Grilled Iberico Pork Chops With Garlic Herb Roasted Potatoes

90 min

5-10 min



For the grilled pork cutlets

4 Thick Iberico pork chops of 7 oz each

16 Sage leaves, freshly minced

2 Garlic cloves

1 Tsp. coarse sea salt

1 Tsp. freshly ground black pepper

4 Tbs. olive oil

For the grilled asparagus

1 Bundle of green asparagus

1 Tsp. coarse sea salt

1 Tsp. freshly ground black pepper

2 Tbsp. olive oil

For the garlic herb roasted potatoes

2.2 Lbs. small potatoes

1 Tbs. freshly minced rosemary

1 Clove garlic

1 Tsp. coarse sea salt

1 Tsp. freshly ground black pepper

4 Tbsp. olive oil

Grilled Iberico Pork Chops With Garlic Herb Roasted Potatoes




Today we're pigging out Spanish style: the Iberico pork chops are amazingly tender and taste wonderfully aromatic in Otto's best pork marinade. Combined with garlic herb roasted potatoes and green grilled asparagus, it's a truly delicious Mediterranean dish.





    1. Prepare the marinade

      For Otto’s best pork chop marinade, chop garlic and fresh sage finely and mix it in a bowl with black pepper, sea salt and olive oil. Prepare the same marinade for the garlic herb roasted potatoes in a separate bowl but use freshly minced rosemary instead of sage.

    2. Marinate the Iberico pork chops

      Lightly pierce the meat with a fork and coat them with Otto´s best pork chop marinade. Cover the marinated Iberico pork chops with cling film and leave them in the fridge for at least an hour. For a more intense flavour, marinate the cutlets in the marinade for several hours, if not overnight. Take the Iberico pork cutlets out of the fridge an hour before grilling, so that the meat reaches room temperature.
      Otto’s tip: how to make an amazing marinade for your steak.

    3. Get the sides ready

      While the Iberico pork is marinating, prepare the grilled asparagus and garlic herb roasted potatoes. Wash the green asparagus, trip the bottoms and coat the stems with olive oil before seasoning with salt and pepper. Wash the potatoes and boil them in water. Drain the water, let the potatoes cool off, and mix them with the marinade.



    1. How to grill pork

      Now fire up the Otto grill. Put the Iberico pork chops on the grill rack and set the Meat-o-Meter to stage 5, so that the herbs from Otto’s best pork marinade don’t scorch. Grill the Iberico pork cutlets on each side for 2-3 minutes, depending on their thickness. Then, let the grilled pork cutlets cook on afterheat at the bottom of the grill.

    2. Grill the sides

      In the meantime, grill the side dishes. Put the garlic herb potatoes in a grill tray or a heat resistant oven form and grill them until they are crispy brown on all sides. Put the asparagus stems on skewers, so that they are easier to flip, and grill them as well. How long you should grill the asparagus depends on how thick they are. Otto recommends checking with a knife how much bite resistance the grilled asparagus have, to see when they’re ready.



    1. Serve and enjoy

      And we’re done! Serve the Iberico pork chops with the grilled asparagus and garlic herb roasted potatoes. Qué rico!

Looking for the right dessert to round that dinner off? Try this:

Grilled Bananas on Ricotta Cream

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+1 (855) 505-5646

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