Kasseler Rippchen Recipe
Two grilled smoked pork loin chops. A tradition in Hessen.
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Ingredients
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Kasseler Rippchen (smoked pork loin chops)
Optional braising pan sauce (traditional with Kasseler)
Method
Kasseler Rippchen (smoked pork loin chops)
- 1
Bring to room temperature
Remove the smoked pork chops from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. Pat them dry thoroughly with paper towels.
- 2
Season
Mix the coarse salt, black pepper, garlic powder and smoked paprika in a small bowl. Rub the spice mix evenly over both sides of each chop.
- 3
- 4
Sear the chops
When the oil is shimmering and hot, place the chops on the grill or in the skillet. Sear without moving for 3–4 minutes to develop a good crust. Flip and sear the other side for 3–4 minutes. If chops are thick (more than 2.5 cm / 1 inch) reduce direct heat after searing to medium and continue cooking until internal temperature reaches 63°C (145°F) for a slightly pink center or up to 71°C (160°F) if you prefer fully cooked; check with an instant-read thermometer inserted into the thickest part without touching bone.
- 5
Finish with butter and rest
During the last minute of cooking, add the unsalted butter to the pan or brush melted butter on the chops on the grill to add gloss and flavor. Remove the chops to a warm plate, tent loosely with foil, and rest 5–8 minutes to allow juices to redistribute (carryover cooking will raise temperature a few degrees).
- 6
Serve
Sprinkle the chopped fresh parsley over the rested chops and serve with lemon wedges on the side if desired.
Optional braise and sauce (traditional accompaniment)
- 7
- 8
Deglaze and braise
Pour in the cider (or wine) to deglaze the pan, scraping up any browned bits. Add the stock and bay leaf, then nestle the seared chops back into the pan (fat side up). Reduce heat to low, cover, and simmer gently for 10–12 minutes to meld flavors and finish cooking through (especially useful for thicker chops).
- 9
Finish sauce
Remove chops to rest. Increase heat to medium-high and reduce the braising liquid until slightly thickened, about 3–5 minutes. Taste and adjust seasoning with salt and pepper. Spoon the onion-apple sauce over the chops to serve.
