

Make the mojo

In a blender, combine peeled and pitted peaches, garlic, cilantro, lime juice, olive oil, and salt. Blend until smooth and adjust seasoning to taste.

Serve the dish

On a plate, place the arepa cake, top with the ancho-rubbed pork chop, arrange blistered shishito peppers on the side, and drizzle with peach mojo.