Classic German Smoked Pork Loin with Sauerkraut and Pea Puree

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Kasseler Ripchen is a beloved German specialty of mildly cured, cold-smoked pork loin traditionally served with braised sauerkraut and a smooth pea puree. The gentle smoking gives the meat a delicate aroma that pairs beautifully with the tang of cabbage and the sweetness of peas.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 26 gFat
• 11 gSaturated Fat
• 30 gCarbs
• 8 gFiber
• 11 gSugar
• 44 gProtein
• 1720 mgSodium
• 860 mgPotassium
• 115 mgCalcium
• 4.2 mgIron
• 28 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Smoked Pork

• 4 Kasseler smoked pork chops (about 6 oz / 170 g each)
• 1 yellow onion, thinly sliced
• 2 bay leaves
• 1 tsp whole caraway seeds
• 1 cup (240 ml) low-sodium chicken broth
• 1 tbsp unsalted butter

Kasseler smoked pork chopYellow onionBay leavesCaraway seedsChicken brothUnsalted butter

For the Braised Sauerkraut

• 1 lb (450 g) sauerkraut, drained and rinsed
• 1 small tart apple, peeled and diced
• 6 juniper berries, lightly crushed
• 1/2 cup (120 ml) dry white wine
• 1 tbsp rendered bacon fat or butter
• 1/2 tsp caraway seeds
• Freshly ground black pepper, to taste

SauerkrautTart appleJuniper berriesDry white wineBacon fatCaraway seedsBlack pepper

For the Pea Puree

• 2 cups (300 g) frozen green peas
• 1/2 cup (120 ml) chicken broth
• 2 tbsp unsalted butter
• 2 tbsp heavy cream
• 1/4 tsp salt
• Pinch of sugar

Frozen green peasChicken brothUnsalted butterHeavy creamSaltSugar

Directions

1. Rinse the Kasseler chops briefly under cold water to remove excess surface salt, then pat dry with paper towels.
2. In a wide saucepan, melt butter over medium heat and add sliced onion, bay leaves, and caraway seeds. Cook until the onion softens, about 3 minutes.
3. Nestle the smoked pork chops into the pan, pour in the chicken broth, and bring to a gentle simmer. Cover and cook over low heat for 20-25 minutes, turning once, until heated through but still juicy.
4. While the pork cooks, melt the bacon fat in a separate skillet over medium heat. Add the diced apple and saute for 2 minutes until slightly softened.
5. Stir in the rinsed sauerkraut, juniper berries, caraway seeds, and white wine. Cover and braise on low for 15-18 minutes, stirring occasionally, until the cabbage is tender and most liquid has evaporated. Season with black pepper.
6. For the pea puree, bring the chicken broth to a simmer in a small saucepan. Add the frozen peas and cook for 4-5 minutes until tender. Drain, reserving a splash of broth.
7. Transfer the warm peas to a blender or food processor with butter, heavy cream, salt, and a pinch of sugar. Blend until completely smooth, adding a little reserved broth if needed to reach a creamy consistency.
8. Remove the pork chops and let them rest for 3 minutes, then slice about 1/2 inch thick against the grain to keep them moist.
9. Spoon the warm pea puree onto plates, add a generous mound of braised sauerkraut beside it, and arrange the sliced Kasseler on top. Serve immediately with a small glass of German beer if desired.

Cook’s Notes

• Always rinse pre-smoked Kasseler briefly to control the salt level before cooking, as the curing process leaves it quite salty.
• Do not boil the pork chops vigorously; a gentle simmer keeps the meat tender and prevents it from drying out.
• For a heartier meal, add boiled new potatoes tossed in butter and parsley as an additional side.
• Traditional butchers in Germany often slice Kasseler thicker and serve it with a simple brown gravy made from the simmering liquid.
• Juniper berries are the signature spice for sauerkraut in this dish; skip them only if absolutely necessary.

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