Gepockelte (German Style Cured Pork Chops)

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meateater

Legendary Pitmaster
Original poster
SMF Premier Member
Oct 17, 2009
8,983
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Hendertucky, Nv.
I’ve been wanting to make this dish for a while. I bought a pork loin and cut off three thick slices. I then hit them with some cure #1 and let them sit in a zip lock for three hours. I then washed them and cold smoked them for an hour with some hickory in the AMNS. Then I put them in a skillet and browned them both sides, added some broth and let them simmer until fork tender. Served that up with some sauerkraut and some German potato salad that I doctored up with some sliced turkey sausage and my hot sweet ketchup. Here’s a link to the Mortons site for the recipe, I don’t have T.Q. so I used Cure #1 instead, sorry about no money shot the pic was blurry and the meal digested, next time Enjoy! 

http://www.mortonsalt.com/recipes/RecipeDetail.aspx?RID=44

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Way to go! That sounds amazing. I've never seen that Lingham's Hot Sauce, I'm guessing with your taste for heat it must be one I'd enjoy too.


Steveo this stuff is awesome, it's hot and sweet. I mix 25%  Linghams and 75% ketchup and use it as a dipping sauce for fries, onion rings. 
 
Looks great. I need to try this one. I have friends that moved here from Germany 2.5 years ago and this would make a good meal when we have them over. You say you used a broth to simmer and the link says water to simmer. What did you use as a broth?
 
Looks great. I need to try this one. I have friends that moved here from Germany 2.5 years ago and this would make a good meal when we have them over. You say you used a broth to simmer and the link says water to simmer. What did you use as a broth?


Thanks for checking it out, I just used some chicken broth to add some dimension and flavor to the dish. 
 
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