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