German Kassler Smoked Pork Chops with Apple and Onion Pan Sauce

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Kassler is a classic German preparation of cured and lightly smoked pork chops, prized for its deep savory flavor. In this comforting one-pan dish, the smoky chops are gently simmered with sweet apples, caramelized onions, and a creamy mustard pan sauce, then spooned over buttery boiled potatoes for an easy weeknight dinner.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 28 gFat
• 13 gSaturated Fat
• 35 gCarbs
• 4 gFiber
• 12 gSugar
• 32 gProtein
• 1450 mgSodium
• 850 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 10 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the Pork Chops

• 4 Kassler smoked pork chops (about 6 oz / 170 g each)
• 1 tbsp vegetable oil
• 1/2 tsp freshly ground black pepper

For the Apple-Onion Pan Sauce

• 2 tbsp unsalted butter
• 1 large yellow onion, halved and thinly sliced
• 2 medium apples (Granny Smith or Braeburn), peeled, cored, and sliced
• 1 tbsp all-purpose flour
• 3/4 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1 tbsp whole grain mustard
• 1 tsp caraway seeds (optional)
• 1 tsp fresh thyme leaves

For Serving

• 1.5 lbs baby potatoes, boiled until tender
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp butter for the potatoes

Directions

1. Pat the Kassler chops dry with paper towels and season lightly with pepper; the cured meat is already salty so avoid extra salt at this stage.
2. Heat the oil in a large skillet over medium-high heat. Sear the chops for 2 to 3 minutes per side until golden brown, then transfer to a plate and set aside.
3. Reduce the heat to medium and melt the butter in the same skillet. Add the sliced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and lightly golden.
4. Stir in the apple slices and cook for 3 minutes until just beginning to soften. Sprinkle the flour over the mixture and stir constantly for 1 minute to cook out the raw flavor.
5. Pour in the chicken broth while scraping up any browned bits from the bottom of the pan. Stir in the cream, mustard, caraway seeds, and thyme, and bring to a gentle simmer.
6. Nestle the seared chops and any accumulated juices back into the skillet. Cover, reduce the heat to low, and simmer for 8 to 10 minutes until the chops are heated through and the apples are tender.
7. Remove the lid and simmer uncovered for 2 to 3 minutes if the sauce needs thickening. Taste and adjust with a pinch of pepper or a splash of cream.
8. Toss the boiled potatoes with butter and parsley. Serve the chops over the potatoes and spoon the apple-onion sauce generously over the top.

Cook’s Notes

• Kassler comes in loin, neck, and rib cuts; loin chops are most common and cook fastest, so adjust simmer time by a few minutes for thicker pieces.
• Do not overcook; the chops are already fully cooked from the smoking process, so they only need to be reheated gently to stay juicy.
• For a traditional German twist, swap the apples for drained sauerkraut and add a juniper berry or two to the simmering sauce.
• If Kassler is unavailable, substitute thick-cut smoked pork loin and skip the added salt in the recipe.
• A dry Riesling or hard apple cider makes a lovely swap for part of the chicken broth and pairs perfectly with the dish.
• Always taste the sauce before seasoning with salt; cured smoked pork releases additional saltiness as it simmers.

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