August 11, 2023

Iberico Pork Chop with Romesco Sauce by Barry Horne

By Online Provenance Butcher
Iberico Pork Chop with Romesco Sauce by Barry Horne

Serves 2


2 Iberico 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.


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.