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Schwenkbraten - German Grilled Pork Chops

My apologies for the very late recipe post! Last week I was struck with a stomach bug and I didn't cook, eat, or do much of anything for 5 days! Finally able to look at food again and catching up on recipes for last week's CSA goodies.

We love our Mangalitsa pork chops any which way and this recipe is no exception. This week we're using an authentic German marinade that infuses the meat with so much flavor! Best bet is to marinade overnight, 24 hours even if you can stand it! Then fire up the grill to finish them.


  • 2-4 Pork Chops

  • 1 onion, sliced

  • 1/2 cup avocado oil or lard

  • 4-6 dried juniper berries

  • 4 cloves garlic, chopped

  • 2 tsp German stone-ground mustard

  • 2 tsp smoked paprika

  • 1 sprig fresh thyme

  • 1 sprig fresh oregano

  • salt, pepper, cayenne


1. In a mortar and pestle crush the juniper berries

2. Strip the thyme and oregano leaves from their stem and add to the mortar along with the dried spices (paprika, pinch of pepper, pinch of cayenne if you want a little kick, and a large pinch of salt) and muddle together

3. Transfer dried spices to a bowl and add oil and chopped garlic and sliced onion

4. Mix thoroughly

5. Place mixture in a ziplock bag or pyrex container and add the chops

6. Rub the mixture all over the chops to make sure they are coated

7. Place in the refrigerator to marinade for up to 24 hours

8. When you are ready to cook, heat the grill to 225F.

9. Place the chops on the grill and cook until they reach an internal temperature of 115F then remove and rest the chops

10. While the chops rest pour all the remaining marinade into a cast iron skillet over medium heat and cook until the onions caramelize

11. Remove the caramelized marinade to a bowl or gravy boat

12. Wipe out the cast iron and return to high heat

13. Sear chops for 1 minute per side

14. Serve with the marinade and some German potatoes!


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