German Grilled Pork Chops (Authentic Schwenkbraten)
Serves 4
10 mins prep
20 mins cook
720 mins Marinating Time
750 mins total
This grilled pork chop recipe is addicting! The dry-rub marinated pork is a specialty from Germany’s Saarland region, where my dad lives. It’s the number one thing to hit the grill there during summertime.
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Rub plenty of salt onto the pork. Mix together the remaining spices and garlic. Rub dry-rub marinade into both sides of the meat.
onions
salt pepper
tsp dried thyme
tbsp dried oregano
garlic cloves
dried bay leaves
tsp ground cloves
juniper berries
tsp ground allspice
thick-cut pork chops
In a large bowl or in a gallon-sized freezer bag, alternate between the onion slices and spiced, raw pork, finishing with the onion slices. Cover and allow to marinade in the fridge for 12 to 24 hours, or up to 3 days.
Cook the meat on a charcoal or a wood-burning grill (traditionally a swinging grill called a Schwenkgrill or Schwenker) until the internal temperature reaches 160 degrees Fahrenheit (about 20 minutes for a thick-cut meat).
Allow to rest for 5 minutes before serving.
Serve with rustic slices of bread (baguette is great!), potato salad (choose between Bavarian style or my grandma’s creamy style here), and either a cool glass of beer or a crisp rosé.
