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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.


Step One

6 5-6oz Boneless Pork Chops

2 tbsp Garlic Powder

1 tsp Sea Salt

1 Beer Bottle… I use 805

Step Two

¼ cup Bacon Fat

1 tsp Himalayan Salt

1 tsp Black Pepper


  1. Coat the pork chops in garlic powder & sea salt… do it liberally

  2. Place the chops in a container or Ziploc bag, poor the beer over it

  3. The container should be tight so the beer covers all of them

  4. Let the meat marinate for 1-2 days

  5. When ready to cook, pour the chops out to drain the beer, pat dry

  6. Preheat the oven to 400 degrees

  7. Coat the pork evenly with Himalayan salt and black pepper, do it lightly

  8. Over medium-high heat… heat a large skillet with the bacon fat

  9. Place the chops in the skillet, give them space… cook for 4 minutes per side

  10. 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

  11. Place in the oven and let cook for 10 minutes

  12. 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!!

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