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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

648.9 calories; protein 38.5g 77% DV; carbohydrates 16.3g 5% DV; fat 47.6g 73% DV; cholesterol 110.3mg 37% DV; sodium 109mg 4% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/29/2010
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. Read More
(38)

Most helpful critical review

Rating: 2 stars
09/04/2012
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. Read More
(6)
22 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/29/2010
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. Read More
(38)
Rating: 5 stars
05/14/2011
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. Read More
(20)
Rating: 4 stars
02/07/2008
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. Read More
(18)
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Rating: 5 stars
11/30/2007
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 Read More
(16)
Rating: 4 stars
01/05/2009
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! Read More
(9)
Rating: 5 stars
10/20/2010
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! Read More
(8)
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Rating: 5 stars
10/18/2007
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.. Read More
(8)
Rating: 5 stars
12/27/2012
I just made this very dish. I too remember smelling the schwank bratten grilling every summer weekend in Germany. My recipe differs in spice though. I use paprika parsley pepper and garlic powder; also I do not use curry or mustard. And I put it in the fridge for 3 days. I received my recipe from one of the guys grilling at the BX at Ramstein. I am going to use the onion in foil touch from this recipe. Read More
(8)
Rating: 5 stars
05/03/2013
Thank you! I've been haunted by the blissful memory of this dish for twenty five years. I am quite sentimental when it comes to food. I too was stationed at Bitburgh AB. Bitte ein Bit. Read More
(7)
Rating: 2 stars
09/04/2012
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. Read More
(6)