Smoked Pork Chops (Kassler Rippchen) | Amana Meat Shop (2024)

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Smoked Pork Chops (Kassler Rippchen) | Amana Meat Shop? ›

Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. 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.

Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. 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.

A Kassler Chop is a smoked pork chop which comes from the pork loin. A Kassler chop can either be cut from the rib section or loin section. In beef terms, the rib section houses the bone-in rib eye cuts and the loin section is home to t-bone or porterhouse cuts.

Kassler Rippchen (Smoked Pork Loin, German Style)

Aside from being delicious, lean, and a great value are already cooked for you!

The kassler is supplied in unsliced portions and has already been cooked ready slice up and eat straight out of the pack, just like you would with any other ham (only this will be better).

Kasseler Rippchen are pork chops (cuts of pork loin) that have been smoked and ripened in a salt brine. The process of smoking meat and letting it ripen in a salt brine is known as "Kasseler." In Germany, this process is used on other cuts of pork, not just the pork loin.

It is important to know that a smoked pork chop is fully cooked, so it is safe to enjoy hot OR COLD. Jeremy and I joke that he can throw one in his lunch pale for a quick lunch on the go or for a protein rich snack… a pork chop snack sounds pretty good to me!

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.

The already cured and smoked meat only needs to be briefly roasted, boiled, or baked in the oven. Our recipe shows you a classic version of Kassler from the oven with sauerkraut and mashed potatoes. If you still have some Kassler left afterwards, you can also serve it cold or fry it like you would ham."

Why are my smoked pork chops tough? ›

Overcooked Pork Chops Are Tough

This is partly due to carry-over cooking. Even when you take the chops out of the oven or off the stovetop, they still continue to cook a tiny bit due to the retained heat. And it's often this little bit that can take them from tender to tough.

In 99.9999% of the cases everything you buy fresh in Germany is safe even if eaten raw (Meat especially). I always ate Kassler raw without even thinking about it. Never had a problem.

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.

Imagine a plate of perfectly smoked pork chops, their golden-brown surface kissed with a smoky flavor, and the inside tender and juicy. The combo of seasonings, from the kick of garlic to the warmth of paprika, makes this not just a meal but an experience.

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 “chops” are cut from the loin of the pig. Ham and pork are two different cuts from the same animal. Both hold their own unique flavors and applications. It doesn't matter how you like to eat them, just make sure you enjoy them!

If so, you may be wondering how long this delicious meat will last in your fridge. Well, the good news is that smoked pork can last quite a while if stored properly. Typically, cooked meat or smoked pork can last for up to four days in the fridge.

Kassler Rippchen are bone-in pork chops that have been cured in a salt brine and smoked, but not cooked. The process of smoking meat and then letting it ripen in a salt brine is known as “Kasseler.” In Germany, this process is used on other cuts of pork, not just the pork loin.

Is it safe to eat smoked meats that are not cooked? In general, smoked meats are processed at temperatures between 200f-225f and are fully cooked. If the product is “Cold Smoked”, it has been processed at temperatures below 100f and should be cooked before consumption.

The pork is cooked throughout, and you're good to go. The time it takes to cook your chops is going to vary slightly depending on what smoker you use, how thick your chops are, and how hot your grill is.

What is Rippchen? ›

[ˈrɪpçən] neuter noun Word forms: Rippchens genitive , Rippchen plural. (Cook) slightly cured pork rib.

Without gravy and a lot of sides, they always seem to be a little on the dry side, not a lot of flavor just sort of boring. These particular chops are brined overnight, seasoned with my original rub and cooked to perfection in the smoker to produce a smoked pork chop that is unlike anything you've probably ever tasted.

They're just rich, moist pork without the bones. Our boneless chops arrive fully-cooked and ready to gently heat in a skillet or on the grill.

Reheating already smoked pork chops is easy. Preheat your oven to 350°F (175°C) and place the smoked chops in a baking dish. Cover the dish with foil to prevent them from drying out and bake for about 10-15 minutes, or until heated through.

Cooked muscle meats can be pink even when the meat has reached a safe internal temperature. Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.

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.