Oma's Kasseler Chops with Sauerkraut

➤ by Oma Gerhild Fulson

Yum

Kasseler 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, when I can get them. 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, kasseler was and still is an easy German meal for company.

Oma's Kasseler Chops with Sauerkraut

Ingredients:

• 1 can sauerkraut (approx. 750 gm), drained
  
• 1 Tbsp oil
  
• 1 onion, diced
  
• ⅔ cup liquid (broth, white wine, or apple juice)
  
• salt, pepper, sugar (for seasoning)
  
• 4 kasseler chops (1 per person)
  
• 1 Tbsp oil or butter
  
• ¾ cups liquid (broth, or white wine)
  
• ½ to ¾ cup coffee cream
  
• 2 - 3 Tbsp corn starch
  

Instructions:

• Heat 1 Tbsp of oil in a deep frying pan. Add the well-drained sauerkraut and brown. Add the chopped onion and continue browning. Add more oil if needed.
  
• Add ⅔ cup liquid and season with salt, pepper and sugar. Simmer for about 15 minutes. Add extra liquid if needed to keep sauerkraut moist.
  
• In another pan, heat 1 Tbsp of oil or butter. Slowly brown the Kassler. Remove from pan once browned and warmed through.
  
• Add ¾ cups liquid to pan that kassler was browned in, scraping up browned bits. Bring to simmer. Add the cream.
  
• Mix cornstarch in a little cold water and slowly add just enough to simmering liquid to thicken for sauce.
  
• Season with salt and pepper. Return kassler to sauce to keep warm.
  
• Serve kassler with sauce and sauerkraut, along with boiled potatoes.

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Kasseler is a salted and slightly smoked cut of pork, that is known predominantly in Germany. The origin of the name is unknown.

An Alternative to Kasseler ...

Kasseler 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 pea-meal 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. My hubby even says he likes it better!

But for special, it's this recipe for Kasseler with Sauerkraut above.

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