Pork Chop

Pork Chops marinated in a Black Walnut Dunkel by Perennial Artisan Ales

Do you know how hard it is to make a porch chop look attractive? Maybe it would be good to have some other food on the plate but instead, I just plopped a delicious beer down right next to it. That beer, it just so happens, was also used as the marinade for the pork chop. The Black Walnut Dunkel by Perennial Artisan Ales out of St. Louis, MO (woop woop! Hometown love) was dark in color, light in taste, and somehow still extremely flavorful. It smells like walnuts and tastes like sweet bread and bitter walnut skin. Soaking a pork chop in this amazing flavor profile for 6 hours turned out to be a delicious idea. So, who cares if the pictures of raw meat and breading aren’t incredible? At least the taste is!


Black Walnut Dunkel by Perennial Artisan Ales

¼ cup of walnuts

4 tsp bicentennial rub by Penzey’s spices (contains black pepper, salt, sugar, turmeric, minced orange peel, and coriander)

½ cup panko

¼ cup flour

1 egg

2 tbsp

1 lemon



mmm…raw meat



Grab a dish big enough to hold your chops. Pour in enough beer to coat the bottom of the dish, ¼ cup of walnuts, and 1 teaspoon of Bicentennial rub – then throw in your chops.



Repeat this by pouring in more beer to cover the chops, another ¼ cup of walnuts, and 1 more teaspoon of Bicentennial rub. Cover the dish and let it sit in your refrigerator for 4-6 hours.



After the pork chops take a little spa vacation in a beer bath for 6 hours, they are ready to be cooked. Heat up a pan on medium heat while you’re preparing your other ingredients. [People always mess this step up. You want the pan to be smoking before you put your meat in. This way, you’ll get a nice crust instead of a soggy, gross mess]. In a bowl, whip up one egg to be used as the binding agent. In a small food processor, grind up the panko, flour, and 2 more teaspoons of Bicentennial rub, or a spice of your choosing. Lay out the breading on a plate. Throw the butter in the pan just before you start the breading process so the pan is coated by the time the pork chops are ready to go in. Coat the chops in egg, then breading, then put them in the pan.




Let them cook on each side for about 5 minutes without touching them. This will give you a beautifully crispy crust.



When finished, squeeze a bit of fresh lemon on top. Serve with roasted apples and possibly asparagus if you’re into that kind of gross vegetable. When you take your first bite, you won’t be able to miss the Black Walnut Dunkel flavors shining through. Cheers and bon apetit!




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A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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