Iberico Pork Chops in Creamy Mushroom and Asparagus Sauce

[[ recipeID=recipe-8kh1wty3a, title=Iberico pork chops in creamy mushroom and asparagus sauce ]]

Iberico Pork Chops in Creamy Mushroom and Asparagus Sauce



  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins


  • 4 pork chops, bone-in or boneless
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and fresh cracked black pepper, to taste
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Mushroom Sauce

    • 250 g sliced mushrooms
    • 500 g asparagus, trim of bottom and cut into 2 pieces
    • 4-5 garlic cloves, finely chopped
    • 1 tsp Italian seasoning
    • 300 ml double (or single) cream
    • 140 ml chicken stock
    • 1 tbsp fresh chopped parsley
    • Salt and pepper to taste

    You will also need...

    • Large, high-sided frying pan


    1. Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry with kitchen paper then season generously with the spice mix. Heat olive oil and butter in a large pan over medium-high until butter starts to foam.
    2. Sear the pork chops for 3-5 minutes per side until well browned on both sides. Transfer the pork chops to a plate and set aside.
    3. In the same span, add the mushrooms and cook until golden brown, scraping up any bits leftover from the chops.
    4. Add asparagus, garlic, parsley and Italian seasoning then cook for another 30 seconds before pouring in the stock. Add the cream, give a good stir then allow simmering for 3-4 minutes until slightly thickened and adjust seasoning if needed.
    5. Place pork chops and their juices back into the sauce and allow to simmer for 2-3 minutes, or until the pork chops are cooked to your liking.
    6. Garnish with remaining fresh parsley and enjoy!