45 Day Dry Aged Iberico Pork Chops
I’m not usually a fan of pork chops, I’ve found them a bit dry and chewy. My butcher managed to convince me to try these dry aged chops and I’m so glad I did.
The dry Aging process intensifies the flavour as moisture is lost. It helps to tenderize the meat as enzymes breaks down the tough muscle and connective tissue.
It was so tender and full of flavour that my boys just could not get enough.
As the dry aging process concentrates the flavour of the meat, no fancy spices are needed. It’s simply seasoned with salt and pepper.
I then sous vide the chops at 140f and off I went to the gym.
In my cast iron pan, I added some avocado oil and melted some butter on a high heat. Along with rosemary and garlic.
I pan fried the meat for a few minutes on each side until a golden crust formed.
Then leave it to rest for 5 minutes before digging in.
Are you a fan of dry aged meats?
#dryaged #ibercopork #porkchops
