Braised Kassler Smoked Pork Chop

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Nuremberg Castle

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Braised Kassler Smoked Pork Chop, plated and ready to serve

Kassler is one of Germany’s most distinctive charcuterie products — pork loin or chops that are salt-cured and then cold-smoked over alder wood, giving them an intense, complex smokiness unlike anything else, unforgettable. Braised slowly with aromatics, the smokiness mellows and permeates the cooking liquid, creating a braising liquid that almost begs to be mopped up. Serve with braised red cabbage for a complete, deeply satisfying meal.

What You’ll Need

Ingredients for Braised Kassler Smoked Pork Chop

Braised Kassler Smoked Pork Chop

Kassler — Germany's exceptional salt-cured, cold-smoked pork chop — braised slowly with juniper, onion, and a little beer until deeply flavourful and fork-tender.
Print Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Course: Main Course
Cuisine: German
Servings: 4 servings
Calories: 450kcal

Ingredients

  • 4 Kassler smoked pork chops (or salt-cured smoked chops)
  • 2 onions sliced
  • 4 cloves garlic
  • 200 ml dark beer (or beef stock)
  • 200 ml chicken broth
  • 4 juniper berries crushed
  • 3 bay leaves
  • 1 tsp caraway seeds
  • 2 tbsp lard
  • Salt and black pepper
  • Fresh thyme

Instructions

  • Heat lard in a Dutch oven. Brown Kassler on both sides over high heat. Remove.
  • Sauté onions until caramelised, 12 min. Add garlic, juniper, caraway, bay, thyme.
  • Pour in beer and broth. Return Kassler.
  • Cover and braise at 160°C oven for 90 min until tender.
  • Plate chops. Reduce braising liquid by half over high heat. Pour over chops.

Nutrition

Serving: 1serving | Calories: 450kcal | Protein: 42g | Fat: 28g | Fiber: 1g
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Cooking Braised Kassler Smoked Pork Chop in the kitchen

Health Benefits

  • Salt-curing preserves B vitamins and enhances pork’s natural selenium content.
  • Juniper berries contain diterpenes, compounds studied for their antioxidant properties.
  • Braising at low temperature preserves muscle-building leucine and other essential amino acids.

Pairs Well With

  • Braised Red Cabbage with Apple & Caraway
  • Creamed Spinach with Nutmeg
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