MARINATED PORK LOIN CHOPS RECIPES

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.

Steps:

• In a large resealable plastic bag, combine the first 10 ingredients; add pork. Seal bag and turn to coat; refrigerate overnight., Drain pork, discarding marinade. Grill, covered, over medium heat, for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
  Freeze option: Freeze uncooked pork in bag with marinade. To use, completely thaw in refrigerator. Grill as directed.