Grilled Secreto Ibérico with Fries & Peppers
Spanish pork secreto seared until caramelized and served with crispy fries and charred padrón peppers. A restaurant-quality dinner done in under 20 minutes on one sheet pan.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 chops (6-7 oz each) secreto ibérico pork chops
- 8 oz frozen french fries
- 8 oz padrón peppers
- 1 whole lemon
- 2 cloves garlic cloves, minced
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 450°F. Pat pork chops dry and season generously with salt and black pepper on both sides.
- 2
Spread fries on a sheet pan in one layer, drizzle with 1 tbsp oil, season with salt. Bake for 8 minutes.
- 3
Heat 1 tbsp oil in a large skillet over medium-high until shimmering. Sear pork 2 minutes per side until golden.
- 4
Push fries to the side of sheet pan. Add pork and padrón peppers, drizzle peppers with remaining 1 tbsp oil and minced garlic.
- 5
Bake everything together 6–8 minutes until peppers are charred and pork reaches 140°F internal temperature.
- 6
Squeeze fresh lemon over the pork and peppers. Serve hot with fries on the side.
Tools you’ll need
- sheet pan
- large skillet (12-inch)
- meat thermometer
- paper towels
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