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A cooked, seasoned lamb chop with a bone is placed on a beige plate. The meat has a slightly charred, crispy exterior and visible spices.

Iberico Pork with Bourbon Peach Glaze

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Tender Iberico pork is seared to perfection and finished with a rich bourbon-peach glaze. A sweet, tangy, and juicy dish perfect for summer dinners or special occasions.
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Prep Time 30 minutes
Cook Time 25 minutes
Dry Brine 9 hours
Total Time 9 hours 55 minutes
Servings: 2
Course: Dinner, Main Course, Meat
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pork:
  • 4 rib Campo Grande Iberico Pork rack cut into 2-rib portions
  • 2 tablespoon dry rub paprika, garlic powder, onion powder, brown sugar, salt, pepper
  • Kosher salt to taste
  • 1 tablespoon Avocado oil
For the Bourbon Peach Glaze:
  • 2 ripe peaches pitted and quartered
  • 2 tablespoon bourbon
  • ¼ cup apple cider vinegar
  • 1 cup water

Equipment

  • Cast iron pan
  • Meat Thermometer
  • Medium saucepan
  • Blender
  • Tongs

Method
 

Prep the Pork:
  1. Pat pork dry and season with kosher salt and dry rub mixture.
  2. Cover and refrigerate overnight. Remove from fridge 1 hour before cooking to bring to room temp.
Make the Peach Glaze:
  1. In a medium saucepan, combine peaches, bourbon, vinegar, and water.
  2. Simmer over medium heat for 10 minutes, adding more water as needed to keep peaches submerged.
  3. Blend until smooth, then return to the pan and simmer until napé consistency (thick enough to coat the back of a spoon). Set aside.
Sear + Roast the Pork:
  1. Preheat oven to 400°F.
  2. Heat a cast iron pan over medium-high with a drizzle of avocado oil.
  3. Sear pork on all sides until deep golden brown. You'll know it's ready to flip once it releases from the pan. It sticks because the crust is still forming, so don't nudge it around if it's not releasing. The protein will almost always tell you when it's ready.
  4. Transfer to oven and cook until internal temp reaches 120°F.
Glaze + Finish:
  1. Remove pork from oven and rest for 10 minutes. Carryover is the term for when the temperature keeps climbing after something is removed from the pan, which is why you pull a protein below its target and not at it.
  2. Brush generously with peach glaze.
  3. Return to oven and roast until internal temp reaches 145°F.
  4. Rest briefly before serving.

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently, covered, in a low oven to keep the pork from drying out.

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