A double-cut iberico pork chop is the ultimate indulgence in pork.
When it comes to luxury meats, the Spanish Iberian pig reigns supreme—earning its nickname as the “A-5 Wagyu” of the pork world. Prized for its tender, sweet, and nutty flavor, Iberico pork is the result of a specialized acorn diet and unparalleled marbling that melts in your mouth with every bite.
Iberico pork isn’t easy to find, and its cost reflects its rarity and the care involved in its production. But make no mistake—this is one indulgence worth every effort and expense.
For a truly special experience, the double-cut Iberico pork chop is the way to go. With its two-bone cut, you get twice the flavor and better control during cooking, ensuring each chop is juicy and cooked to perfection without the risk of overcooking.
A masterpiece like this deserves equally bold and delicious sides. Serve your double-cut Iberico pork chop on a bed of creamy smoked gouda grits, accompanied by a caramelized onion and mushroom medley, and roasted brussels sprouts drizzled with a honey-sriracha glaze. While you’re at it, don’t forget a pat of smoked paprika compound butter on top! This is more than a meal—it’s a celebration of flavor.
How to Cook an Iberico Pork Chop
It’s easy to see the difference between Iberico pork and the common Hampshire or Duroc pork found at your local market. Iberian pigs are raised on acorns in an artisanal setting while mass produced commercial pork is bred for fast growth and “efficient” conversion of feed to meat.
Which is the more attractive chop? I know which I would choose! Pat those chops dry with paper towels, then season them generously with freshly ground black pepper and salt. Follow that by cooking sous vide at 130 degrees for 90 minutes.
I use a carbon steel pan with unsalted butter over high heat to finish the chops until they reach a safe internal temperature of about 145 degrees. It takes about 6-8 minutes to get that perfect sear on all the sides, top and bottom. Print
Double Cut Iberico Pork Chop
Premium Spanish Iberico Pork seared in butter
- Prep Time: 15
- Cook Time: 110
- Total Time: 2 hours 5 minutes
- Yield: 1 1x
Ingredients
- 12 to 15 oz double cut, two rib Iberico pork chop
- Sea salt – to taste
- Freshly ground black pepper – to taste
- Smoked paprika butter – coined – get the recipe HERE
Sides
Instructions
- Pat the chops dry with paper towels, then season them generously, on all sides, top and bottom with sea salt and freshly ground coarse black pepper
- Vacuum seal them individually in a sous vide bags, then cook them sous vide at 130 degrees for 90 minutes
- Heat a carbon steel or cast iron pan over high heat. Melt two tablespoons of unsalted Irish butter in the pan and sear the chops first on the sides and ends, followed by the top and bottom until you get a nice blackened sear and the internal temp reaches 145 degrees. Let it rest for 3 minutes before serving
- Place a bed of smoked gouda grits on a warm plate and place the chops on the grits with a coin of smoked paprika butter on top of the chop. Finish plating with the saute mushroom and caramelized onion medley and the roasted brussels sprouts. Drizzle the honey/sriracha sauce over the sprouts and serve