Schweinebraten-Marinated Pork Loin Chops - cooking recipe

Ingredients

4 ounces paprika (If you use hot paprika, omit the black pepper. I like the smoked Spanish paprika, but sweet is ok to)
1 ounce salt
1 ounce black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup fresh parsley, chopped
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 large onion, sliced
8 boneless pork loin chops, 1/2 thick (If they are thicker, pound them between plastic wrap to 1/2 inch thick)

Preparation

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