Easy Grilled Ibérico Pork Chops with Garlic Caper Sauce & Asparagus

Juicy grilled Ibérico pork chops, fresh spring asparagus, and a bright garlic caper sauce make this an easy weeknight dinner packed with flavor. The richness of the pork balances perfectly with the sharp capers, sweet shallots, and fresh rosemary. Simple ingredients, quick cooking, and a restaurant-quality finish in under 40 minutes. A perfect seasonal recipe for warmer days and grill nights.

FEATURED CUT

Ibérico Pork Chops

$39.00 10-15 oz

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Recipe for Easy Grilled Ibérico Pork Chops with Garlic Caper Sauce & Asparagus

Ingredients

• 1 pack of Campo Grande Ibérico Pork Chops
• 1 teaspoon flaky salt
• 1 teaspoon freshly ground black pepper

Garlic Caper Sauce

• 4 garlic cloves, thinly sliced
• 1 shallot, finely chopped
• 2 tablespoons capers
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons olive oil
• 2 tablespoons water
• ½ teaspoon salt
• ½ teaspoon black pepper

Asparagus

• 12 oz fresh asparagus
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper

Preparation

1. Remove the Ibérico pork chops from the refrigerator and let them sit at room temperature for 1 hour and heat a grill or grill pan to medium-high heat. Season the pork chops generously with flaky salt and freshly ground black pepper. Grill the pork chops for 4–5 minutes per side, until nicely charred and cooked to an internal temperature of 145°F for medium rare.
2. If the meat near the bone needs more cooking, slice the loin away from the bone and return the bone section to the grill for an additional 1–2 minutes. Let the pork rest for 5 minutes, then slice against the grain.
3. Trim the woody ends from the asparagus. Toss with olive oil, salt, and black pepper. While the pork rests, grill the asparagus for 2 minutes, turning occasionally, until lightly charred but still crisp.
4. Heat olive oil in a small pan over medium heat. Add garlic and shallot, cooking for 2–3 minutes until softened. Stir in capers, apple cider vinegar, sugar, rosemary, water, salt, and black pepper. Simmer for 2 minutes until slightly reduced.
5. Arrange the asparagus on a serving plate, top with the sliced Ibérico pork chops, and spoon the garlic caper sauce over the top.

FEATURED CUT

Ibérico Pork Chops

$39.00 10-15 oz

Sold Out