Grilled Adobo-Spiced Ibérico Pork Chop
Recipe courtesy of Jason McClain, Executive Chef of Marin Country Club (Novato, Calif.).
Ingredients
- Ingredients for pork:
- Iberico pork chops - 2 ea., 4 oz. each
- Adobo seasoning - 1/2 tsp.
- kosher salt - to taste
- fresh cracked black pepper - 1/4 tsp.
- unsalted butter - 1 oz.
- white wine - 2 oz.
- Ingredients for pommery mustard jus:
- house-made pork jus - 2 cups, reduced
- honey - 1 oz.
- pommery mustard - 1 oz.
- key lime juice - 1/2 oz.
- unsalted butter - 1/2 pound
- xanthan gum - pinch
- Ingredients for avocado pureé:
- avocado - 1 ea.
- sour cream - 1/2 tsp.
- key lime juice - 1 oz.
- kosher salt - to taste
- black pepper - to taste
- tabasco - to taste
- Ingredients for charred corn and black bean relish:
- Ingredients for traditional pico de gallo:
- 50% charred corn - 1/2 cup
- 50% black beans - 1/2 cup
- jalapeño - 1/2 jalapeño, minced, no seeds
- cilantro - 1 tbsp., chopped
- scallions - 1 tbsp., sliced
- chives - 1 tbsp.
- salt - to taste
- pepper - to taste
- Ingredients for garnish:
- Fleur de sel de Guérande - pinch
- fresh cilantro leaves - 1 ea.
- rainbow microgreens - pinch
- extra virgin olive oil - 1/4 oz.
Instructions
Procedure for the Pork:
- Season the Iberico pork chops with adobo seasoning, kosher salt, and black pepper.
- Sear on the grill to develop grill marks.
- Finish on the plancha with butter and a splash of white wine.
- Transfer to the oven and cook to an internal temperature of 135°F, allowing carryover cooking before serving.
Procedure for Pommery Mustard Jus:
- Heat the house-made port jus.
- Whisk in a touch of honey, Pommery mustard, and key lime juice.
- Mount with cold unsalted butter.
- Finish with a very small amount of xanthan gum until the sauce is smooth and glossy.
Recipe for Avocado Purée:
- Blend together avocado, sour cream, Key lime juice, salt, pepper, and Tabasco,
- Purée until completely smooth.
Procedure for Charred Corn & Black Bean Relish:
- Combine traditional pico de gallo, equal parts charred corn and black beans, jalapeño, cilantro, scallions, chives, salt and pepper
- Serve at room temperature.
Plating:
- Smear a generous layer of avocado purée across the base of the serving bowl.
- Arrange the two pork chops in an "X" pattern over the purée.
- Sprinkle the pork with Fleur de Sel de Guérande.
- Spoon the warm Pommery Mustard Jus over the pork.
- Top with the room-temperature charred corn and black bean relish.
- Garnish with fresh cilantro leaves and rainbow microgreens.
- Finish with a light drizzle of extra virgin olive oil.
Chef's notes: Cook the Iberico pork to 135°F and allow it to rest before serving for maximum tenderness and juiciness. The relish should remain fresh and vibrant and should never be heated. The sauce should be glossy with a balance of sweetness, acidity, and mustard.
