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
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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.
Chef's tip
Kassler is already salty from the cure — don't season it before searing. Taste a bite first if you're tempted to add salt at the table.