Roasted Iberian Pork Chop
by Chef Daniel Sia
@ 18 Aug 2017
4 pieces, bone-in pork rib chops (approximately 450 grams altogether)
4 tablespoons, kosher salt
1 tablespoon, sugar
a sprinkle of grounded black pepper
2 tablespoons, vegetable oil
4 tablespoons, unsalted butter (divided)
2 tablespoons, minced shallot
2 teaspoons finely chopped thyme leaves (divided)
3/4 cup, apple cider
1/2 teaspoon, apple cider vinegar
2 teaspoons, finely chopped parsley
Method
1. After patting pork chops dry with a paper towel, combine salt and sugar in a small bowl. Season pork chops generously on all sides with the salt and sugar combination.
2. Preheat oven to 120°C. Sprinkle the pork with black pepper, then set the in the oven.
3. Continue cooking till the chops register 43°C to 49°C for an estimated 35 minutes. To prevent overcooking, check temperatures 5 - 10 minutes before suggested time prior to removing them from the oven.
4. Heat oil in a large stainless steel or cast iron skillet over high heat until it starts smoking. Place pork chops in skillet and cook, turning occasionally, until brown.
5. Insert thermometer to check for 60°C for medium cook, which usually takes about 3 minutes. Stack pork chops with tongs, hold them on their sides, and sear the fat caps on the edges until crisp, approximately one minute. Remove pan from heat, then transfer chops to a clean rack set in a rimmed baking tray. They should rest for 3-5 minutes.
6. Pour fat from skillet. Add a tablespoon of butter and melt over medium-high heat. Add shallots and thyme. Stir until softened for two minutes. Stir apple cider in and bring to a simmer. Lower heat to medium and simmer until liquid is slightly reduced for about 4 minutes. Whisk in cider vinegar and remaining 3 tablespoons of butter. Remove from heat, season with salt and stir in parsley. Serve chops, spooning sauce on top.
