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Iberico Pork Chops – 4 Pack (1.5″ Thick Cut)
Our 1.5-inch thick Iberico pork chops are cut for people who love real pork flavor. Taken from slow-raised Iberico pigs, these chops are beautifully marbled, incredibly juicy, and far more forgiving to cook than conventional pork.
The generous thickness allows for a perfect sear while keeping the interior tender and moist, making them ideal for grilling, pan-searing, or finishing in the oven. Rich, slightly sweet, and deeply savory, Iberico chops deliver a steak-like eating experience with unmistakable pork character.
Each pack includes four thick-cut chops, perfect for special dinners, backyard grilling, or anyone who appreciates premium, responsibly raised pork.
Suggested Uses:
• Pan-seared with herb butter
• Grilled over hardwood or charcoal
• Reverse-seared or oven-finished
• Served simply with salt, pepper, and fire

Iberico Pork Chops – 4 Pack (1.5″ Thick Cut)

PriceFrom $151.64
$68.00 per 1 Pound
Quantity

  • Pan-Seared Iberico Pork Chops (1.5-Inch Thick)

    Crispy Outside • Juicy Inside • Pork-Forward

    Serves

    2–4 people

    Ingredients

    • 2-4 1.5-inch thick Iberico pork chops

    • Kosher salt

    • Fresh cracked black pepper

    • 1 tbsp high-heat oil (avocado or grapeseed)

    • 2 tbsp butter or Iberico fat

    • 2 cloves garlic, smashed

    • 1 sprig rosemary or thyme

    • Optional finish:

      • Flaky sea salt

      • Lemon zest or squeeze

    Prep (Do This)

    • Remove chops from fridge 45–60 minutes before cooking.

    • Pat completely dry.

    • Season generously with salt and pepper on all sides.

    (Optional but excellent: dry-brine uncovered overnight.)

    Cooking Instructions

    Step 1 – Sear

    • Preheat oven to 375°F.

    • Heat a cast-iron or heavy skillet over medium-high.

    • Add oil; pan should be hot but not smoking violently.

    • Sear chops 2½–3 minutes per side until deep golden brown.

    • Quickly sear the fat edge for 30 seconds if present.

    Step 2 – Baste & Roast

    • Reduce heat to medium.

    • Add butter, garlic, and herbs.

    • Baste chops for 30–45 seconds.

    • Transfer skillet to oven.

    Step 3 – Finish in Oven

    • Roast until internal temp reaches:

      • 135°F (juicy, slightly blush)

      • 140°F (more traditional, still tender)

    ⏱️ Usually 6–10 minutes, depending on thickness.

    Rest (Non-Negotiable)

    • Rest 8–10 minutes, loosely tented.

    • Carryover cooking will bring final temp to 140–145°F.

    Serve

    • Finish with flaky salt and optional lemon.

    • Slice or serve whole.

    Why This Works for Iberico

    • Quick sear renders fat

    • Oven finish prevents burning

    • Butter basting enhances richness

    • Resting locks in juices

    Serving Ideas

    • With roasted potatoes or greens

    • Over creamy polenta

    • With apples or mustard

    • Simple salad on the side

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