How to make
Choose pork chops with a thickness of 0.6″ (1.5 cm). Put them in a bowl and rub them well with the spices and salt (1 tsp., no more). Drizzle half of the olive oil and half the beer and mix well.
Cut the onion into thick crescents and distribute itbetween the pieces of meat. It will serve us only to release its aroma and add flavor to our pork chops. Refrigerate for 24 hours.
Take the meat with the marinade out of the refrigerator at least 30 minutes before you start cooking it, so that it reaches room temperature.
Arrange the pork chops in a small baking pan along with part of the marinade and drizzle the remaining beer and olive oil on top (the beer should not be cold).
Place them in an oven heated to 360°F (180°C) for 30 minutes, then increase the heat to 390°F (200°C) and roast them, until they have lightly browned, no more than 10 minutes. This meat can easily dry out, so I don't recommend bakin it for too long.
After removing it from the oven, cover the baking pan with a towel or aluminum foil and grate your Parmesan and cut the jalapeños into circles - they will add a perfect spicy finish.
Serve the pork chops warm, sprinkled with parmesan cheese and garnished with jalapeño slices. The sauce from the roast is also incredibly tasty and you can pour some of it on the plates.
Enjoy your meal!
