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Smoked German Pork Chops

post #1 of 7
Thread Starter 
Does anyone have any ideas on how to properly smoke pork chops, German style?

I have a pork loin that I intend to slice into medallions 1" thick and I would like to prepare them reasonably authentically.
post #2 of 7
Thread Starter 

No response

I've been looking around icon_eek.gif since I didn't get any suggestions from the forum. I think I will brine the chops and then smoke with apple wood. Smoked German pork chops are subtle, so I think that will work well. I will let you know how it goes and maybe Q-view it too.
post #3 of 7
I am pretty sure our GAK serves up a cured smoked chop.// They are to die for no doubt.. I can ask the chef the next time we go there.
post #4 of 7
The only German PC I've ever had or made were on the stove. But if you want them to be authentic, wear your ledderhosen, unt zauf ein bier.

post #5 of 7
Is this what you are looking for?

German-Style Cured Pork Chops (Gepockelte) Prep Time: 2 Hours
Servings: 4-6 pounds
Loin or rib chops, 1/2 to 3/4-inch-thick
1 tablespoon Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix per pound of chops Directions
Rub Morton® Tender Quick® mix or Morton® Sugar Cure® (plain) mix throughly into pork chops. Place meat in "food grade" plastic bag. Tie open end. Let cure in refrigerator for 1 to 2 hours. Before cooking, rinse chops under running water to remove excess salt.
Brown chops in lightly greased skillet. Add 1/4 cup of water. Cover tightly and simmer until done, about 45 minutes to 1 hour.

Smoke instead of cooking.
post #6 of 7
Thread Starter 
I was hoping to do them in the smoker. I will experiment and let you all know how they turn out this weekend.

Thanks RonP for the suggestion...
post #7 of 7
Being German shouldn't they have some kind of tang as in Saurbratten,sauerkraut or red cabbage? Keep us informed . Thanks for posting the recipe Ron.
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