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.

Preheat smoker to 225 degrees F. Pat pork chops dry with a clean paper towel. Season with kosher salt and ground black pepper. Place pork chops on the smoker and let cook for 50-60 minutes or until the internal temperature reaches 140 degrees F.

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.

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."

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.

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. Contrary to popular belief, searing meat does not lock in any juices.

Does pork get more tender the longer you smoke it? ›

So this depends on the cut, and how much connective tissue it has. If you're cooking pork tenderloin, time doesn't matter much. If you're cooking the tougher cuts, you can benefit from longer cooking times for increased tenderness.

Smoking the Pork Chops

Set the smoker up for cooking at 225-240°F using apple and/or cherry wood for smoke. Once the smoker is up to temperature and ready to smoke, place the pork chops on a Bradley rack, Weber grill pan or a cooling rack or right on the smoker grate for maximum smoke exposure.

If you choose to wrap, just do so when it reaches a good mahogany brown color which is usually after about 6 hours of cooking. Try to maintain 225°F (107°C) to 240°F (116°C) during the entire process.

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.

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.

Can pork chops be a little pink? YES! And they should be! USDA has lowered their recommended temp for pork chops (not ground pork) from 160F to 145F, but they are at their most tender and juicy at 140F or so.