Pork Shoulder with Green Pepper Sauce

If you’re looking for a restaurant-style dish that’s easy to make at home, this ultra-juicy Iberian pork chop will win you over. The key is a good sear and a creamy, addictive sauce that comes together in no time. Grab some bread because you’ll need it!

Ingredients: Serves 2
· 1 Iberian pork chop
· 15 wild asparagus tips
· 1 shallot
· 1 tablespoon green peppercorns
· 50 ml cognac
· 100 ml chicken broth
· 100 ml heavy cream
· Extra virgin olive oil
· Salt

Preparation:
1. Heat the One Titanium skillet over medium heat and let it reach temperature. To check if it’s at the perfect cooking temperature, drop a few drops of water— if they form little balls like mercury, it’s ready.

2. Drizzle a little extra virgin olive oil directly onto the meat: a great Iberian pork chop I took out of the fridge 30 minutes earlier. It’s important that the piece is at room temperature.

3. Let it cook for 5 minutes on one side. The One Titanium skillet has a high-performance reinforced titanium interior, with no chemicals. It’s truly the best non-stick skillet I’ve ever cooked with.

4. Let the meat cook another 5 minutes on the other side. Sear it well on all sides and let it rest before slicing.

5. In the same skillet, no need to clean it, sauté the wild asparagus tips for a few minutes. And I hadn’t told you how easy it is to clean— it’s an understatement to say I’m completely in love with it.

6. Now for the green pepper sauce. Add a little extra virgin olive oil. Toss in a chopped shallot, a little salt, and sauté. Crush one tablespoon of green peppercorns— this will help release all their aromas. Add them to the skillet and let them cook for a couple minutes. Pour in 50 ml cognac and let it cook for 5 minutes to reduce.

7. Pour in 100 ml chicken broth and reduce another 5 minutes. Add 100 ml heavy cream, mix well, and cook another 5 minutes more.

We did all the cooking over medium heat, and thanks to the One Titanium’s design, it ensures perfect heat distribution.

Once the sauce is ready, we’ll slice the meat and sear it to your liking. It’s as simple as adding a few drops of oil to the skillet and finishing cooking the pieces right before serving— this also warms the meat up.

Serve on an oval platter, drizzle a little sauce over it, and set the rest of the sauce in the center of the table. Pair with the asparagus tips and flaky salt