Iberico Pork Chops with Sherry and Orange Caramelised Fennel

Feeds 1 - 2 people
Prep time 5m
Cook time 20m

Description

These Iberico pork chops have incredible fat marbling throughout, and plenty of fat around the outside, which can be rendered down until golden and irresistible. This recipe renders the fat, then cooks the chops in it, for super succulent results. Do not waste the leftover Iberico fat! Save it to use for frying other foods such as eggs or potatoes.

Ingredients

2 Iberico pork chops
1 large bulb fennel, cored and thickly sliced
100ml dry sherry
1 orange (juice and zest)
25g butter

Method

Season the chops with salt.
In a cold frying pan, stand up the pork chops on their sides so that their fat is in direct contact with the base of the pan (use the sides of the pan to prop them up).
Turn the heat on to medium and let the fat render from the chops - this will take around 15 minutes.
Once they are lovely and golden on the edges, fry them in their own fat for a couple of minutes each side, then remove to a plate to rest.
Melt the butter with a splash of oil in a separate frying pan. Add the fennel and cook, stirring often, until caramelised in places.
Add the sherry and orange juice and cover with a lid. Cook for 8 minutes.
Remove the lid and turn up the heat to high. Cook for a few minutes, until the sauce is glossy and coats the fennel. Check the seasoning, garnish with some orange zest and serve with the sliced pork chop.

Iberico Pork Chops with Sherry and Orange Caramelised Fennel

Iberico Pork Chops with Sherry and Orange Caramelised Fennel

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