Brined and lightly smoked pork loin — a Berlin invention from the late 19th century. Pan-fried until the surface caramelises, served with stewed sauerkraut, boiled potatoes, and German mustard. A 25-minute weeknight dinner.
Serves 4Prep 10 minCook 25 min
What to ask for
This recipe calls for Kassler. Can't get it where you are?
Ingredients & method
Ingredients
4 thick Kassler chops (about 200 g each)
1 tablespoon neutral oil
1 onion, thinly sliced
500 g sauerkraut, drained but not rinsed
1 apple, peeled and sliced
1 teaspoon caraway seeds
150 ml dry white wine or apple juice
2 bay leaves
1 kg waxy potatoes, peeled and boiled
Black pepper
German mustard, to serve
Method
1Start the sauerkraut first: heat the oil in a wide pan over medium heat. Sweat the onion for 5 minutes until translucent.
2Add the sauerkraut, apple, caraway, bay leaves, and white wine. Bring to a simmer and cook covered, 15 minutes, stirring occasionally.
3Meanwhile, heat a heavy dry pan over medium-high heat. The Kassler is already cured and partially cooked — you only need to colour and warm it.
4Lay the chops in the hot pan. Cook 3 minutes per side until lightly caramelised and heated through (60 °C / 140 °F core).
5Plate each chop with a heap of sauerkraut and a few boiled potatoes. Season the potatoes with butter, salt, and pepper.
6Serve with a small pot of German mustard on the side.
Cook this well
$$ · everyday prep, trimming, and carving
Slice against the grain cleanly every time
Slicing steak, trimming small amounts of fat, chopping aromatics, and general kitchen work.
