Recipe by Brenda.
*Please Note 3-5 Day Marinating Required* My DH was born in Wiesbaden, Germany, his family moved to the US when he was a small child. In the military, he was thrilled to be stationed at the Bitburg Air Base in Germany. Over the next 4 years, he grew to love these Marinated Pork Loin Chops, grilled and served on buttered hard rolls. When we vacationed in Germany, I finally got to try authentic Schweinebraten at Oktoberfest-YUM ! I now see what all the fuss was about. Please do not skimp on the marinating time, it is worth the wait. We have found countless variations of this recipe dependent on the region, but this is the version he was fond of.
Top Review by Susie D
WOW! This made my Best of ZWT6 list and I will definitely be making this again. I will confess to some apprehension over the amount of spices and long marinating time, but decided to plunge in anyway with the only change being to use bone in pork chops. 4 oz of smoked paprika? gulp check. Tablespoons of other spices for a few pork chops? what in the world am I doing? I waited three days and of course it was raining so outdoor grilling was out. I lined a pan with foil & baked the chops in the oven. They were delicious! So tender and so so good! The spices are there, but very mild. Nothing overpowering at all, just tasty goodness. Do use the full amount. I wouldn't change a thing other than to make more chops. Thank you for sharing this keeper of a recipe!
- 4 ounces paprika (If you use hot paprika, omit the black pepper. I like the smoked Spanish paprika, but sweet is ok to)
- 1 ounce salt
- 1 ounce black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1⁄4 cup fresh parsley, chopped
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 large onion, sliced
- 8 boneless pork loin chops, 1/2 thick (If they are thicker, pound them between plastic wrap to 1/2 inch thick)
Directions See How It's Made
- Mix all spices and onion in a ziploc bag.
- Generously oil both sides of meat, and place in bag.
- Zip up bag, shake around to coat chops well. Remove excess air from bag, reseal and place in the refrigerator for 3-5 days.
- Every day, gently knead bag to mix up spices a little.
- After 3-5 days, remove chops from bag, discard bag containing spices, and onion.
- Cook chops on the grill and serve on buttered hard rolls.
- Things I have learned by making these:.
- You can mix up the dry spice blend in advance, (Except the fresh parsley) and keep in a sealed jar. Typically I use it within a month.
- The spice amounts may seem excessive, but they are correct.
- Do not use chops thicker than 1/2 inch, or they are too tough.
- I oil the chops up really good and even add a tablespoon or 2 to the bag to make it a little more liquidy (is that a word?).
- When you remove them from the bag, they are messy.
- The spices stick pretty thick to the chop. That's ok, grill them like this and if you like, you can scrap a little seasoning off after grilling.
- When I use Hot Hungarian Paprika, DS likes to put ranch dressing on his sandwich.
- Grilling does them more justice than broiling, and only takes about 10 minutes.