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Pan Fried Iberico Pork Chops

Hannah Abaffy
  |   September 14, 2022   |  
Romesco sauce goes well with almost any food. The perfect pairing for meats, grilled vegetables, or fish, its smoky-sweet flavor is the ideal companion for our Iberico Pork chops. Quick to cook, this recipe is fancy enough for company and easy enough to enjoy every day.

Prep Time:
Cook Time:
Total Time:
Yield: Serves 4

Pan Fried Iberico Pork Chops

For the Pork Chops:

For the Romesco Sauce:

For the Chops:
  1. Bring your pork chops to room temperature. When they are no longer cold, season liberally with salt and freshly ground black pepper.
  2. Heat a pan with olive oil until just starting to smoke, and place the chops directly into the pan. Place a few crushed cloves of garlic into the pan along with a bunch of fresh thyme. Cook for about 1-2 minutes until you’ve developed a nice golden crust.
  3. Turn the chops and add in several pads of butter. As the butter and oil meld together, use a spoon to baste your pork chops. This not only slightly speeds up the cooking process; but also ensures your pork chops stay moist and juicy.
  4. Continue to flip every minute or so, cooking the chop for a total of about 3 minutes per side. When your chop is cooked, remove it from the pan and allow it to rest for at least as long as you cooked it before slicing and serving.
  5. To serve: we like to slice each pork chop thinly and top it with Romesco sauce for a presentation that rivals any good restaurant.

For the Romesco Sauce:
  1. Pour the oil into a pan and heat over medium. Add in the peeled cloves of garlic, stirring and turning them constantly. Cook for approximately three minutes until the garlic is nicely browned all over. Remove the garlic to a separate dish leaving the oil in the skillet.
  2. Toast the cubed bread in the hot oil for a few minutes until both sides are a lovely golden brown.
  3. Transfer the garlic, peppers, oil, bread, and remaining ingredients into a food processor. Pulse the ingredients until they are combined, then scrape down the sides with a spatula. Blitz again until your Romesco sauce has reached the consistency you prefer.
  4. Pour the sauce into a bowl and wrap tightly, allowing it to rest in the refrigerator overnight to let the flavors meld and develop.
  5. When ready to use, heat the sauce gently and serve atop or alongside finished pork chops.

This recipe is found in:
Recipes by Ingredient: Iberico Pork Recipes, Pork Recipes
Recipes by Course or Meal: Appetizers and Side Dishes

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Hannah Abaffy

Chef-Copywriter-Sultan of Sweets

Working in the hospitality industry for well over a decade, Chef Hannah Abaffy has held every position available in a restaurant kitchen. From line cook to executive pastry chef, she calls on her ten-plus years of work in the field and her culinary degree to write about our gourmet ingredients and craft informational articles and blog posts that will help you elevate everything from a wedge of cheese to a lobe of foie gras.

From working with food every day to writing about it, Hannah is now a contributing author for Gourmet Food Store, along with her work helping restaurants develop recipes and craft menus and running her award-nominated food history blog Milk and Honey. For more information about Chef Hannah and the work she does, check out her website,, or find her on Instagram @milkandhoneythebakery.

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