smoked pork chop

Our Kassler is tender and juicy, with a spicy, slightly smoky flavor thanks to the smoking process. Kassler is a smoked and cured pork chop that is very popular in German cuisine, especially during the cold season. It is a bone-in cut of meat from the rib area (pork loin) and is prepared in two steps. First, the meat is brined or rubbed with salt, which makes it more durable and flavorful. Then, the cured meat is smoked, which gives it its characteristic aroma and golden color. It can be prepared in a variety of ways, including fried in butter, chopped in a pot, or warmed over our homemade sauerkraut.

Here are some important tips for preparing the particularly delicious Kassler cutlet. Kassler is already salted and smoked, so it should only be cooked gently to keep the meat juicy and prevent it from drying out. To achieve a nice crust, the meaty rib is seared on both sides in a hot pan with a little oil or clarified butter. While searing, you can add some onion rings, garlic, or herbs (such as thyme or rosemary), and spices like pepper. It is important that the meat is only seared briefly and served immediately, otherwise it will become dry. You can also braise Kassler in the oven. To do this, place the cutlets on a vegetable board in a casserole dish with carrots, leeks, and onions and baste with a little broth or apple juice. This liquid helps keep the Kassler tender and juicy and gives it a delicious flavor for a later sauce. Preheat the oven to 150-160°C and cook for approximately 30-40 minutes, depending on the thickness of the chop. Cover with aluminum foil to retain moisture. Apple sauce or a slightly tart chutney also complements the smoky flavor of the smoked pork. Serve with hearty side dishes such as sauerkraut, potatoes, or mashed potatoes. These delicious recipes are sure to delight your guests with smoked pork.