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.

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.

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.

Place a water pan in the smoker filled with water. This will help keep the pork chops moist throughout the cooking process. Remove the pork chops from the brine and pat dry with paper towels. Rub approximately ½ tablespoon of the pork chop seasoning on each side of the pork chops.

Not Using a Meat Thermometer

Undercooked pork carries the risk of food-borne illness, and overcooked pork can be dried-out, tough, and chewy. Cook your chop until it's around 135 degrees, and then transfer it to a cutting board—the residual heat will bring it to the USDA's recommended 145 degrees.

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.

However, Kasseler is never ham. This is actually not meant to be eaten raw, even if it is smoked. It goes into "Eintöpfe" or in the oven like a roast. Raw meat isn't dangerous per se, people have eaten raw mean for hundred thousands years, but it was fresh meat.

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).

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."

How to Keep Pork Chops from Drying Out? Brine Them! After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop.

How long should I smoke pork chops at 225? ›

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.

It's all in the rub!

The first thing we do when preparing for the smoking process is to season and rub the pork a day in advance. We like to season using salt and pepper separate from the rub because it allows us to gauge exactly how much of each ingredient we are using.

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.

Cold smoked pork chops aren't heat processed, so they aren't cooked. They have the redder color and the more resilient, moister feel of raw meat. You are only apt to run into them in specialty meat markets or at small local butchers. These need to be cooked to 145F to be safe and palatable to eat.