Iberico pork is one of the most flavorful cuts you can cook on the BBQ. Paired with a crispy layered potato cake, rich jus, and a fresh herb butter, this dish delivers restaurant-level quality straight from your grill. Simple techniques, high-quality ingredients, and perfect temperature control make this a true standout BBQ plate.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
Pork
4 Iberico pork chops
Salt and pepper to taste
Potato Cake
500 g / 1.1 lb potatoes, sliced or cut into small pieces
150 g / 5.3 oz grated cheese
Herb Butter
100 g / 3.5 oz butter
1 tbsp fresh thyme, chopped
1 tbsp fresh chives, chopped
Zest of 1 lemon
Salt and pepper to taste
To Serve
Homemade jus
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Preheat your BBQ to 180°C / 356°F for indirect cooking.
- Lightly grease a small cooking ring and layer it with potatoes and grated cheese, repeating the layers until the ring is fully filled and compact.
- Place the potato cake on the grill and cook until golden brown and crispy, about 30–40 minutes, depending on thickness.
- Meanwhile, season the Iberico pork chops with salt and pepper.
- Grill the pork chops over direct heat for about 2 minutes per side until a nice crust forms and the internal temperature reaches 63°C / 145°F.
- Remove the pork chops from the grill and let them rest for a few minutes.
- Prepare the herb butter by melting the butter and mixing in thyme, chives, lemon zest, salt, and pepper.
- Plate the crispy potato cake, spoon over some homemade jus, place the Iberico pork chop on top or alongside, and finish with the melted herb butter.
