Ingredients
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4 ounces paprika (If you use hot paprika, omit the black pepper. I like the smoked Spanish paprika, but sweet is ok to)
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1 ounce salt
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1 ounce black pepper
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1 tablespoon onion powder
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1 tablespoon garlic powder
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1/4 cup fresh parsley, chopped
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1 teaspoon dried sage
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1 teaspoon dried rosemary
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1 teaspoon dried thyme
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1 large onion, sliced
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8 boneless pork loin chops, 1/2 thick (If they are thicker, pound them between plastic wrap to 1/2 inch thick)
Instructions
- 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.