Chuleta de Cerdo Ibérico de Bellota

For the Spiced Pimenton Butter:

• 1 cup kosher salt
• 1 cup freshly ground black pepper
• 1 cup sweet paprika
• 1 cup hot pimentón (smoked paprika)
• 4 lb of clarified unsalted butter

For the final Presentation:

• 2 ea 8 oz Iberico Pork Chops
• 7 piquillo peppers confit
• 1 ramequin of spiced butter, not hot but liquid, served with a espresso spoon
• Maldon Salt, pepper and olive oil for the pass.

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For the spiced butter:

• Combine the salt, pepper, paprika, and pimentón in a medium bowl.
• Pour clarified butter on top (make sure is not hot)
• Set aside for service.

Final presentation:

• Remove the pork chops from cooler and let sit room temperature (if possible for 1 hour or so)
• Season with salt and fresh black pepper. let stand for about 15 minutes.
• Grill until a nice crust forms, 5-6 minutes per side. Make sure they have a nice char. Cook until desired temperature.
• Let rest on a cutting board for 5 minutes
• Heat up the piquillo peppers in the oven
• Heat up the spiced butter. (DO NOT OVERHEAT)
• DO NOT SLICE, SERVE ON BONE
• Plate as pictured.

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