This is a seemingly simple dish, but Martín Berasategui adds an exquisite touch with the addition of glazed shallots. We think it's a fantastic idea, and we'll show you how our brand ambassador with 12 Michelin stars prepares it.
Ingredients
- 8 medium-sized Aljomar Iberian pork chops
- 20 medium-sized shallots
- 150 g of butter
- 1 pinch of olive oil
- 1 teaspoon of sugar
- 1 dash of white wine
- 1 small glass of water or broth
- Salt
Preparation of Iberian Pork Chops with Shallots
First, we peel the shallots, being careful not to remove the knot at their base, which will prevent the shallots from breaking and falling apart in layers during cooking.
Once peeled, add them to a saucepan with the butter and place it over low heat. Season.
The heat will cause the fat to foam, and the shallots, always over low heat, will begin to cook very slowly. Add the sugar so that a shiny coating forms around each shallot.
The whole thing will look very appetizing.
We cook them like this over the fire for about 25 minutes and then add the white wine and water or broth.
We let the shallots simmer over very low heat until their juices evaporate and they become soft and caramelized. They should cook for at least another 20 minutes, until the juices reduce and form a glaze that coats the shallots. If we pierce them with a small, sharp knife, we'll see that they are tender.
Finish and presentation
The chops will need to be cooked in at least two batches to prevent them from steaming. Use very high heat. Add a drizzle of olive oil and sear them on both sides until golden brown but still juicy in the center.
We season them generously.
We place them on a platter or plates and cover them with the glazed shallots.
