How to cook
Rub the pork chops with oil, black pepper, cumin and very little salt. Arrange them in a baking pan and cover with cling film. Leave them in the refrigerator for about 4-5 hours.
Once the meat has been flavored well, remove it from the refrigerator and pour 1 1/2 cups (300 ml) of warm beer over the meat. Leave the baking pan again, this time at room temperature for 30-40 minutes, then add a little salt and put it in a preheated oven at 390°F (200 degrees). Bake it until it is left in fat and acquires a golden color. The baking time depends on the thickness of the pork chops.
For the mushroom sauce, which we will serve as a garnish for the pork, use fresh or canned field mushrooms. If you have fresh ones, it is the better option. Peel them and cut them into thin slices.
Finely chop the onion and fry it in the heated 3 tablespoons oil with butter. Add the field mushrooms and a pinch of salt, cook them until they soften and release the sauce. Then pour the remaining beer (maybe a little more) and stir until the sauce slightly thickens and until the alcohol evaporates - no more than 4-5 minutes on medium heat. For a thinner sauce, you can also add a little water or vegetable broth.
Pour the sauce over the prepared fragrant pork chops and place the mushrooms on the side as a garnish. Serve them warm.