Melt-In-Your-Mouth Iberian Pork Chops

written by

Heather Boyd

posted on

October 2, 2018

Glendower Farms Iberian Pork Chops are one of the best meats to ever grace our table. All table manners are temporarily suspended when we serve them. People take a bite, close their eyes, and sigh audibly. Conversation comes to a halt, other than random exclamations about how good these chops are, and nobody is offended. They are experiencing the same mouth-watering deliciousness, and are unable to think of anything but the next bite. We literally suck the juices out of the bones and dream about them later that night. The first time I made them, I cooked nearly 30 pork chops, thinking we would have enough to slice and serve cold on salad the next day…but…um…there were NO LEFTOVERS! Our family of 6 could not stop eating. I believe my starch loving daughter (who isn’t usually big on meat) holds the record of eating 11 pork chops in one sitting. We have invited friends over for dinner who, in turn, requested pork chops as the main attraction. You will love our pork chops. Here’s how I make them.

Recipe: Melt-in-Your-Mouth Iberian Pork Chops

-Glendower Farms Iberian pork chops
-Multi-seasoning (I use one we bring back from our mission trips to Brazil. It’s called Arisco Tempero Completo com Pimenta, but if you’re not in Brazil any time soon, just choose a light multi-seasoning with salt, garlic, and mild pepper or paprika as the main flavors. If you must do it just like mine, I believe you can find Arisco on
-Olive oil/animal fat lard (I use lard I rendered from the fat of our pasture raised happy Iberian pigs. You can’t go wrong with it!)


1. Rub the multi-seasoning into one side of the pork chops. The amount you use should depend on what type of seasoning you use, and how strong a flavor it has. You’re not trying to add a lot of spice, just a small accent to the flavor of the pork.


2. Put 3-5 Tablespoons (depending on how many chops you’re making) of olive oil, or animal fat, in a heavy skillet. Heat the skillet on high heat. You want to cook the chops quickly, but definitely not overcook them.


3. When the oil is piping hot (begins to pop when a drop of water hits it), add the pork chops to the pan. It should sizzle and smell delicious! Cook uncovered for 4-5 minutes. Using tongs, flip the chops over. There should be plenty of liquid still in the pan, but if not, add a little more oil or fat. Cook 3-4 more minutes. They should be lightly browned on both sides.


4. Remove pork chops from the pan to a plate or serving platter. Cut into one of the larger ones to check for doneness. Buttery juices should run freely from the chops. The liquid should have a yellow/light pink color, but not red. Glendower Farms Iberian Pork Chops shouldn’t be completely white, like American pork chops. It looks more like a medium cooked steak. Do not overcook them.


5. Serve up the mouth-watering goodness to your family and friends. I do know people who hoard the meat all to themselves and refuse to share…but I’m not advocating that. Just buy enough to go around, and your dinner will be the talk of the town.

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