Recipe for tasty Smoked Kassler Chops served with a veggie stir-fry, a dollop of sour cream and fresh mint
1/4 lime – zest & juice
1/2 clove garlic – peel, grate finely & chop
1/4 tsp ground coriander
1/4 tsp ground cumin
2 spring onions – slice thinly at an angle
1/8 cabbage – slice thinly
40g baby spinach
1 Kassler pork chop
3g fresh mint – tear leaves, discard stalks
1 tbsp sour cream
butter (from your pantry)
olive oil (from your pantry)
salt & pepper (from your pantry)
Preparation: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.
Lime: Prepare all ingredients as indicated above.
Veggie mix: Place a large pan on medium-high heat with a knob of butter. When the butter has melted, add garlic, ground coriander and cumin. Add the spring onions and cabbage and sauté for 3-4 minutes until the cabbage is cooked. Add the baby spinach and wilt for 1-2 minutes. Season to taste and add HALF the lime juice. You can add more to taste.
Kassler pork chop: Place a dry pan on high heat. Cut perpendicular slits (about 2cm apart) all the way along the fatty edge of the chop to prevent it from curling up in the pan. Season on both sides with salt and pepper and rub with olive oil. When the pan is hot, add the chop and sear for 4 minutes on one side and 3-4 minutes on the other side. Hold the chop on its fat edge (using tongs or 2 spoons) for 1 minute to crisp it up.
Serve the Kassler chop with the veggie mix, topped with a dollop of sour cream and fresh mint.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.