Smoked Pork Chops, or Kasseler (Kassler) in German, was always a special treat when we were having a traditional German meal.
Unfortunately, it's expensive. Imagine my surprise when I dropped in to my friend, Heidi, and she invited me to join them for supper. They were having Kasseler! It was the middle of the week!
Heidi shared her secret. Instead of spending a fortune at the deli, she uses Canadian Peameal Bacon and a slow cooker. It really tastes like traditional German Smoked Pork Chops or Kassler (my husband said it tastes better!)
Kassler with Sauerkraut
Ingredients:
3 1/2 to 4 lb. Peameal Bacon roast
2 cans (28 fl. oz each) Sauerkraut, drained
1-2 tbsp. Corn Starch
Instructions:
Empty one can of Sauerkraut into slow cooker (crockpot). Place meat on top.
Cover with second can of Sauerkraut.
Cover and cook on low about 8 hours.
Carefully remove meat and scoop out sauerkraut. Keep both warm.
Pour slow cooker juices into pan and bring to simmer.
Mix corn starch in a little cold water. Slowly add just enough corn starch mixture to the simmering slow cooker juices until sauce is thickened.
Pour sauce over sauerkraut and mix.
Serve slices of meat and sauerkraut with boiled or mashed potatoes.
Serves 6 - 8.
Hints:
Another name for Canadian Peameal Bacon is Cured Boneless Pork Loin. If it is rolled in cornmeal, leave it on or wash it off - both ways taste good.
Cut up some peeled apples and put them under meat in the slow cooker for extra flavor.
Adding some browned onion slices to slow cooker is also a nice addition.
Adjust quantities to slow cooker size and number of servings needed. Leftovers can be reheated in microwave.
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