Grilled Iberico pork chops with garlic herb roasted potatoes

Iberico pork chops are amazingly tender and taste wonderfully aromatic in Otto's best pork marinade.

1.5 hr

800°C

5-10 Min

1.5 hr

800°C

5-10 Min

Serves 4

Ingredients

For the grilled pork cutlets

4 Thick Iberico pork chops of 200g each
16 Sage leaves, freshly minced
2 Garlic cloves
1 Tsp. coarse sea salt
1 Tsp. freshly ground black pepper
4 Tbs. olive oil

For the grilled asparagus

1 bundle of green asparagus
1 Tsp coarse sea salt
1 Tsp freshly ground black pepper
2 Tbsp extra virgin olive oil

For the garlic herb roasted potatoes

1kg small potatoes
1 Tbsp freshly minced rosemary
1 clove garlic
1Tsp coarse sea salt
1Tsp freshly ground black pepper
4 Tbsp extra virgin olive oil

Step 1

Prepare the marinade
For Otto’s best pork chop marinade, chop garlic and fresh sage finely and mix it in a bowl with black pepper, sea salt and olive oil. Prepare the same marinade for the garlic herb roasted potatoes in a separate bowl but use freshly minced rosemary instead of sage.

Step 2

Lightly pierce the meat with a fork and coat them with Otto´s best pork chop marinade. Cover the marinated Iberico pork chops with cling film and leave them in the fridge for at least an hour. For a more intense flavour, marinate the chops in the marinade for several hours, if not overnight. Take the Iberico pork chops out of the fridge an hour before grilling, so that the meat reaches room temperature.

Step 3

While the Iberico pork is marinating, prepare the grilled asparagus and garlic herb roasted potatoes. Wash the green asparagus, trim the bottoms and coat the stems with olive oil before seasoning with salt and pepper. Wash the potatoes and boil them in water. Drain the water, let the potatoes cool off, and mix them with the marinade.

Step 4

How to grill pork
Now fire up the Otto grill. Put the Iberico pork chops on the grill rack and set the Meat-o-Meter to stage 5, so that the herbs from Otto’s best pork marinade don’t scorch. Grill the Iberico pork chops on each side for 2-3 minutes, depending on their thickness. Then, let the grilled pork chops cook on after at the bottom of the grill.

Step 5

Grill the sides
In the meantime, grill the side dishes. Put the garlic herb potatoes in a grill tray or a heat resistant oven form and grill them until they are crispy brown on all sides. Put the asparagus stems on skewers, so that they are easier to flip, and grill them as well. How long you should grill the asparagus depends on how thick they are. Otto recommends checking with a knife how much bite resistance the grilled asparagus have, to see when they’re ready.

Step 6

Serve and enjoy!
And we’re done! Serve the Iberico pork chops with the grilled asparagus and garlic herb roasted potatoes. Qué rico!