In western Germany, you find a fun grilling tradition known as ‘Schwenker’. These juicy, smoky grilled German pork chops are cooked on a swinging grill!
We received a request from a reader (Submit your requests HERE!) for a recipe for Schwenkbraten, a German marinated and grilled pork dish. So, we set to work! And, what we discovered was a fun tradition of grilling that hails from a region called Saarland, on the western border of Germany.
The Schwenker in Saarland
Saarland is a small region on the western German border, right next to France and Luxembourg. In Saarland, they love to gather friends and family together, grab a beer, and spend the afternoon gathered around the grill, cooking up tasty food. (Sounds a lot like Wisconsin!)
But, what makes grilling in Saarland different (and, admittedly, much cooler) than grilling in Wisconsin is their grill.
In Saarland, they use a swinging grill called a “schwenker” (pronounced sh-VEN-ger). A schwenker is a swinging grill grate that is placed over an open fire. You can see it in action in this video and see how to make one here or here.
Now, it gets a bit tricky, because the grill, the pork being grilled, and the person doing the grilling are all called the schwenker. And, typically you wouldn’t say that the schwenker is ‘grilling,’ rather, he’s doing the swinging, or the “schwenken”.
But, the only thing that really matters is the the schwenker keep the schwenker schwenken constantly. Translated: the grill master must keep the grill moving!
And, there must be beer… or a good Geman Riesling.
Grilled German Pork Chops from Saarland
As with most traditional dishes, the marinade for the schwenker can vary depending on who’s doing the cooking. But, the key elements remain: juniper berries, garlic, onions, and oil. (Some regions use German Riesling wine instead of the oil for the marinade, which sounds quite tasty as well!)
The meat is left to marinade at least 24 hours, but many people will leave their schwenker marinading for up to three days, to really infuse the meat with flavor.
The onions used to marinade the meat are often cooked up in a foil packet along side the meat or inside in a skillet. Either way, don’t toss those onions! They are a key player in serving the schwenker (which can be done on a bun, sandwich-style, or on a plate, dinner-style).
Our Schwenkbraten recipe
Traditional schwenker (or schwenkbraten) uses juicy pork steaks that have been cut from the neck. Since pork neck can be a bit tricky to find, we used 1 inch thick pork chops for our schwenker.
One thing that we must admit is that we didn’t actually construct a schwenker to cook our schwenkbraten. We simply used our charcoal grill that we loaded up with hickory wood chips to give the smoky flavor of a real hardwood fire. Making an actual schwenker is on our list though, because it looks like such a fun way to grill out! If you want to make your own schwenker, take a look at the articles and videos we referenced earlier in the post, they are VERY helpful!
- 2 lbs pork loin chops, cut roughly 1 inch thick
- 2 onions, sliced
- ¼ c canola oil or vegetable oil
- 2 tsp prepared mustard
- 2 garlic cloves, minced
- 4 juniper berries, whole
- 1 tsp paprika
- ½ tsp ground black pepper
- ½ tsp oregano
- ½ tsp thyme
- ¼ tsp cayenne powder
- ½ tsp salt (for grilling)
- Layer the pork chops and sliced onions in a flat container with a lid.
- In a small bowl, mix the oil, mustard, garlic, juniper berries, and other spices (except the salt). Pour the seasoned oil over the meat and onions and mix to coat. Cover the meat and place it in the refrigerator for at least 24 hours, up to 3 days.
- Remove meat from the refrigerator 30 minutes before grilling. Start your schwenker fire or preheat your grill to a medium high heat, 400F. (You should be able to hold your hand a few inches from the cooking grate for 4-6 seconds.)
- Place the marinated meat on the grill and salt it, lightly. Place the onions from the marinade into a foil packet and place on the grill, or sauté them in a sauté pan over medium high heat until soft and lightly golden, 3-4 minutes.
- Grill the pork steaks for 8-10 minutes a side.
- Serve the schwenkbraten with potato salad, grilled veggies and a roll. Don’t forget the German beer or Riesling wine!
Celebrating Oktoberfest with #SundaySupper
Today the Sunday Supper crew is celebrating Oktoberfest with a collection of German and German-inspired dishes. Thanks to Cricket of Cricket’s Confections for hosting this Oktoberfest celebration!
- German Pancake Soup (Flädlesuppe) by Caroline’s Cooking
- German Potato Pancakes by The Crumby Cupcake
- Homemade Pretzels with Kids by Hardly A Goddess
- Kräuterbutter (German Herb Butter) by Tara’s Multicultural Table
- Latke and Sauerbraten Poutine by Monica’s Table
- Obatzda – Bavarian Cheese Spread by Sunday Supper Movement
- Warsteiner Fondue by A Day in the Life on the Farm
- Apple Tart by That Skinny Chick Can Bake
- Kaiserschmarrn Recipe by Plated Cravings
- Nana’s Gluten Free German Chocolate Cake by Gluten Free Crumbley
- Rote Grütze (Fruit Pudding) by Cindy’s Recipes and Writings
Main Dish (Hauptgericht)
- Bavarian Sausage & Cabbage Soup by Food Done Light
- Beef Goulash Recipe by Positively Stacey
- Beer Mac and Cheese by Moore or Less Cooking
- Berlin Potato Soup by My Imperfect Kitchen
- Bierocks by Mindy’s Cooking Obsession
- Bratwurst Sheet Pan Dinner by A Mind Full Mom
- Burgers with Bacon-Sauerkraut Jam by Palatable Pastime
- How to Make Traditional German Sauerbraten by Cosmopolitan Cornbread
- Oktoberfest Beer Brats by Wholistic Woman
- Oktoberfest Chicken Chili by Fantastical Sharing of Recipes
- Oktoberfest Fondue 3 Ways by Momma’s Meals
- Pork chops with Sauerkraut and Apples by Brunch-n-Bites
- Roasted Apple & Beer Chili For Oktoberfest by Sue’s Nutrition Buzz
- Sausage, Pepper, and Onion Kebobs w/ a Boiled Cider Drizzle by The Freshman Cook
- Schwenkbraten (Grilled German Pork Chops) by Curious Cuisiniere
Side Dish (Beigabe)
- Fried Potatoes German Style by My Life as a Cookbook
- German Potato Salad by Tramplingrose
- Ginger Beer Sauerkraut by Cricket’s Confections
- Herbed Spaetzle by The Hungry Goddess
- Krautsalat (German Coleslaw) by Culinary Adventures with Camilla
- Oktoberfest Potatoes by Hezzi-D’s Books and Cooks
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