Iberico pork chops filled with truffle salami, sun-dried tomatoes and Parmesan

Perfect for a summer day: Iberico pork chops from the grill, accompanied by a... white wine! We recommend the ‘Raumbacher Schwalbennest’ late vintage Pinot Blanc from the Alois Barth winery on the River Nahe. A nice white wine complements pork chops very well, and the Pinot Blanc has such lovely fresh and fruity notes, which should be enjoyed outside, in the fresh air.


Ingredients for two persons:

  • 2 Iberico pork chops
  • 1 handful sun-dried tomatoes
  • 50 g truffle salami
  • 50 g Parmesan
  • 1 clove of garlic
  1. Use a blender to blend the tomatoes, garlic, Parmesan and salami to a smooth mixture.
  2. Lay the Iberico pork chops on a board, make a horizontal cut on the side almost to the bone and open them up.
  3. Spread the mixture on the chop, leaving a small gap around the edges, and close the chop.
  4. Seal the two edges with skewers.
  5. Then place the chops on the grill for approx. 8 minutes per side.
  6. Season the chops with salt and pepper once on the plate.

Serve with a light salad or baked potatoes.

Pinot Blanc from the Nahe wine region

Pinot Blanc / Nahe

To accompany this dish, we recommend the ‘Raumbacher Schwalbennest’ late vintage Pinot Blanc from the Alois Barth winery on the river Nahe.

Wine region: Nahe

Nahe wine region

The rich and varied Nahe region provides the best growing conditions for excellent wines. The origin of this wide variety is the region's turbulent geological past.

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