Kassler mit Sauerkraut
German Smoked Pork Chop with Sauerkraut
A comforting and classic German dish featuring tender, cured smoked pork chops baked with tangy sauerkraut, sweet apples, and aromatic spices. This recipe is simple to prepare and delivers a deeply satisfying flavor.
🧂 Ingredients
- 4 Kassler (cured and smoked pork chops)(Look for thick-cut chops, about 1-inch thick. If you can't find Kassler, a good quality smoked pork loin roast cut into chops can be substituted.)
- 500 g Sauerkraut(Use good quality, unpasteurized sauerkraut if possible for best flavor and texture. Drain excess liquid, but reserve a little.)
- 2 Apples(Tart apples like Granny Smith or Honeycrisp work well. Peel, core, and slice them into wedges or thick slices.)
- 1 tsp Caraway seeds(Whole caraway seeds are traditional and add a distinct anise-like flavor.)
- 6 Juniper berries(Lightly crush the juniper berries with the flat side of a knife to release their piney aroma.)
- 1 medium Onion(Thinly sliced. Adds a subtle sweetness and depth of flavor.)
- 1/2 cup Pork broth or water(To add moisture during baking.)
- 1 tbsp Butter or Lard(Optional, for sautéing the onions.)
👨🍳 Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 minutes - 2
Prepare the sauerkraut base: In a large oven-safe pot or Dutch oven, combine the drained sauerkraut, sliced apples, caraway seeds, crushed juniper berries, and thinly sliced onion. If using, melt the butter or lard in a small pan and sauté the onions for 3-4 minutes until softened and slightly translucent before adding them to the sauerkraut mixture. Toss everything gently to combine.
⏱️ 10 minutes - 3
Arrange the Kassler chops on top of the sauerkraut mixture. Pour the pork broth or water around the edges of the pot. This will help keep the pork moist and create steam.
⏱️ 5 minutes - 4
Cover the pot tightly with a lid or heavy-duty aluminum foil. Bake in the preheated oven for 1 hour.
⏱️ 1 hour - 5
Remove the lid or foil. Continue baking for another 15 minutes, uncovered, allowing the Kassler to brown slightly and the juices to reduce. The pork should be cooked through and tender, and the sauerkraut should be heated and fragrant.
⏱️ 15 minutes - 6
Let the Kassler rest for 5-10 minutes before serving. Serve hot, spooning the sauerkraut and apples alongside the pork chops. This dish is traditionally served with creamy mashed potatoes or boiled potatoes and a dollop of spicy mustard.
⏱️ 10 minutes
💡 Pro Tips
- ✓The addition of apples not only adds a touch of sweetness to balance the tartness of the sauerkraut but also helps to tenderize the pork.
- ✓For a richer flavor, you can deglaze the pot with a splash of white wine or beer before adding the broth in step 3.
- ✓Serve with a side of sharp German mustard (Senf) for an authentic taste experience.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a different flavor profile, try adding slices of pineapple along with the apples.
- A splash of dark beer (like a Dunkel) added to the sauerkraut mixture can add depth and a malty note.