In this recipe, Campo Grande’s super tender Ibérico gets a flavorful kick from a garlicky herb marinade. Whether you marinate them overnight for optimal tenderness or need a quicker weeknight fix, this recipe is a crowd-pleaser. Try pairing them with grilled asparagus, thyme alioli, and your favorite “vino tinto”. 

1. Begin by cutting the rack into individual chops and season them generously with salt and pepper and Preheat the grill to a grilling temperature which is 350-400°F
2. In a large dish, combine white wine, garlic paste, dried thyme,
   and oregano. Add the chops, ensuring they are well coated with the marinade. Cover and refrigerate for at least 2 hours. For best results, marinate overnight.
3. Mix the alioli with fresh thyme leaves and season with salt and pepper to taste.
4. Cook the chops over high heat for 4-5 minutes on each side, adjusting the cooking time based on the thickness of the meat. Estimate 1.5 minutes per side for every 1⁄2 inch thickness of meat for a juicy medium-rare result.
5. Aim for an internal temperature of 145°F and let it rest for about 5 minutes to allow the meat's juices to redistribute.
6. While the meat is cooking, drizzle the asparagus with olive oil and grill until tender and lightly charred.
7. To serve, divide the grilled asparagus between two plates, arrange the chops on top, and serve the thyme alioli on the side in a small bowl for dipping.