Pork Chop with Robert Sauce

Instructions

1. Season and Cook Pork Chop: Season the Iberico pork chop liberally with salt. Place fat side down in a pan on low heat to render out the fat, cooking about 4 minutes on each side. Let it rest for 8 to 10 minutes.
2. Prepare Bayon Ham: Cut the bayon ham into lardons and add to the pan. Caramelize and crisp up alongside the pork chop for about 2 minutes.
3. Caramelize Onions and Garlic: Finely slice the onion and garlic. Add to the pan and cook until ready, aiming for even caramelization.
4. Deglaze with White Wine: Pour a large glass of white wine into the pan and turn up the heat to reduce.
5. Add Stock and Mustard: Add stock and then mix lemon juice with mustard to create a slurry. Incorporate a few spoons of sauce into the slurry to temper it, then pour the mixture back into the sauce to avoid lumps.
6. Final Touches: Do not add any salt as the crispy ham will add saltiness. Scatter the crispy ham over the sauce and garnish with parsley.