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The Sweet & Sour Glaze works niceley with these Thick & Juicy Iberico Pork chops


  • 4 Iberico Pork Chops
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter


  • 1/4 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • Sprig fresh thyme
  • Pinch of crushed red pepper flakes, optional
  • Kosher salt and freshly ground black pepper, to taste


  1. Defrost the Pork Chops in your refrigerator overnight, then allow to come to room temperature for an our or two
  2. Preheat oven to 180 degrees Celsius
  3. Season pork chops with salt and pepper, to taste.
  4. Melt butter in a large skillet over medium high heat. Add pork chops and thyme then sear both sides until golden brown, about 2-3 minutes, spoon the butter over the chops constantly.
  5. Place into oven and roast until completely cooked through, reaching an internal temperature of 65 degrees about 8-10 minutes, Iberico can be served medium and should be pink in the middle
  6. To make the sweet and sour glaze, combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste.
  7. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
  8. Rest the Pork chops for a few meinutes then serve pork with sweet and sour glaze

Buy Iberico Pork Chops