Schwenkbraten is a traditional German grilled pork specialty that originates from the Saarland region, where it’s cooked on a special swinging grill over an open fire. These thick, marinated pork chops or pork steaks are infused with a savory marinade of onions, garlic, mustard, and beer, then grilled until they develop a beautiful char on the outside while remaining juicy and tender inside. The name literally means “swinging roast” referring to the traditional cooking method, but you can achieve incredible results on a regular grill or even in a cast iron pan. The marinade not only flavors the meat but also tenderizes it, creating pork that’s packed with robust, smoky flavor. Whether you’re exploring German cuisine, planning a backyard barbecue, or simply want to try something different with pork chops, Schwenkbraten delivers bold, satisfying flavors that will transport you to a German beer garden.
Serving Quantity: Serves 4 people
Cooking Time: 4 hours and 30 minutes (including 15 minutes prep time, 4 hours marinating time, and 15 minutes grilling time)
1. Ingredients for Pork
- Four bone-in pork chops or pork neck steaks (8 to 10 ounces each, about 1 to 1.5 inches thick)
- Two large onions, thinly sliced
- Six cloves garlic, minced
- One bottle or can German beer (12 ounces, lager or pilsner)
- Three tablespoons coarse-grain mustard
- Two tablespoons vegetable oil
- Two tablespoons Worcestershire sauce
- One tablespoon paprika (sweet or smoked)
- Two teaspoons caraway seeds
- One tablespoon fresh marjoram or oregano, chopped (or 1 teaspoon dried)
- Two bay leaves
- One and one-half teaspoons salt
- One teaspoon black pepper, freshly ground
- Half teaspoon sugar
- Optional: pinch of cayenne pepper for heat
2. Ingredients for Serving
- Fresh bread or rolls
- Mustard for serving
- Pickles or sauerkraut
- Potato salad or fries
- Fresh parsley for garnish
3. Choose the Right Cut
Traditional Schwenkbraten uses pork neck steaks, also called pork collar or pork shoulder steaks, which are cut from the shoulder area. These cuts have excellent marbling and stay incredibly juicy during grilling. If you can’t find neck steaks, use thick bone-in pork chops from the shoulder or rib area. Avoid thin chops as they’ll dry out. The meat should be at least 1 inch thick, preferably 1.5 inches. Look for cuts with good marbling, as the fat keeps the meat moist and adds flavor.
4. Prepare the Marinade Base
In a large bowl, combine the sliced onions and minced garlic. The onions are essential to Schwenkbraten, as they add sweetness and help tenderize the meat. Add the beer, which adds flavor and acidity that tenderizes the pork. Use a German-style lager or pilsner for authenticity, but any light beer works. Add the coarse-grain mustard, vegetable oil, Worcestershire sauce, paprika, caraway seeds, chopped marjoram, sugar, salt, and black pepper. Whisk everything together thoroughly until well combined.
5. Add Bay Leaves
Tear or crush the bay leaves slightly to release their aromatic oils, then add them to the marinade. Bay leaves add a subtle herbal note that’s traditional in German cooking. Stir the marinade one more time to distribute the bay leaves. The marinade should smell aromatic and slightly sweet from the beer and onions. Taste it and adjust seasoning if needed, keeping in mind that flavors will mellow during marinating.
6. Prepare the Pork
Pat the pork chops or steaks completely dry with paper towels. Moisture on the surface prevents the marinade from penetrating and will cause steam instead of a good sear when grilling. If there’s a thick layer of fat on the edges, you can score it in a few places with a knife to prevent the meat from curling during cooking. Don’t trim all the fat though, as it adds flavor and keeps the meat moist.
7. Marinate the Pork
Place the pork chops in a large zip-top plastic bag or a shallow glass or ceramic dish. Never use a metal container as it can react with the acid in the marinade. Pour the marinade over the pork, making sure all pieces are completely submerged and coated. Distribute the onions evenly around and on top of the meat. Press out as much air as possible if using a bag, then seal it. If using a dish, cover it tightly with plastic wrap.
8. Refrigerate and Marinate
Place the marinating pork in the refrigerator for at least 4 hours, but overnight is ideal. The longer it marinates, the more flavorful and tender it becomes. You can marinate for up to 24 hours. Turn the bag or flip the pork chops once or twice during the marinating time to ensure even flavor distribution. The beer, mustard, and onions work together to tenderize the meat while infusing it with flavor.
9. Bring to Room Temperature
About 30 to 45 minutes before you’re ready to grill, remove the marinating pork from the refrigerator. Let it sit at room temperature. This ensures even cooking from edge to center. Cold meat straight from the fridge will cook unevenly, with an overcooked exterior before the center is done. While the meat is tempering, you can prepare your grill and any side dishes.
10. Preheat the Grill
Preheat your grill to medium-high heat, around 400 to 450 degrees. For gas grills, turn all burners to high and close the lid for 10 to 15 minutes. For charcoal grills, wait until the coals are covered with white ash and glowing hot. Clean the grill grates thoroughly with a wire brush, then oil them using tongs and a paper towel dipped in oil. A clean, hot, oiled grill prevents sticking and creates beautiful grill marks.
