lsaican Iberico Porkchop with Potato and chukrut recipe



lsaican Iberico Porkchop with Potato and chukrut

Ingredients: 

• 2 Iberico pork chop
• Potatoes (You can use another starch here. We pre-blanched the) 
• Sauerkraut
• Salt & pepper
• Accompanying Meats (Regular thick bacon and Sausage)

Method:

1. Start with whole rib rack and cut out one loin chop. 
2. Season with salt and pepper.
3. Sear pork chops on a hot pan both sides for 90 seconds with only a little bit of olive oil. A lot of fat will render out. 
4. Our starch choice are potatoes. We are using blanched pealed baby potatoes. We will poor some of the rendered fat from the pork chops onto the potatoes. 
5. Lightly braise Sauerkraut in pork-fat as well.
6. Throw pork chops in the oven at 350 degrees for 4-5 minutes. We are looking for a medium rare temperature. 
7. Remove from oven, debone pork chop, slice diagonally in 1 inch slices. 
8. To prepare the plate: Place sauerkraut at the base, potato around, drizzle sauce, a few slices of additional smoked porkbelly and salami.
9. Pork chop placed in the center of the plate. 
10. Enjoy!