Ingredients for 2 people
For the Iberico Pork Chop:
2 Iberico Pork Chops (approx. 250 g each)
2 tablespoons olive oil
1 small onion, finely chopped
1 sprig of fresh thyme
3 lemon slices
50 g butter
Salt and pepper
For the Pistachio Chive Butter:
Butter from browning the meat
50 g finely chopped chives
50 g chopped pistachios
For the Mango Broccoli Mushroom Rice:
300 g rice
1 small onion, finely chopped
2 tablespoons olive oil
20 g lightly smoked bacon, diced
100 ml white wine or Prosecco
100 ml vegetable stock
1 ripe mango, peeled and diced
150 g dried chanterelle mushrooms
100 g Diced broccoli stalks
50g finely chopped chives
Salt and pepper
Fresh broccoli leaves and/or flat-leaf parsley for frying and garnishing.
Preparation
Prepare the ingredients: Remove the Iberico pork chops from the refrigerator and let them come to room temperature (about 30 minutes before frying). Peel the mango and cut into small cubes. Prepare the onion and broccoli. Cook the rice al dente.
Prepare the rice: Heat 2 tablespoons of olive oil in a saucepan and sauté the finely chopped onion until translucent. Add the rice and bacon and cook for 1-2 minutes, stirring, until slightly translucent. Deglaze with the white wine or Prosecco and stir until the liquid is almost completely absorbed.
Now add vegetable stock (one ladleful at a time). Stir continuously until the rice has absorbed the liquid. When the rice is al dente, add the broccoli cubes first, followed by the mango cubes, chives, and chanterelle mushrooms.
Prepare the Iberico chops: Heat the olive oil in a pan and sear the Iberico chops well on both sides (about 3-4 minutes per side for medium-rare), depending on the thickness of the chops. During the last few minutes of cooking, add the crushed garlic cloves, lemon slices, fresh thyme, and a little butter. Once the chops are done, remove them from the pan and let them rest briefly to allow the meat juices to redistribute.
For the pistachio chive butter: In the same pan where the meat was previously seared, add another small knob of butter and the ground pistachios, toasting lightly. Do not overheat. Season with salt at the end.
For edible decoration: Why always make soup with the trimmings, stems, or leaves? Simply add the stems to the rice, fry the leaves in oil, and use them as a garnish for the rice.
Nice to know: The Iberian pig (or Ibérico pig) is a breed of pig that originated on the Iberian Peninsula, particularly in Spain and Portugal. The breed is prized for its high-quality meat, which plays a special role in gourmet cuisine, especially in the production of high-quality hams such as the famous Jamón Ibérico.
History: The breeding of the Iberian pig dates back to ancient times. The first historical evidence of the use of pigs in this region dates back to the Romans. Iberian pigs were traditionally raised in the region's oak forests, where they could feed on acorns (bellotas), which significantly influences the taste and quality of the meat.
Over the centuries, the Iberian pig has been bred primarily in rural areas of Spain and Portugal, where it has adapted to local conditions and the Mediterranean climate. The breed has evolved into various lines, including the "Pata Negra" (black legs), which is considered particularly high-quality.
