AUTHENTIC SCHWENKBRATEN (GERMAN BBQ PORK STEAKS)
Try this delicious traitional recipe from the Saarland. This marinate pork steaks are called Schwenkbraten and are traditionally cooked on a Schwenkgrill
Provided by Marita
Categories Main Course
Time P1DT20m
Number Of Ingredients 12
Steps:
- Peel and slice the onions finely.
- Peel the garlic cloves and crush them.
- Crush the Juniper berries with a pestle or mortar or use another heavy item.
- Assemble the remaining ingredients( mustard, thyme, oregano, paprika powder, cayenne pepper, salt and pepper) for the marinade and place them in a large shallow bowl. With a spoon stir the ingredients to achieve a smooth mass.
- Add the pork steaks to the bowl and rub the marinade in. Store the marinated pork chops in an airtight container in the fridge. ( I like to keep them in a zip lock bag, to ensure the pork steaks are fully covered in the marinade.)
- Leave to marinate for at least 24-48 hours. Remove the meat from the fridge at least 1 hour before grilling.
- Oil your grill plate before making the fire.
- With the back of a spoon remove the onions from the pork steaks. You can fry them in a pan on the stove or place them in some foil to cook over the bbq.
- Grill each steak for about 10-15 minutes (exact cooking time depends on the thickness of the steak and the heat of the grill)
- Serve with a side salad and white crusty bread. If you like you can place the cooked onions on top of the steaks.
Nutrition Facts : Calories 365 kcal, Carbohydrate 7 g, Protein 1 g, Fat 38 g, SaturatedFat 6 g, TransFat 1 g, Sodium 627 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 31 g, ServingSize 1 serving
GERMAN SCHWENKBRATEN
This was a family favorite when we were stationed in Germany with the Air Force. They are delicious with potato salad, a baguette, or crusty rolls. Hope you enjoy!
Provided by Kimberly McCutcheon-Seabolt
Categories World Cuisine Recipes European German
Time P1DT35m
Yield 8
Number Of Ingredients 12
Steps:
- Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine.
- Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours.
- Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade.
- Preheat grill for medium heat.
- Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.
Nutrition Facts : Calories 648.9 calories, Carbohydrate 16.3 g, Cholesterol 110.3 mg, Fat 47.6 g, Fiber 4.1 g, Protein 38.5 g, SaturatedFat 11.6 g, Sodium 109 mg, Sugar 6.1 g
MARINATED PORK STEAKS
My local grocery store seems to put pork steaks on sale quite often, so I needed to find some other ways to make them. This makes them a little bit tropical, plus I just love grilled pineapple!!
Provided by breezermom
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim the excess fat from the pork steaks, and place them in a large shallow container.
- Drain the pineapple (if using fresh, just sub a can of pineapple juice in the marinade), reserving juice or syrup. Set pineapple slices aside.
- Combine pineapple juice/syrup, onion, soy sauce, oil, corn syrup, and ginger in a small saucepan, stirring well. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Pour over the pork steaks. Cover and refrigerate for at least 8 hours, turning steaks occasionally if possible.
- Remove the steaks from the marinade, reserving marinade. Grill steaks over low to medium coals for 35 minutes or until the desired degree of doneness. Turn and baste occasionally with the marinade.
- Grill the pineapple slices over medium coals for 1 minute on each side. Garnish the pork steaks with the pineapple slices.
Nutrition Facts : Calories 230.5, Fat 13.8, SaturatedFat 1.8, Sodium 2023, Carbohydrate 25.2, Fiber 1.6, Sugar 12, Protein 4.4
MARINATED SPICY PORK CHOPS
This is an easy and delicious recipe for marinating pork chops, steaks, or chicken. The marinade is prepared in minutes, and the meat can marinate in the refrigerator for up to 12 hours. For a quick dinner, I prepare the marinade in the morning before work then throw them on the grill when I get home.
Provided by REDPONYGIRL
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 6h30m
Yield 8
Number Of Ingredients 6
Steps:
- In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through.
- Preheat an outdoor grill for high heat.
- Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).
Nutrition Facts : Calories 179.9 calories, Carbohydrate 4.7 g, Cholesterol 65.1 mg, Fat 5.5 g, Fiber 0.3 g, Protein 26.5 g, SaturatedFat 1.9 g, Sodium 1422.9 mg, Sugar 2.5 g
SCHWEINEBRATEN-MARINATED PORK LOIN CHOPS
*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.
Provided by Brenda.
Categories Lunch/Snacks
Time P3DT10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 133.3, Fat 4.1, SaturatedFat 0.7, Sodium 2786.3, Carbohydrate 28, Fiber 13.8, Sugar 5.8, Protein 6
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