📝 About This Recipe
A cornerstone of German comfort food, Kassler Rippchen features cured and lightly smoked pork loin chops braised to tender perfection. This dish balances the salty, smoky depth of the pork with the bright acidity of fermented sauerkraut and the mellow sweetness of sautéed apples and onions. It is a soul-warming meal that captures the rustic elegance of a Berlin tavern dinner.
🥗 Ingredients
The Pork
- 4 pieces Kassler Rippchen (thick-cut, bone-in smoked pork loin chops)
- 2 tablespoons Unsalted Butter (for searing)
- 1/2 teaspoon Black Pepper (freshly cracked; avoid extra salt as the pork is cured)
The Sauerkraut Base
- 32 ounces Sauerkraut (high-quality, drained and lightly rinsed)
- 1 large Yellow Onion (thinly sliced)
- 1 large Granny Smith Apple (peeled, cored, and grated)
- 3 slices Bacon (diced into small bits)
- 1/2 cup Dry White Wine (Riesling or Pinot Grigio works best)
- 1 cup Chicken or Vegetable Broth (low sodium)
- 1 tablespoon Brown Sugar (to balance the acidity)
Aromatics and Spices
- 5-6 pieces Juniper Berries (lightly crushed)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Caraway Seeds (whole)
- 2 tablespoons Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Begin by preparing the sauerkraut. Drain it in a colander and rinse it briefly under cold water to remove excess brine, then squeeze it dry with your hands.
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2
In a large heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Pat the Kassler chops dry with paper towels.
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3
Sear the pork chops for 2-3 minutes per side until they develop a beautiful golden-brown crust. Remove the chops from the pan and set them aside on a plate.
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4
In the same pot, add the diced bacon. Cook over medium heat until the fat has rendered and the bacon is starting to crisp.
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5
Add the sliced onions to the bacon fat. Sauté for 5-7 minutes until the onions are soft and translucent, picking up the brown bits from the bottom of the pan.
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6
Stir in the grated apple and cook for another 2 minutes until the apple begins to soften.
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7
Add the sauerkraut to the pot, using a fork to fluff it up and mix it thoroughly with the onions, bacon, and apple.
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8
Toss in the juniper berries, bay leaves, caraway seeds, brown sugar, and black pepper. Stir well to distribute the spices.
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9
Pour in the white wine and the broth. Bring the liquid to a gentle simmer.
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10
Nestle the seared Kassler chops back into the bed of sauerkraut, ensuring they are partially submerged in the liquid.
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11
Cover the pot with a tight-fitting lid and reduce the heat to low. Let it braise gently for 30-35 minutes. This allows the flavors to meld and the pork to become incredibly juicy.
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12
Check the pot occasionally; if the liquid has evaporated too much, add a splash more broth.
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13
Once finished, remove the bay leaves. Taste the sauerkraut—it should be savory, slightly sweet, and tangy. Adjust seasoning if necessary (though salt is rarely needed).
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14
Transfer the sauerkraut to a large serving platter and place the pork chops on top. Garnish with a generous sprinkle of fresh parsley.
💡 Chef's Tips
Do not add extra salt to the dish until the very end; Kassler is pre-cured and provides plenty of salinity to the braise. If you cannot find Kassler, thick-cut smoked pork chops from a local butcher are the best substitute. Lightly crushing the juniper berries with the side of a knife releases their piney essential oils more effectively. For a smoother kraut texture, you can braise the dish in a 325°F (160°C) oven instead of the stovetop for even heat distribution. Leftovers are even better the next day as the sauerkraut continues to absorb the smoky pork flavors.
🍽️ Serving Suggestions
Serve alongside 'Kartoffelbrei' (creamy mashed potatoes) or boiled potatoes tossed in parsley and butter. A side of sweet-and-sour red cabbage (Rotkohl) provides a beautiful color contrast on the plate. Pair this with a crisp German Riesling or a malty Doppelbock beer to cut through the richness of the pork. Offer a dollop of sharp German mustard (Löwensenf) on the side for dipping the meat. A crusty slice of rye bread is perfect for mopping up any remaining juices.