Schweinebraten-Marinated Pork Loin Chops

Recipe by Brenda.
READY IN: 72hrs 10mins




  • 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.