Iberico Pork Chops with Romanesco & Spiced Sweet Potatoes
Makes 7 Servings
Elegant, marbled, delicious bone-in Iberico pork chops served with spicy-sweet roasted sweet potatoes and Romanesco florets. It doesn’t take more than salt & pepper to make these chops delicious, Iberico is already so packed with flavor.
INGREDIENTS
- ½ (one pack) Iberico Pork Frenched Rack
- Spiced Sweet Potatoes:
- 4 Sweet Potatoes, peeled & cut into 1” cubes
- 2 tbsp Brown Sugar
- 1 ½ tsp Spicy Pimenton
- 1 ½ tsp Fine Salt
- Olive Oil
- Romanesco:
- 4 heads Romanesco, cut into small florets
- Salt
- Pepper
- Olive Oil
DIRECTIONS
1
Preheat your oven to 425°F.
2
Toss the sweet potato cubes in the brown sugar, pimenton, salt and olive oil to coat.
3
Spread the cubes out on parchment paper on a baking sheet. Roast them in the oven until tender.
4
Toss the romanesco florets with salt, pepper & olive oil, then spread them out on a baking sheet. Roast them in the oven until tender & well browned (almost blackened), on the edges.
5
Slice the rack into chops by cutting between each pair of bones. Pat the chops dry & season both sides with salt & (lightly) with pepper. Rub them with canola oil.
6
Get a dry frying pan or skillet very hot over high heat.
7
Lay in the chops and sear them on all sides until well browned & cooked to your desired doneness. You may have to work in batches.
8
Let the chops rest on a plate, loosely covered with foil, for 5-10 minutes.
9
Serve the chops with the sweet potato cubes & romanesco.