These meaty pork chops are first seared in a pan and then slow roasted in the oven to develop the extraordinary taste of Iberico pork. They are served with creamy Basque cheese polenta and a crunchy tuile made from corn flour.
The fatty roundness of the Iberico pork complements the barrel-aged stout style. Bourbon barrel-aged, this style is a mix of sweet aromatics like chocolate, brown sugar, molasses, vanilla, caramel, and toffee with whiskey, oak, dried fruit, and coffee notes as well, a perfect poem and a perfect pairing.
For the polenta:
For the tuiles:
For the polenta:
For the tuiles:
Serve the creamy polenta in a soup plate. Add two pork chops and decorate with a corn tuile. Finish with some freshly ground pepper.
Alcohol abuse is dangerous to you health
Campaign organized in partnership with the United States Department of Agriculture's Foreign Agricultural Service
Alcohol abuse is dangerous to you health
Campaign organized in partnership with the United States Department of Agriculture's Foreign Agricultural Service
Alcohol abuse is dangerous to health
Campaign organized in partnership with the United States Department of Agriculture's Foreign Agricultural Service