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1
Mix all spices and onion in a ziploc bag.
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2
Generously oil both sides of meat, and place in bag.
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3
Zip up bag, shake around to coat chops well. Remove excess air from bag, reseal and place in the refrigerator for 3-5 days.
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4
Every day, gently knead bag to mix up spices a little.
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5
After 3-5 days, remove chops from bag, discard bag containing spices, and onion.
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6
Cook chops on the grill and serve on buttered hard rolls.
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7
Things I have learned by making these:
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8
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.
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9
The spice amounts may seem excessive, but they are correct.
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10
Do not use chops thicker than 1/2 inch, or they are too tough.
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11
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?).
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12
When you remove them from the bag, they are messy.
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13
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.
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14
When I use Hot Hungarian Paprika, DS likes to put ranch dressing on his sandwich.
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15
Grilling does them more justice than broiling, and only takes about 10 minutes.
