Ibérico chop with fried leeks

Ibérico chop with fried leeks

By
From
Rustic
Serves
2

With the 24-month cured jamón ibérico de bellota from Juan Pedro Domecq, one of our core products, it’s hardly surprising that when a juicy ibérico chop is in the offing, we’re quick to partake of that too. It is the diet of roots and acorns from foraging on the dehesa – the oak tree-studded pasturelands of southern Spain – that makes these Iberian pigs so special and gives the meat this extra depth of flavour and nuttiness.

Ingredients

Quantity Ingredient
2 iberico pork chops
1 tablespoon olive oil
2 leeks, sliced
1 tablespoon butter
sea salt
freshly ground black pepper
mash potatoes, to serve (optional)

For the marinade

Quantity Ingredient
4 tablespoons olive oil
2 sprigs thyme

Method

  1. Make the marinade by putting the olive oil and thyme into a shallow dish big enough to hold the chops, then add the meat. Turn the chops over in the marinade a few times to cover all sides, then leave for at least 2 hours (or preferably overnight) in the fridge.
  2. Remove the chops from the marinade and season well. Heat a griddle pan over a high heat and lay the chops in the pan. Fry for about 5 minutes until browned, then flip over and brown the other side for 3-5 minutes.
  3. Remove the chops from the pan and leave to rest. Meanwhile, add the oil to the pan and throw on the leeks. Toss for 5 minutes until softened and then add the butter. Serve on a warm plate with the chops and buttery mash potatoes, if you like.
Tags:
English
Spanish
French
casual
entertaining
London
cafe
breakfast
lunch
dinner
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