Iberico Pork Chop Recipe

Season chops

Pat pork chops dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika and garlic powder. Rub both sides of each chop with olive oil, then evenly season with the spice mixture. Let rest at room temperature 20–30 minutes.

Sear and finish

Preheat oven to 400°F (205°C). Heat a large ovenproof skillet over medium-high heat until hot. Add 1 tablespoon olive oil. Place chops in skillet, searing without moving 2–3 minutes until a deep golden crust forms. Flip and add butter, thyme sprigs and crushed garlic cloves. Spoon melted butter over the chops for 30–45 seconds to baste. Transfer skillet to the oven and roast 6–8 minutes for medium (internal temp 135–140°F / 57–60°C) or until desired doneness. Remove chops to a cutting board and tent loosely with foil; rest 5–8 minutes (carryover will raise temperature to medium).

Finish

After resting, spoon a little of the fig reduction over each chop before plating to glaze and flavor. Keep chops warm while completing sides if needed.

Bake potatoes

Preheat oven to 425°F (220°C). Scrub potatoes and pat dry. Rub skins with 1 tablespoon olive oil and 1 tsp salt. Prick each potato several times with a fork and place directly on the oven rack or on a baking sheet. Bake until fork-tender, about 50–60 minutes depending on size.

Prepare filling

When potatoes are cool enough to handle (about 10 minutes), cut off the top third lengthwise. Scoop out flesh into a bowl, leaving a thin 1/4" border so shells hold shape. Mash the potato flesh with milk, 2 tablespoons softened butter, 1/4 cup grated Parmesan, salt and pepper until smooth. Fold in shredded mozzarella and chopped prosciutto, reserving a small pinch of mozzarella for topping. Stir in half the chives.

Second bake

Pipe or spoon the filling back into the potato shells, mound slightly. Sprinkle reserved mozzarella on top. Place filled potatoes on a baking sheet and return to oven at 400°F (205°C) for 12–15 minutes until cheese is melted and tops are lightly golden. Garnish with remaining chives before serving.

Blanch (optional)

Bring a pot of salted water to a boil. Blanch broccolini 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain. (This step reduces final sauté time and preserves color; you can skip if you prefer raw sauté.)

Sauté

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, sauté 30–45 seconds until fragrant but not browned. Add broccolini and a pinch of salt and toss to coat. Cook 3–5 minutes until tender-crisp (longer if you skipped blanching). Finish with a squeeze of lemon juice and adjust seasoning to taste. Keep warm for plating.

Sauté shallot and figs

Heat a small saucepan over medium heat with a teaspoon of olive oil or a pat of butter. Add minced shallot and sauté 1–2 minutes until soft and translucent. Add chopped dried figs and cook 1 minute to bloom the fruit.

Deglaze and simmer

Pour in the red wine and bring to a simmer over medium-high heat. Stir in balsamic vinegar and brown sugar. Reduce heat to medium-low and simmer, uncovered, until liquid is reduced by about two-thirds and syrupy, roughly 12–18 minutes. Stir occasionally to prevent sticking.

Finish sauce

Add the half-cup stock and fresh thyme leaves and simmer 3–5 more minutes until sauce coats the back of a spoon and figs are tender. Remove from heat and whisk in cold cubed butter one piece at a time to gloss the sauce; season with salt and pepper to taste. If you prefer a smooth sauce, blitz quickly with an immersion blender or pass through a fine mesh sieve, pressing solids to extract flavor, then return to saucepan to keep warm.