Oma's Kasseler Chops with Sauerkraut (Print-Friendly Version)
Smoked pork chops with sauerkraut and creamy sauce, inspired by traditional German home cooking.
# What You’ll Need to Make This:
→ For the Sauerkraut
01 -
750 g canned sauerkraut, drained
02 -
1 tablespoon vegetable oil
03 -
1 medium onion, diced
04 -
160 ml liquid (broth, dry white wine, or apple juice)
05 -
Salt, freshly ground black pepper, and sugar, to taste
→ For the Kasseler Chops And Sauce
06 -
4 smoked Kasseler pork chops
07 -
1 tablespoon oil or unsalted butter
08 -
180 ml liquid (broth or dry white wine)
09 -
120–180 ml coffee cream (10–15% fat)
10 -
2–3 tablespoons cornstarch
# How to Prepare:
01 -
Heat 1 tablespoon of oil in a deep frying pan over medium heat. Add drained sauerkraut and cook until lightly browned.
02 -
Stir in diced onion and continue browning. Add more oil if necessary to prevent sticking. Pour in 160 ml of chosen liquid. Season with salt, pepper, and sugar. Simmer gently for approximately 15 minutes, adding extra liquid as needed to keep sauerkraut moist.
03 -
In a separate frying pan, heat 1 tablespoon of oil or butter over medium heat. Add Kasseler chops and brown slowly on both sides until warmed through, then remove chops and set aside.
04 -
Pour 180 ml of liquid into the pan used for browning pork, scraping up browned bits. Bring to a simmer and stir in cream.
05 -
Mix cornstarch with a small amount of cold water to form a slurry. Gradually add just enough to the simmering sauce to thicken, stirring constantly. Season with salt and pepper to taste.
06 -
Return browned Kasseler chops to the pan with thickened sauce and keep warm over low heat until serving.
07 -
Arrange sauerkraut and Kasseler chops on plates, pour sauce over chops, and serve immediately, traditionally with boiled potatoes.
# Extra Tips:
01 -
If using white wine, opt for a dry variety to complement the smoked pork flavor.