Kasseler Kotelett (cured smoked pork chop) from the Airfryer

⏱ 24 min · 🍽️ 4 Servings · 🧂 7 Ingredients

Ingredients

  • 4 piece Kasseler chops (about 200 g each, cured and smoked)
  • 1 tbsp rapeseed oil
  • 1 tsp dried marjoram
  • pepper to taste
  • 500 g sauerkraut
  • 600 g mashed potato (ready-prepared)
  • 1 tbsp medium-hot mustard

Instructions

  1. Take the Kasseler chops out of the fridge a quarter of an hour before cooking and pat them dry all over. Do not salt them, as the meat is cured and already brings plenty of salt with it.
  2. Brush the chops thinly with the rapeseed oil and season them with the dried marjoram and pepper to taste.
  3. Preheat the airfryer to 180 °C.
  4. Lay the chops in the basket in a single layer with space between them and do not stack them; cook larger quantities in two runs. Cook at 180 °C.
  5. Turn the chops and finish cooking them at 180 °C until they are 70 °C right through. Kasseler is already cooked, so this is only about colour and heat; any longer and the cured meat turns dry and salty.
  6. Meanwhile, warm the sauerkraut in a pan and heat the mashed potato through in a second pan, stirring.
  7. Serve the chops with the sauerkraut and the mashed potato, handing round the medium-hot mustard.
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Kasseler Kotelett (cured smoked pork chop) from the Airfryer – Recipe and image AI-created, editorially reviewed
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🤖 Recipe and image AI-created, editorially reviewed · About our AI transparency

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Kasseler Kotelett (cured smoked pork chop) from the Airfryer

A German classic that belongs to home cooking all over the country: Kasseler chops are cured and smoked and need nothing more than heat, until the edges gleam and crisp. Mildly sour sauerkraut and mashed potato go with them, and the marjoram picks up the smoky aroma. In the basket four chops heat through more quickly than in a full-size oven and brown all round, but there are none of the rich pan juices a frying pan leaves behind for a sauce.

⏱

Cook time

24 min

🍽️

Servings

4

🧂

Ingredients

7

View Original ↗

Nutrition

per serving

500 kcal

Calories

44 g

Protein

25 g

Fat

21 g

Carbs

Ingredients

For 4 servings

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Instructions

  1. 1

    Take the Kasseler chops out of the fridge a quarter of an hour before cooking and pat them dry all over. Do not salt them, as the meat is cured and already brings plenty of salt with it.

  2. 2

    Brush the chops thinly with the rapeseed oil and season them with the dried marjoram and pepper to taste.

  3. 3

    Preheat the airfryer to 180 °C.

  4. 4

    Lay the chops in the basket in a single layer with space between them and do not stack them; cook larger quantities in two runs. Cook at 180 °C.

  5. 5

    Turn the chops and finish cooking them at 180 °C until they are 70 °C right through. Kasseler is already cooked, so this is only about colour and heat; any longer and the cured meat turns dry and salty.

  6. 6

    Meanwhile, warm the sauerkraut in a pan and heat the mashed potato through in a second pan, stirring.

  7. 7

    Serve the chops with the sauerkraut and the mashed potato, handing round the medium-hot mustard.

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