Iberico Frenched Bone-in Pork Chop (Chuletero)

There's something to be said about the frenched bone-in Iberico pork chops. When we look at this piece, we lose ourself in the deep color that echoes flavor. This is a presentation piece - hands down. All the trimming is done for you so all you have to do is season and cook to your desired temperature. We recommend to not overcook; there's no need to cook this pork until it turns white; we recommend a medium level of doneness (140 -145 degrees).  Cut: Pork Loin Preferred Cooking Time: The Pork Bone-in Loin  should be grilled on high heat (400 degrees) for two minutes on each side or until it reaches an internal temperature of 145 degrees fahrenheit. Wine Pairing: German Riesling Cut: Pork Bone-in Chop (Portioned Chuletero) Weight: Approx. 6-7oz Pork: Spanish Iberico