German Schwenkbraten

Maud Schowalter DDS

Updated on May 11, 2024

Ingredients

10 onions, cut into wedges
1 cup vegetable oil
4 cloves garlic, crushed
7 dried juniper berries, crushed
1 tablespoon German stone ground mustard
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon curry powder
1 tablespoon cayenne pepper
1 tablespoon ground black pepper
8 (8 ounce) boneless pork loin chops

Directions

Place onion wedges in a bowl. Use a large spoon to gently press onions until they release some of their juices. Combine oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with onions; mix to combine.
Arrange pork chops in a large baking pan; pour marinade evenly on top. Cover and refrigerate for at least 24 hours.
Preheat an outdoor grill for medium heat.
Meanwhile, remove pork from marinade and allow to come to room temperature. Wrap onions separately in a foil pouch; discard marinade.
Cook pork steaks and onions on the preheated grill until pork is no longer pink in the center, about 10 minutes per side.

Nutrition Facts (per serving)

649	Calories
48g	Fat
16g	Carbs
39g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 649
% Daily Value *
Total Fat 48g	61%
Saturated Fat 12g	58%
Cholesterol 110mg	37%
Sodium 109mg	5%
Total Carbohydrate 16g	6%
Dietary Fiber 4g	15%
Total Sugars 6g
Protein 39g	77%
Vitamin C 13mg	15%
Calcium 89mg	7%
Iron 3mg	18%
Potassium 825mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.