Bone-in Iberico Pork Chops Recipe

Trim and dry

Remove the pork chops from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Pat both sides and the bone area thoroughly dry with paper towels. This promotes even browning.

Prepare marinade

In a small bowl combine 3 tbs extra virgin olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, lemon zest, 2 tsp fine sea salt, and 1 tsp freshly ground black pepper. Mix into a loose paste.

Season chops

Rub the marinade all over both sides of the pork chops and into any crevices around the bone. Let rest on a tray, uncovered, for 20–30 minutes (or up to 2 hours refrigerated) to allow flavors to penetrate and the surface to dry slightly for better sear.

Preheat and test

Preheat a heavy cast-iron or stainless-steel skillet over medium-high heat until very hot, about 5 minutes. Add a thin film (about 1 tbs) of olive oil and swirl to coat. To test, a drop of water should sizzle and evaporate immediately.

Sear the chops

Place the chops in the pan presentation-side down (bone side up is fine) without crowding. Sear undisturbed 4–5 minutes until deeply caramelized and a dark golden crust forms. Flip and sear the other side 3–4 minutes. If the chops are particularly thick (2"), sear edges for 1–2 minutes to render exterior fat.

Finish in pan / oven (to desired doneness)

Reduce heat to medium. Add 1 tbs unsalted butter to the pan and tilt the pan, spooning melted butter over the top of the chops (baste) for 1 minute. For chops 1.5–2" thick, transfer skillet to a 180°C (350°F) oven for 6–10 minutes until internal temperature reaches 58–60°C (136–140°F) for medium-rare to medium. If not using oven, continue cooking on stovetop over medium-low, flipping occasionally and basting, until temperature is reached. Remove chops to a warm plate and tent loosely with foil; rest 8–10 minutes (temperature will rise ~3–5°C).

Prepare sauce base

Return skillet to medium heat (wipe out excessively burnt bits leaving fond). Add remaining 1 tbs butter and the minced shallot. Sauté 1–2 minutes until translucent and fragrant but not browned.

Deglaze

Pour in 120 ml dry sherry (or dry white wine) to deglaze, scraping up browned bits with a wooden spoon. Allow alcohol to reduce by about half, roughly 1–2 minutes.

Finish sauce

Add 120 ml chicken stock and bring to a gentle simmer. Stir in 1 tsp Dijon mustard and swirl in any resting juices from the tented chops. Reduce until sauce coats the back of a spoon, about 3–4 minutes. Off the heat, whisk in remaining 1 tbs cold butter to finish and create a glossy emulsion. Stir in chopped parsley and season with 1/2 tsp coarse sea salt and 1/4 tsp freshly ground black pepper, adjusting to taste.

Serve

Slice the pork chops thickly against the grain between the bones or serve whole. Spoon warm pan sauce over the chops. Sprinkle a pinch of flaky sea salt if desired and garnish with additional parsley.

If serving with baby potatoes: parboil potatoes until just tender (10–12 minutes), drain, toss with olive oil, salt, and rosemary, and roast at 200°C (400°F) for 20–25 minutes until crispy. For sautéed greens: heat 1 tbs olive oil in a skillet, add garlic, then the greens; cook 2–4 minutes until wilted and season with salt, pepper, and a squeeze of lemon.