Kassler chops with sauerkraut, a traditional Oktoberfest recipe, is delicious all year long. Easy to make, these smoked pork chops were one of my Mutti's favorites. And now, they're one of mine as well.
Kassler (or kasseler) was expensive at our German deli in Sault Ste. Marie, Ontario, so it was only for very special days that Mutti would get this. Because it always was tender, it was an easy German meal for company.
Kasseler is a salted and slightly smoked cut of pork. The origins of the name is unknown.
For me now, Kassler isn't always available at our deli.
So, for everyday meals, or when it's not on sale, I'll use the alternative recipe for Smoked Pork Chops I learned from my friend, Heidi.
She uses a peameal bacon roast (cured boneless pork loin) instead.
It tastes similar, so it's become one of the many German-style dinner recipes that we enjoy.
But for special, it's this recipe above.
"And give thanks for everything to God the Father in the name of our Lord Jesus Christ." Ephesians 5:20 (NLT)
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Here's what some of our readers say:
Joy B: Our family always used white vinegar instead of lemon juice, and added paprika ... but I think I'd like this version better!
Alice D: Every time I make these I always have to make 3 times as much! Our friends always want some so it never goes to waste.
Gaby S: This is in my oven right NOW!!! Can't wait to try it!
Sunetra C: Das sieht aber lecker aus.
Debbie M: These will certainly be a hit. My 89 year old mother-in- law will love them.
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