Cast-Iron Ibérico Ribeye Chops with Caramelized Shallots & Prunes

A quick, skillet-seared dinner with Spanish flair. Rich, beautifully marbled Ibérico pork meets sweet, caramelized shallots and juicy prunes in this easy one-pan recipe. Seared in a cast-iron skillet, the chops develop a golden crust before being basted with butter, fresh thyme, and rosemary. A splash of white wine and apple cider vinegar creates a glossy, savory-sweet pan sauce that brings everything together. Ready in about 25 minutes, it’s an effortless dinner that feels special enough to share.

FEATURED CUT

Ibérico 4-Bone Ribeye Rack

$59.00 22–30oz

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Recipe for Cast-Iron Ibérico Ribeye Chops with Caramelized Shallots & Prunes

Ingredients

• 1 pack of Campo Grande Ibérico 4-Bone Ribeye Rack, cut into 4 individual chops
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 4–5 shallots, peeled and halved or quartered
• 6–8 pitted prunes, halved
• ½ cup dry white wine
• 1 tablespoon apple cider vinegar
• ¼ teaspoon chilli flakes, optional

Preparation

1. Season the pork. Pat the Ibérico chops dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
2. Sear the chops. Heat a cast-iron skillet over medium-high heat and add the olive oil. Once hot, place the chops in the skillet and sear for about 3 minutes per side, until deeply golden brown. Avoid overcrowding the pan; if using two racks, cook in batches.
3. Baste with butter and herbs. Reduce the heat to medium. Add the butter, thyme, and rosemary to the skillet. Once the butter melts and begins to foam, tilt the pan slightly and spoon the fragrant butter over the chops for about 1-2 minute.
4. Caramelize the shallots and prunes. Transfer the chops to a plate and set aside. Add the shallots and prunes to the same skillet, tossing them in the butter and pork drippings. Cook for 3–5 minutes, stirring occasionally, until the shallots begin to soften and caramelize.
5. Make the pan sauce. Pour in the white wine and apple cider vinegar, scraping up the browned bits from the bottom of the skillet. Let the mixture simmer for 3–5 minutes, until slightly reduced and glossy.
6. Bring everything together. Return the chops and any accumulated juices to the skillet. Sprinkle with chilli flakes, if using, and spoon the sauce, shallots, and prunes over the meat. Cook for another minute, or until the pork reaches your preferred doneness.
7. Rest and serve. Remove the skillet from the heat and let the chops rest for 3–5 minutes. Serve immediately with the caramelized shallots, prunes, and plenty of pan sauce.

FEATURED CUT

Ibérico 4-Bone Ribeye Rack

$59.00 22–30oz

QUICK ADD