Free delivery for orders over £100 within the London Local area and for orders over £150 elsewhere Free delivery for orders over £100 within the London Local area and for orders over £150 elsewhere
  • Iberico Pork Chop with Romesco Sauce by Barry Horne

    Iberico Pork Chop with Romesco Sauce by Barry Horne

    Serves 2


    Ingredients: 

    2 Ibericio Pork chops 

    300g roast red pepper 

    2 san marzano tomato 

    50g almonds

    2 cloves garlic

    100ml olive oil

    100g stale bread 

    1tbsp sherry vinegar

    Salt and pepper to taste.


    Method:

    Place the tomato and garlic on a small tray and drizzle over a little oil, and roast or grill until charred or roasted.

    Get a blender and add the roasted peppers, garlic, tomato, almonds, bread, and salt and pepper and start to blend, slowly add the olive oil which will emulsify the sauce. Season with the vinegar and some more salt and pepper if needed.

    Meanwhile season the pork chop with salt and pepper and pan fry or grill over fire, not too high a heat as the fat content in the Iberico is quite high. Cook on both sides for around 4-5 mins, turning occasionally until it reaches a core temp of 52 degrees C and then take off to rest.

    Take off the bone and slice and serve with a good dollop of romesco sauce.