Schweinebraten Marinated Pork Loin Chops Food

JUICY PORK LOIN CHOPS

Steps:

• Sprinkle chops with salt and pepper.
• Place chops on cutting board and pound with the spiked side of mallet to approximately 1/2 inch thick; place in a zip lock plastic bag.
• Marinade:.
• In a small bowl mix together, capers, caper juice, mustard, 1 tablespoon brown sugar and reserved pineapple juice; mix well. Pour marinade into zip lock bag and massage into pork chops; marinate in fridge for at least 1 hour, 4 hours is best.
• Heat olive oil in a large fry pan; sauté onions on medium high heat, approximately 6 minutes; push to the side of the fry pan, reduce heat to medium. Drain chops well; add to the fry pan with the onions and brown, approximately 5 minutes on each side. Remove chops to platter and keep warm.
• Add marinade to pan with onions; on medium high heat reduce to half; push to the side of the pan, return chops to the pan.
• Cut the pineapple rings in half and place one half ring on top of each chop. Spoon reduced onion/marinade mix on top of pineapple slice; sprinkle with remaining brown sugar.
• Continue to heat only until sugar has melted and pineapple is heated through, 3 or 4 minutes.
• Very nice served over brown rice.

SCHWEINEBRATEN - GERMAN STYLE ROAST PORK

Steps:

• Preheat oven to 350°F.
• Rub the entire roast all over with the oil and sprinkle with caraway, salt, pepper.
• Let stand for one hour.
• Spray your roasting pan with cooking spray.
• Place the vegetables into roasting pan and pour liquid of choice.
• Place the roast, fat side down, in the roasting pan on top of the vegetables.
• Cover tightly and roast for one hour.
• Remove from oven, uncover and turn roast fat side up.
• Cut decorative diamonds into the fat, insert meat thermometer and replace, uncovered, back into the oven for approximately 2 hours or until meat thermometer reads 165°F.
• Remove from oven and take out of roaster; cover with foil to preserve temperature, and let rest for 15 to 20 minutes.
• Remove and save the vegetables to serve on the side.
• Measure pan juices; add enough chosen liquid (water, wine, stock, or beer) to make 2 cups.
• Make a roux by blending the flour and butter together very well in a saucepan; add the pan juices and bring to a simmer.
• Slice the roast thinly and serve with the gravy on the side.
• For additional richness, the gravy may be finished with a little butter, cream or sour cream.

SCHWEINEBRATEN-MARINATED PORK LOIN CHOPS

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.