Iberico Pork Chops

Description of Iberico Pork Chops

The Iberico Pork Chop is a juicy and well-marbled piece of meat. The meat is cut from the shoulder and back and has a rich nutty flavour that comes from the 6-10 kilos of acorns the Iberico pig feeds on every day during autumn.


Box: Two portions, a total of 300 grams.

The most delicious flavour combinations with Iberico Pork Chops

Combine your chops with a homemade creamy mustard sauce or mustard balsamic sauce. If you prefer a spicy touch, why not marinate the pork chops with a spicy soy sauce. Any combination is great with Iberico Pork Chops, so you don't have to worry about the right flavour.

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100% pork


Nutritional values

Per 100 Gram.


Energy 818 kJ / 197 kcal
Fat 13,2 g
Saturated fat 4,3 g
Carbohydrates <0,5 g
Sugars <0,5 g
Protein 19,4 g
Salt 0,0 g

BARBECUE: 10-15 minutes. *
Turn regulary.

GRILL: 10-15 minutes. *
Turn halfway.


* For defrosted products
For the best results, defrost product in the fridge outside of the box 1 day before usage.


Iberico pork chop with mustard-balsamic sauce

2 persons


  • 2 Iberico Pork Chops
  • 35g Flour
  • 1 Teaspoon garlic powder
  • Pat of butter
  • 2 tbsp Light brown soft sugar
  • 2 tbsp Balsamic vinegar
  • 1 tbsp Dijon mustard
  • Salt
  • Pepper
Mix the flour with the garlic powder, salt and pepper. Melt the butter in a pan. Dip the chops into the flour mixture and fry in hot butter. Bake for 15 minutes.

Meanwhile, mix the sugar, balsamic vinegar and mustard. Now turn over the shoulder chops. Spread half of the sauce over the chops. Bake for 3 minutes and then turn the chops over one more time.

Baste the other side with the mixture. Put the lid on the pan and cook for another 3-4 minutes.

Pour the gravy over the meat when serving.