This technique works for both rack and loin chops.
Due to the beautiful, rich fat for which Iberico Pork is famous, I do not recommend grilling our products.
Charring will mask, not enhance, the sweet, pure flavor of Iberico. I favor pan-searing.
Take your chops out of the refrigerator and let them rest to room temperature, about 30 minutes.
Season both sides with salt and pepper.
Heat your skillet to high and reduce to medium. Add the chops and cook one-and-a-half minutes per side to brown; you also want to sear the edges. Do this by holding a chop on its side gently using tongs. Cook Iberico chops to medium rare (130 degrees) and let rest under tented foil for 10 minutes before serving.
