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A classic German comfort food featuring smoked pork chops gently simmered with tangy sauerkraut, sweet apples, and tender potatoes. This one-pot meal is hearty, flavorful, and surprisingly easy to make for a weeknight dinner.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened and translucent.
Add the drained sauerkraut, sliced apple, quartered potatoes, caraway seeds, crushed juniper berries (if using), and the bay leaf to the pot. Stir well to combine all the ingredients.
Pour in the chicken broth and give everything another good stir. Nestle the Kassler chops into the sauerkraut mixture, ensuring they are partially submerged in the liquid.
Bring the mixture to a gentle simmer over medium heat. Once it begins to simmer, reduce the heat to low, cover the pot, and let it cook for 30-35 minutes, or until the potatoes are fork-tender.
Once cooked, remove the pot from the heat. Carefully remove and discard the bay leaf. Taste the sauerkraut mixture and season with salt and black pepper as needed. Be cautious with salt, as the Kassler and sauerkraut are already salty.
To serve, place one Kassler chop on each plate alongside a generous portion of the sauerkraut and potato mixture. Garnish with fresh chopped parsley and serve immediately.
A classic German comfort food featuring smoked pork chops gently simmered with tangy sauerkraut, sweet apples, and tender potatoes. This one-pot meal is hearty, flavorful, and surprisingly easy to make for a weeknight dinner.
This german recipe takes 55 minutes to prepare and yields 4 servings. At 580.44 calories per serving with 42.54g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
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For a more complex flavor, deglaze the pot with 1/2 cup of dry white wine (like Riesling) after sautéing the onions and before adding the other ingredients. Let it cook for a minute to burn off the alcohol.
If you can't find Kassler, you can substitute it with other smoked pork chops, smoked ham hocks, or even a good quality smoked sausage like Kielbasa. Adjust cooking times accordingly.
For a sweeter version, use a sweeter apple variety like Gala or Fuji, and add a tablespoon of brown sugar along with the sauerkraut and apples.
The star ingredient, sauerkraut, is a fermented food rich in probiotics. These beneficial bacteria help maintain a healthy gut microbiome, aiding digestion and boosting the immune system.
Kassler (smoked pork) provides high-quality protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Both sauerkraut and apples contribute a good amount of Vitamin C, a powerful antioxidant that supports the immune system and helps protect cells from damage.
The combination of complex carbohydrates from potatoes and protein from the pork offers a source of slow-release energy, keeping you full and satisfied for longer.
Kassler is a German-style cured and smoked cut of pork, typically from the loin, neck, or shoulder. It's already cooked during the smoking process, so it only needs to be heated through in recipes.
Yes, this dish is perfect for a slow cooker. Sauté the onions first, then add all ingredients (except the Kassler) to the slow cooker and stir. Place the Kassler on top, cover, and cook on low for 4-6 hours or on high for 2-3 hours, until the potatoes are tender.
This is a complete one-pot meal, but it's traditionally served with German mustard (like Dijon or a sweet Bavarian style) for dipping the pork. A crusty rye bread to soak up the juices is also an excellent addition.
Kassler Rippchen is a hearty and satisfying meal. It offers protein from the pork and probiotics from the fermented sauerkraut, which is great for gut health. However, it can be high in sodium due to the cured pork and sauerkraut. To make it healthier, you can rinse the sauerkraut to reduce its salt content and choose leaner cuts of Kassler.
One serving of Kassler Rippchen contains approximately 550-650 calories, depending on the fat content of the pork and the size of the potatoes. It's a substantial meal providing protein, carbohydrates, and fats.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Avoid overheating to prevent the pork from becoming dry.
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