kassler-mustard-sauce

Kassler Chops with Bubble and Squeak

RatingDifficultyBeginner

Kassler Chops are smoked pork chops and are a traditional German cuisine.

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kassler-mustard-sauce
Yields2 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 2 smoked kassler pork chops
 2 tbsp butter for frying
for the bubble and squeak
 2 tbsp butter
 1 onion, diced
 1 clove garlic, minced
 3 cups cabbage, shredded
 100 g cauliflower, florets
 salt and pepper
for the sauce
 150 ml cream
 1 tbsp dijon mustard
 1 tbsp wholegrain mustard
1

For the chops: Melt the butter in a frying pan and fry the chops until they are golden on both side. This should take about 5 minutes each side.

2

While the chops are frying, melt the butter in another pan and gently fry the onion and garlic until soft.

3

Add the cabbage and cauliflower, and cook for five to eight minutes until the cabbage has wilted and the cauliflower is tender. Season well with salt and pepper.

4

To make the sauce, pour the cream into a heavy based pot and bring to the simmer. Simmer on a medium to high heat until the cream has reduced by half (the colour changes slightly and the cream becomes thick).

5

Remove from the heat and stir in the mustards with a little salt and pepper.

6

Serve the chops with the bubble and squeak and the mustard sauce poured over them.

Ingredients

 2 smoked kassler pork chops
 2 tbsp butter for frying
for the bubble and squeak
 2 tbsp butter
 1 onion, diced
 1 clove garlic, minced
 3 cups cabbage, shredded
 100 g cauliflower, florets
 salt and pepper
for the sauce
 150 ml cream
 1 tbsp dijon mustard
 1 tbsp wholegrain mustard

Directions

1

For the chops: Melt the butter in a frying pan and fry the chops until they are golden on both side. This should take about 5 minutes each side.

2

While the chops are frying, melt the butter in another pan and gently fry the onion and garlic until soft.

3

Add the cabbage and cauliflower, and cook for five to eight minutes until the cabbage has wilted and the cauliflower is tender. Season well with salt and pepper.

4

To make the sauce, pour the cream into a heavy based pot and bring to the simmer. Simmer on a medium to high heat until the cream has reduced by half (the colour changes slightly and the cream becomes thick).

5

Remove from the heat and stir in the mustards with a little salt and pepper.

6

Serve the chops with the bubble and squeak and the mustard sauce poured over them.

Kassler Chops with Bubble and Squeak