Smoked Pork Chops Recipe – Oma's Kasseler (2024)

FAQs

Are smoked pork chops already fully cooked? ›

The great thing about smoked meats—besides the wonderful flavor—is that they come fully cooked, requiring a simple warm-up on the stove, grill, or oven. For our recipe, you'll need fully cooked smoked pork chops, and just a few minutes in a frying pan, under the broiler, or on the grill.

Kassler (German: [ˈkaslɐ]) or Kasseler in German cuisine is the name given to a cured and slightly smoked cut of pork similar to gammon. It can be either hot or cold smoked. Pork necks and loins are the most often used cuts although ribs, shoulders and bellies can also be used.

Our German Smoked Pork Chops come from the center cut loin and are cured and smoked for exceptional flavor. Around Amana, they are known as Kassler Rippchen. They're fully cooked, so simply heat and serve.

They only need some good rub and smoke. Pork is delicious, and when smoking chops, you want to be able to taste the pork and smoke together. Generously rub on some seasoning, and you've got a simple, yet amazingly flavorful chop.

Because pork chops are such a lean cut, they are relatively quick-cooking and prone to overcooking. When they're cooked for even a few minutes too long, whether it's in the oven or on the stovetop or grill, they're quick to dry out, and — you guessed it — become tough, chewy, and less than appealing.

The process of smoking and ripening in a salt brine, makes the meat ready-to-eat as is. So, keep in mind, that the cooking time of Kasseler Rippchen is short - it really only needs to be heated through. Kasseler Rippchen goes well with a cold German beer.

"German Kassler is a cured and lightly smoked pork loin. It's delicious in stews, but also in combination with cabbage, as with us in combination with sauerkraut—another real German classic. The already cured and smoked meat only needs to be briefly roasted, boiled, or baked in the oven.

Serving – Serve at room temperature. Kasseler has been hot smoked so is ready to eat! Storage – Keep Kasseler refrigerated & consumer within 3 days of opening.

The actual cooking part is going to be a two step process.

And if you wanted to take that shortcut, simply serve them after the smoking stage – they will be cooked and safe to eat. BUT, if you want to really take things to the next level, you might want to consider searing your pork chop after the smoke stage.

What is the secret to moist pork chops? ›

Fat is key to keeping pork chops moist

Basting them with fat, such as butter. Add in aromatics while basting for more flavor — similar to how you might cook a steak — and then you have the added bonus of browned butter and crispy garlic and/or herbs to serve with the meat.

That color doesn't indicate anything nefarious—at 145°F, your pork is at a “medium rare” temperature. You would expect to see some pink in a medium-rare steak, so don't be surprised to find it in your pork chops! If the pink color freaks you out, you can continue cooking it until it reaches 155°F.

The short answer is that pork chops can definitely be part of a healthy diet. They are low in fat yet packed with protein, vitamins, and minerals.

Is it ok if my pork is slightly pink? The short answer to this common question is yes! Due to the ingredients and natural preservatives found in many pork products, it's entirely possible that your meat may still be slightly pink even when it's fully cooked. In fact, pork can even be enjoyed medium-rare.

Although foods that have been hot smoked are often reheated or further cooked, they are typically safe to eat without further cooking. Hams and ham hocks are fully cooked once they are properly smoked, and they can be eaten as is without any further preparation.

While smoking can partially cook meat, it's essential to ensure that it reaches a safe internal temperature to kill any harmful bacteria. The recommended safe internal temperatures for various types of meat are as follows: Beef, pork, veal, and lamb: 145°F (63°C) with a three-minute rest time.