Beer & Verde Pork Chop Recipe
This simple recipe requires that you marinate the pork chop for at least 24 hours (overnight). For this specific one, I use boneless pork chops cut about 2" thick. I actually prefer bone in pork chops because of the tenderness and flavor having the bones provide. If you do go the bone in route, you might need to add 2 additional minutes to the cook time in the oven.
6 5-6oz Boneless Pork Chops
2 tbsp Garlic Powder
1 tsp Sea Salt
1 Beer Bottle… I use 805
¼ cup Bacon Fat
1 tsp Himalayan Salt
1 tsp Black Pepper
Coat the pork chops in garlic powder & sea salt… do it liberally
Place the chops in a container or Ziploc bag, poor the beer over it
The container should be tight so the beer covers all of them
Let the meat marinate for 1-2 days
When ready to cook, pour the chops out to drain the beer, pat dry
Preheat the oven to 400 degrees
Coat the pork evenly with Himalayan salt and black pepper, do it lightly
Over medium-high heat… heat a large skillet with the bacon fat
Place the chops in the skillet, give them space… cook for 4 minutes per side
In an oven safe dish pour salsa Verde on the bottom, then place the chops in the dish, then coat each chop with salsa Verde over the top
Place in the oven and let cook for 10 minutes
Pull out of the oven, place on serving dish, spoon the hot Salsa Verde from the dish over each chop, and let sit for 3-5 minutes… cut & serve!!
Have fun with this recipe and feel free to adjust the Verde out for any other sauce / salsa you prefer!!
Thank you for reading!!