Time P1DT20m Number Of Ingredients 12 Steps:
Peel and slice the onions finely. Peel the garlic cloves and crush them. Crush the Juniper berries with a pestle or mortar or use another heavy item. Assemble the remaining ingredients( mustard, thyme, oregano, paprika powder, cayenne pepper, salt and pepper) for the marinade and place them in a large shallow bowl. With a spoon stir the ingredients to achieve a smooth mass. Add the pork steaks to the bowl and rub the marinade in. Store the marinated pork chops in an airtight container in the fridge. ( I like to keep them in a zip lock bag, to ensure the pork steaks are fully covered in the marinade.) Leave to marinate for at least 24-48 hours. Remove the meat from the fridge at least 1 hour before grilling. Oil your grill plate before making the fire. With the back of a spoon remove the onions from the pork steaks. You can fry them in a pan on the stove or place them in some foil to cook over the bbq. Grill each steak for about 10-15 minutes (exact cooking time depends on the thickness of the steak and the heat of the grill) Serve with a side salad and white crusty bread. If you like you can place the cooked onions on top of the steaks.
Time P1DT35m Yield 8 Number Of Ingredients 12 Steps:
Place the onion wedges in a bowl. Use a large spoon to gently press the onions until they release some of their juices. Combine the oil, garlic, juniper berries, mustard, thyme, oregano, paprika, curry powder, cayenne pepper, and black pepper with the onions and mix to combine. Arrange the steaks in a large baking pan. Pour the marinade evenly over top of the pork. Cover and refrigerate for at least 24 hours. Remove pork from marinade and allow to come to room temperature as you preheat the grill. Wrap the onions separately with foil to create a pouch. Discard marinade. Preheat grill for medium heat. Grill the pork steaks and onions until the pork is no longer pink in the center, about 10 minutes per side.
Time 1h Yield 4 serving(s) Number Of Ingredients 7 Steps:
Trim the excess fat from the pork steaks, and place them in a large shallow container. Drain the pineapple (if using fresh, just sub a can of pineapple juice in the marinade), reserving juice or syrup. Set pineapple slices aside. Combine pineapple juice/syrup, onion, soy sauce, oil, corn syrup, and ginger in a small saucepan, stirring well. Cook, uncovered, over medium heat for 10 minutes, stirring frequently. Pour over the pork steaks. Cover and refrigerate for at least 8 hours, turning steaks occasionally if possible. Remove the steaks from the marinade, reserving marinade. Grill steaks over low to medium coals for 35 minutes or until the desired degree of doneness. Turn and baste occasionally with the marinade. Grill the pineapple slices over medium coals for 1 minute on each side. Garnish the pork steaks with the pineapple slices.
Time 6h30m Yield 8 Number Of Ingredients 6 Steps:
In a large resealable bag, mix together the soy sauce, lemon juice, brown sugar, chili sauce, and garlic powder.. Place the pork chops into the bag, carefully seal the bag, and marinate for 6-12 hours in the refrigerator. Turn the bag over about halfway through. Preheat an outdoor grill for high heat. Arrange pork chops on the lightly oiled grate, and cook 5 to 7 minutes on each side, until the internal temperature reaches 145 degrees F (63 degrees C).
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Time P3DT10m Yield 4-6 serving(s) Number Of Ingredients 11 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.
