Oma's Kasseler Chops Sauerkraut

Oma’s Kasseler Chops with sauerkraut bring all the cozy, savory flavors of Oktoberfest right to your kitchen. This meal has always meant easy comfort to me and I especially love how the smoky pork pairs with tangy kraut and a creamy sauce every time. If you need a meal that feels hearty and special and still fits on your weeknight table, this one is for you.

I first made this for family on a chilly fall night. Now it is the dish everyone asks for when we want something that feels like home and celebration in one.

Ingredients

• Canned sauerkraut: this brings tang and texture to the dish look for a good German brand with few additives
• Oil: helps with browning and adds flavor choose a neutral oil or light olive oil
• Onion: diced for a mellow sweet base fresh onions with tight skins work best
• Liquid broth, white wine or apple juice: this keeps everything moist and adds a gentle layer of flavor use a dry wine if you want a little more brightness
• Salt, pepper and sugar: these three season and balance tangy and savory flavors use sea salt and freshly ground black pepper for best results
• Kasseler chops: the star of the dish gives smoky flavor and meaty richness ensure you get bone-in smoked pork chops for best texture and taste
• Oil or butter for browning the chops: butter adds extra richness use high quality if you have it
• Cream: brings luscious body to the sauce use coffee cream for just the right balance between richness and pourability
• Cornstarch: essential for thickening the sauce make sure it is fresh to avoid lumps

Step-by-Step Instructions

Brown the Sauerkraut:

Heat your oil in a deep pan and add well-drained sauerkraut Toss it around over medium heat until it begins turning golden and the smell mellows Browning the sauerkraut here brings out sweetness and depth

Add the Onion:

Once sauerkraut is golden stir in diced onion Let the onion cook slowly until soft and beginning to caramelize You want everything mixed evenly

Simmer with Liquid and Seasonings:

Pour in your choice of broth white wine or apple juice Sprinkle with salt pepper and a pinch of sugar This mix should shimmer but not boil hard Keep the mixture covered and let it gently simmer about fifteen minutes Add extra liquid if the pan looks dry

Brown the Kasseler Chops:

In a fresh pan heat oil or butter on medium Place kasseler chops in and let them brown slowly on both sides You want just a light golden surface and the meat warmed through Remove from the pan when done

Build the Sauce:

Keeping your pan on heat splash in broth or white wine Scrape up any browned bits with a spoon to deepen the sauce flavor Bring this to a gentle simmer

Add the Cream:

Pour in coffee cream and stir until you have a pale smooth sauce Keep it warm but do not let it boil hard

Thicken the Sauce:

Mix cornstarch with a little cold water and stir in a small amount at a time Warm sauce will thicken as you stir Keep adding until your sauce is velvety and coats the back of a spoon

Finish and Serve:

Taste the sauce and season with extra salt or pepper if needed Return the kasseler chops to the sauce just long enough to heat through Plate the chops on top of sauerkraut and ladle on extra sauce Serve with boiled potatoes to soak up every drop

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Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days Sauerkraut’s flavor gets even better after a day so consider making a little extra for tomorrow’s lunch Gently reheat in a covered pan with a spoonful or two of water or broth to keep the pork juicy

Ingredient Substitutions

If you cannot find kasseler chops use any smoked pork chops or even smoked turkey for a lighter option Apple juice works as a soft sweetener if you do not want wine Half and half can replace coffee cream if you want a lighter sauce Jarred sauerkraut can be substituted for canned just drain it well and taste for saltiness

Serving Suggestions

Always serve with boiled potatoes or a hearty rye bread to catch that sauce A crisp cucumber salad or lightly dressed greens add a fresh bite to contrast the richness For a festive touch add a dollop of German mustard on the side for dipping

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A Bit of History

Kasseler is a favorite cut of pork in Germany known for its gentle smoke and perfect pairing with cabbage Celebrations like Oktoberfest feature dishes like this for their hearty flavors and crowd-pleasing ease My family always gathered around these pork and sauerkraut meals especially in autumn when the comfort of a warm plate meant everything

Recipe FAQs

→ What is Kasseler?

Kasseler is a German smoked pork chop, often lightly cured and cooked to retain juiciness and a distinctive smoky flavor.

→ Can I use another type of meat?

While traditional, smoked pork is best, you can substitute with unsmoked pork chops. Adjust seasoning and add a dash of smoked paprika for extra depth.

→ What’s the best way to prepare sauerkraut?

Sauté well-drained sauerkraut with onion until it browns lightly, enhancing its flavor. Simmer with a splash of broth or apple juice for mild sweetness.

→ What sides go well with this dish?

Classic sides include boiled potatoes, crusty rye bread, or creamy mashed potatoes to soak up the flavorful sauce.

→ Can I make this dish ahead?

Absolutely. Sauerkraut and sauce flavors develop well when made ahead, and chopped meat can be gently reheated before serving.