Picked up a couple Iberico tomahawk pork chops and decided to cook them on the Big Green Egg tonight.
Kept the seasoning simple because the pork looked too good to mess with.
Dry brined overnight with Morton coarse kosher salt
Fresh cracked black pepper and garlic.
Honestly this might be the best pork chop I’ve ever eaten.
Curious how everyone else cooks Iberico —
reverse sear, direct grill, or something else?
by BBQTestPit
24 Comments
Iberico ribs are the only pork ones I smoke anymore.
Chops I usually just grill.
Man those look amazing. From time to time I’ll have a good pork chop that hits up there with a ribeye. I imagine these were phenomenal!
Love Iberico pork and agree, it is usually better than 90% of the steaks out there.
I generally just cook it hot and fast to build a nice deep brown crust… for next time I’d suggest you cook it less, I usually go medium rare to medium as there are no issues with it being pink.
In Barcelona I had Iberico pork carpaccio (ie. seared outside and raw inside) and I’m still here to tell the tale. 🙂
Looks so damn good. But not better than steak 😭 great job fam looks incredible
Better for r/grilling?
Still look amazing tho!
You had me until you cut it open. Maybe pull it sooner.
Stop telling people! Look what happened the the price of brisket.
yeah no
Those look incredible! Do you mail order those, or do you have a local butcher near you that carries them?
I’ve never heard of it, is it a cut or a special breed?
I think its better than steak too, this will be good if you partner it with wine
+10 points for some really gratuitous photography
Iberico and even duroc are so fucking GOOD
not on this planet. especially when sliced all to hell for clicks
Curious… where did you buy and what was the price per pound?
A good thick cut of rib pork is right there with rib steak.
Honestly I don’t want to go to the bank for a second mortgage to get an Iberico chop. But there is a lot of room between Iberico and commodity pork. I’m luck to be able to get heritage breeds locally raised around here including Mangalitsa, Berkshire, and Duroc. Iberico is wonderful, but if we put Iberico as a 9 on a scale of 1-10, and standard supermarket commodity pork as let’s say a 3, these are solid 7-8. And rather than a mortgage you just need a short car loan to buy them.
I remember the first time I really had a premium 1.5″ pork chop at a high end steak house. It was like the blinders were lifted and sun began to shine. You compare that to the 1/4″ sliced chops sealed in plastic in the supermarket the pigs would be ashamed to be associated.
Note: I feel a need to explain. Iberico is one of those weird food names that is both a breed and a region. Like a San Marzano tomato from Italy, or Wagyu beef from Japan. You can buy all of these raised in Des Moines but it’s not the same tomato, the same sake fed hand massaged beef, or the Italian acorn-eating pig from Northern Italy.
Where did you get it from? The prices online still look pretty steep.
Where did you get those? Local or an online shop?
Chillin with just the grill is the wave, keep it simple bro
For your grocery store factory farm pork, shoulder steaks is, by far, my favorite cut to grill. I know heritage breeds as fattier. Did it stay moist with the high heat sear?
I should wash your mouth out with soap for that comment!! Then take these away from you for pork abuse!! Or some other made up charge that will get those chops in my mouth… so hungry….
Looks awesome and would love to try. What was your process?
what temps do you cook too internally?
I’ve been a big fan of pork chops and the rib chop with a big fat cut cuts recently. I love beef, but it’s so damn expensive these days. So i happily grab these and toss into the cast iron with some butter and rosemary