Oma's Kasseler Chops with Sauerkraut

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Oma's Kasseler Chops with Sauerkraut

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. Why? Because it's so easy to make and so delicious!

Ingredients:

For The Sauerkraut:

• 1 tablespoon (15 milliliters) oil, plus more if needed
• 1 can or jar sauerkraut (about 750 grams), well drained
• 1 onion, diced
• ⅔ cup (160 milliliters) broth, white wine, or apple juice
• salt, freshly ground black pepper, to taste
• sugar, to taste

For The Pork Chops:

• 1 tablespoon (15 milliliters) oil or (14 grams) butter
• 4 kasseler chops
• ¾ cups (180 milliliters) broth or white wine
• ½ - ¾ cup (120 - 180 milliliters) 18% coffee cream
• 1 - 2 tablespoons (8 - 16 grams) cornstarch
• salt and freshly ground black pepper, to taste

Instructions:

For The Sauerkraut:

1. Heat the oil in a deep frying pan. Add the sauerkraut and brown.
2. Add the onions and continue browning. Add more oil if needed.
3. Add the broth and season with salt, pepper, and sugar.
4. Simmer for about 15 minutes. Add extra liquid, if needed, to keep the sauerkraut moist.

For The Pork Chops:

1. In another pan, heat the oil. Slowly brown the chops on both sides. Remove them from the pan once browned and warmed through.
2. Add the broth to the same pan, scraping up any browned bits. Bring to a simmer, and add the cream.
3. Mix the cornstarch in a little cold water and slowly add just enough to the simmering liquid to thicken the sauce. Season with salt and pepper.
4. Return the chops to the sauce to keep warm.
5. Serve the chops with the sauce and sauerkraut, along with mashed or boiled potatoes.

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Updated on January 7, 2026