Recipe by Kimberly McCutcheon-Seabolt
"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!"
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onions, cut into wedges
dried juniper berries, crushed
German stone ground mustard
ground black pepper
8 (8 ounce)
boneless pork loin chops
Schwenk was our favorite at cookouts when stationed at Bitburg AB Germany. We've made it twice now. Once with boneless pork loin chops and seasoned as indicated. Once with sliced pork tenderloin and only hlaf of the curry. Family and friends have raved about this dish both times. The chops were a little tougher than ideal, but still very good eats.
The main thing missing is SALT! Not during the marinading process, mind you, it would dry out the meat, but for sure before cooking it! Also, the onions are too over powering, the way they are prepared. My suggestiion for anyone looking for something similar would probably be to make a rub with the spices, season the meat well, then cover with the onions (they tenderize), then salt and cook the meat. If you still want to cook up the onions, you can season to your individual taste.
The flavor of this meat was fabulous. I picked the recipe hoping to match the pork we ate in Germany last summer. I served it to my German-immigrant in-laws. We all agree on 3 points... 1)the pork was great 2)I should've used sweet/vidalia onions and 3) this isn't German. Curry is absolutely not a spice used in Duetchland until relatively recently. I would absolutely make this again, especially for a summer cook-out.
I have looked for this recipe for over 15 years. thank you for posting the recipe. The cayenne peper was just a little to much for me. Over all GERAT Recipe
My husband and I met in Germany. We have been thinking about this for 20 years. I am so happy to find this recipe! I am hoping it is the real deal. I have to disagree with the previous post about curry as I was eating curry wurst on a weekly basis in Germany 20 years ago.
This was pretty darn close to what I remember when I was in Germany for 4 years, real tender and flavorful but not as strong as the real thing, still real good though. Prost!
Well, we thought this was really tasty. We had thick pork loin chops, so didn't grill them or serve on buns. Instead, we put them in the oven along with all the marinade, covered, for about an hour and a half. We did replace 1/2 cup oil with 1/2 cup beer, just to cut calories a little. Served with baked potatoes and veggies, it made a great, easy weeknight dinner. We cut up the leftover pork, simmered with the remaining pan juices, and served it over egg noodles for a super-quick leftover dinner. A little pasta water and flour slurry made the pan juices a little more gravy-like. Flavors were fabulous! Hubby has already requested this for next week!
I prepared this for my Mom's birthday and received RAVE reviews. I used Bone-in Pork loin chops and increased the recipie for 12 people. I served it with German Potato Salad and Red Cabbage. YUM! I'll be making this again..
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 646
** Calories from Fat: 428
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