Grilled Ibérico Boneless Loin Chop with Coconut Lime Peanut Sauce

This quick week recipe brings together juicy grilled Ibérico pork, fluffy rice, and a creamy citrusy coconut sauce with a hint of peanut. The rich marbling of the pork pairs perfectly with the bright lime and savory soy flavors. Simple ingredients, minimal prep, and big flavor in under 30 minutes. An easy way to turn a weekday dinner into something special.

FEATURED CUT

Ibérico Boneless Loin Chops

$29.00 8-12 oz

QUICK ADD

Recipe for Grilled Ibérico Boneless Loin Chop with Coconut Lime Peanut Sauce

Ingredients

• 1 pack of Campo Grande Ibérico Boneless Loin Chop
• 1 teaspoon flaky salt
• 1 teaspoon freshly ground black pepper

Rice

• 1 cup cooked white rice
• 1 teaspoon rice vinegar
• ½ teaspoon sugar
• ¼ teaspoon salt

Coconut Lime Peanut Sauce

• ½ cup coconut milk
• 2 tablespoon lime juice
• 1 tablespoon soy sauce
• 1 tablespoon peanut butter
• 1 teaspoon honey

Garnish

• 2 tablespoons crushed peanuts
• 2 tablespoons fresh cilantro

Preparation

1. Remove the Ibérico loin chop from the refrigerator and let it sit at room temperature for 1h. Season generously with flaky salt and freshly ground black pepper.
2. In a bowl, mix the warm white rice with rice vinegar, sugar, and salt. Set aside.
3. In a small saucepan over medium heat, combine coconut milk, lime juice, soy sauce, peanut butter, and honey. Stir until smooth and lightly simmered, about 5 min.
4. Heat a grill or grill pan to medium-high heat. Grill the loin chop for 2-3 minutes per side, until nicely charred and cooked to an internal temperature of 145°F for medium rare. Let the pork rest for 5 minutes, then slice against the grain.
5. Serve the sliced pork over the rice and spoon the coconut lime peanut sauce over the top. Finish with chopped peanuts and fresh cilantro.

FEATURED CUT

Ibérico Boneless Loin Chops

$29.00 8-12 oz

QUICK ADD