I created this dish to higlight and support the incredible nutty, almost buttery taste of the iberico pork chop. I chose to go without a sauce because i didn’t want to overpower the pork aroma. I made a simple fennel salad with oranges to cut through the fattiness of the pork chop. Adding the onion & garlic oil instead of a sauce might seem a little strange, but it really brings together the whole dish.

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