Iberica Pork Chop Recipe

Prep chops

Pat the pork chops dry with paper towels. If the chops are thicker than 3/4 inch, butterfly or gently pound them to an even 1/2 inch thickness. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper.

Set up breading station

Place the flour in a shallow bowl. In a second bowl whisk the eggs with the milk until blended. In a third shallow bowl combine the breadcrumbs, 1/2 cup finely grated Parmesan, 1/2 tsp garlic powder and 1/2 tsp sea salt; mix well.

Bread the chops

Dredge each chop first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into the breadcrumb mixture until thoroughly coated. Place breaded chops on a wire rack and let rest 10 minutes to set the crust.

Cook

Heat a large skillet over medium-high heat. Add the vegetable oil and 1 tbsp of the butter. When oil shimmers and is hot (about 350°F/175°C surface temp) add chops in a single layer without crowding (work in batches if necessary). Fry 3–4 minutes per side until golden brown and an instant-read thermometer inserted into the center reads 140–145°F (60–63°C). Adjust heat as needed to avoid burning the crust; reduce to medium if browning too quickly.

Finish

During the last minute of cooking, add the remaining 1 tbsp butter to the pan and spoon the foaming butter over the chops to baste. Transfer chops to a resting rack for 5 minutes—carryover will bring internal temp to a safe, juicy 145°F. Serve with lemon wedges.

While chops rest, make the salsa verde. In a food processor or by hand, combine parsley, cilantro (if using), capers, anchovies, garlic, lemon juice, red wine vinegar and Dijon mustard. Pulse or finely chop until a coarse paste forms. With the motor running, slowly stream in the 1/2 cup extra-virgin olive oil until emulsified but still slightly textured. Season to taste with 1/2 tsp salt and 1/4 tsp black pepper. If too thick, add 1 tsp water or more lemon juice to reach spoonable consistency. Transfer to a small bowl and taste; adjust acidity or salt as needed.

Trim the base of the endive heads, separate the leaves and discard any wilted outer leaves. Quarter or halve each head lengthwise so pieces are bite-sized. In a mixing bowl combine the lemon juice, 2 tbsp olive oil, honey (if using), 1/2 tsp salt and 1/4 tsp black pepper; whisk to emulsify.

Add the endive and arugula to the bowl and toss gently to coat in dressing. Sprinkle the shaved Parmesan and toasted nuts over the salad, toss briefly, and taste for seasoning. Adjust with a pinch more salt, pepper, or a squeeze of lemon if desired.

Plate the salad alongside the rested pork chops. Spoon 1–2 tablespoons of salsa verde over each chop or serve salsa verde on the side.