This small, thin chop is ideal for a quick meal, whether it's breakfast, lunch or dinner. They are an exception to our LOW & SLOW rule for cooking Iberico chops. We designed them for cooking fast in a hot skillet. Season with pepper or your favorite seasoning. (No salt needed, since they're already brined.) We like to drizzle or dredge with flour to add some crust. Sear in a hot skillet with cooking oil. We think they're best with a little pink in the center. They cook fast, so be careful that you don't overcook.