11. Remove and Reserve Onions
Remove the pork chops from the marinade, letting excess marinade drip back into the container. Don’t pat them dry as you want some marinade clinging to the meat for flavor. Use a slotted spoon or your fingers to remove most of the onion slices from the marinade and set them aside. These onions are delicious grilled alongside the pork. Discard the marinade liquid itself as it’s been in contact with raw pork, but save those flavorful onions.
12. Grill the Pork Chops
Place the pork chops on the hot grill grates. Close the lid and cook for 5 to 7 minutes without moving them. They need time to develop a nice char and release naturally from the grates. After 5 to 7 minutes, flip the chops and cook for another 5 to 7 minutes on the second side. The exact time depends on thickness. Use an instant-read thermometer to check doneness. Pork is safe at 145 degrees but can go to 155 for more well-done meat. The chops should have beautiful grill marks and a caramelized exterior.
13. Grill the Onions
While the pork is grilling, place the reserved marinated onions on the grill. You can use a grill basket or aluminum foil pan to prevent them from falling through the grates, or thread them onto skewers. Grill for 8 to 10 minutes, stirring occasionally, until they’re softened, caramelized, and slightly charred. These onions are traditional served alongside Schwenkbraten and add wonderful sweet, smoky flavor. They’re one of the best parts of the dish.
14. Rest the Meat
Once the pork reaches the desired temperature, remove it from the grill and transfer to a cutting board or platter. Tent loosely with aluminum foil and let rest for 5 to 10 minutes. This resting period is crucial. During cooking, the juices get pushed to the center of the meat. Resting allows them to redistribute throughout, ensuring every bite is juicy. If you cut into the meat immediately, all those flavorful juices will run out onto your plate.
15. Plate and Serve
Place each pork chop on an individual plate or arrange them on a large serving platter. Top each chop with a generous portion of the grilled caramelized onions. The onions should be sweet, slightly charred, and incredibly flavorful from the marinade. Garnish with fresh chopped parsley for color. The pork should be beautifully charred on the outside with grill marks, while the inside is juicy, tender, and pale pink.
16. Traditional Accompaniments
Schwenkbraten is traditionally served with hearty German sides. Fresh crusty bread or rolls are essential for soaking up the juices and onions. Potato salad, either warm German-style with bacon and vinegar or cold American-style, is classic. French fries or roasted potatoes work beautifully. Sauerkraut provides tangy contrast to the rich pork. German pickles or pickled vegetables add crunch. A simple green salad with vinegar dressing balances the meal. And of course, serve with cold German beer.
17. Indoor Cooking Alternative
If you don’t have access to a grill, you can cook Schwenkbraten indoors with excellent results. Heat a large cast iron skillet or grill pan over medium-high heat until very hot. Add a tablespoon of oil and sear the marinated pork chops for 4 to 5 minutes per side until deeply browned. Then transfer the skillet to a preheated 400-degree oven to finish cooking for 5 to 8 minutes until they reach 145 degrees internally. Cook the onions in a separate pan on the stovetop.
18. German Beer Pairing
Schwenkbraten pairs perfectly with German beers. A crisp pilsner cuts through the richness of the pork beautifully. A malty Märzen or Oktoberfest beer complements the savory flavors. A refreshing wheat beer provides contrast. Even a lighter German lager works wonderfully. The beer you drink should be similar to the one you used in the marinade for a cohesive flavor experience. Serve the beer ice cold in proper German beer glasses.
19. Storage and Leftovers
Store leftover Schwenkbraten and onions in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of beer or broth to keep the meat moist. You can also reheat in the microwave covered with a damp paper towel. Leftover pork makes excellent sandwiches on crusty rolls with mustard and the caramelized onions. Chop it up for fried rice or pasta. Add it to potato hash for breakfast.
20. Nutrition Information Per Serving
- Calories: 465
- Total fat: 24 grams
- Saturated fat: 7 grams
- Cholesterol: 135 milligrams
- Sodium: 980 milligrams
- Total carbohydrates: 12 grams
- Dietary fiber: 2 grams
- Sugars: 5 grams
- Protein: 46 grams
21. Helpful Tips for Perfect Schwenkbraten
- Use thick pork chops at least 1 inch thick so they stay juicy and don’t dry out during grilling.
- Marinate for at least 4 hours but preferably overnight for maximum flavor and tenderness.
- Bring the meat to room temperature before grilling for the most even cooking throughout.
- Don’t skip the onions as they’re essential to authentic Schwenkbraten flavor and presentation.
- Use an instant-read thermometer to check doneness rather than cutting into the meat and losing juices.
- Let the pork rest after grilling so the juices redistribute and stay in the meat when you cut it.
- Save the grilled onions as they’re one of the best parts and add incredible sweet, savory flavor.
- Clean and oil your grill grates well to prevent the marinated meat from sticking.
- Use caraway seeds for authentic German flavor, but you can omit them if you don’t enjoy their taste.
- Try pork neck steaks if you can find them for the most authentic texture and flavor.
