Yum.

I've bought and cooked smoked pork chops (kasseler ripchen) for years. A
few years back the local grocery where I shopped stopped carrying them.
Recently we moved to a different part of the SF bay area, and I found
smoked pork chops in the local Hispanic grocery, where they have a very
nice meat department, with real butchers. So today I bought some.

They were larger then the kasseler rippchen I'd gotten before, and about
half the thickness (it seems that nearly all meat is sliced more thinly
for Hispanic cooks). Note that they were not advertised as kasseler
rippchen; the label just said (in Spanish) "smoked pork".

When I cooked them (just warmed and seared a bit, in fact), another clue
that they were not "authentic" kasseler ripchen showed up -- they were
obviously a lot more moist than the ones I had gotten before. Still very
tasty, though.

So the first question is, how did these things become a part of Hispanic
cuisine? Was it when the Germans migrated there and introduced "oom pah"
music to Mexico in the 19th century?

And the second question is, what would be a "traditional" Hispanic
recipe for smoked pork chops?

Isaac

"isw" > wrote in message
]...
> Yum.
>
> I've bought and cooked smoked pork chops (kasseler ripchen) for years. A
> few years back the local grocery where I shopped stopped carrying them.
> Recently we moved to a different part of the SF bay area, and I found
> smoked pork chops in the local Hispanic grocery, where they have a very
> nice meat department, with real butchers. So today I bought some.
>
> They were larger then the kasseler rippchen I'd gotten before, and about
> half the thickness (it seems that nearly all meat is sliced more thinly
> for Hispanic cooks). Note that they were not advertised as kasseler
> rippchen; the label just said (in Spanish) "smoked pork".
>
> When I cooked them (just warmed and seared a bit, in fact), another clue
> that they were not "authentic" kasseler ripchen showed up -- they were
> obviously a lot more moist than the ones I had gotten before. Still very
> tasty, though.
>
> So the first question is, how did these things become a part of Hispanic
> cuisine? Was it when the Germans migrated there and introduced "oom pah"
> music to Mexico in the 19th century?
>
> And the second question is, what would be a "traditional" Hispanic
> recipe for smoked pork chops?
>
> Isaac

A simple search turned this up:

http://www.food.com/recipe/mexican-s...k-chops-328598

You can get smoked pork chops anywhere here. They're small and thin and I
think they are the Hormel brand. Nobody in this house likes them though so
even though they are cheap, I don't buy them. I don't know what the German
thing is.

Julie Bove wrote:
>
> You can get smoked pork chops anywhere here. They're small and thin and I
> think they are the Hormel brand. Nobody in this house likes them though so
> even though they are cheap, I don't buy them.

Who ever would have guessed?

On 2014-07-17 1:47 PM, Gary wrote:
> Julie Bove wrote:
>>
>> You can get smoked pork chops anywhere here. They're small and thin and I
>> think they are the Hormel brand. Nobody in this house likes them though so
>> even though they are cheap, I don't buy them.
>
> Who ever would have guessed?
>


I am waiting for the day Julie talks about the food that she bought and
served and all three members in that dysfunctional family would eat it.

On 7/17/2014 2:15 PM, Dave Smith wrote:
> On 2014-07-17 1:47 PM, Gary wrote:
>> Julie Bove wrote:
>>>
>>> You can get smoked pork chops anywhere here. They're small and thin
>>> and I
>>> think they are the Hormel brand. Nobody in this house likes them
>>> though so
>>> even though they are cheap, I don't buy them.
>>
>> Who ever would have guessed?
>>
>
>
> I am waiting for the day Julie talks about the food that she bought and
> served and all three members in that dysfunctional family would eat it.

I think she did. She made something using pre-cooked hamburger patties
(she did not say she'd cooked them herself) which she crumbled. She
added some canned vegetables and who knows what else and topped it with
refrigerated biscuits (the kind that come in a tube).

Jill

On Thu, 17 Jul 2014 14:26:41 -0400, jmcquown >
wrote:

>On 7/17/2014 2:15 PM, Dave Smith wrote:
>> On 2014-07-17 1:47 PM, Gary wrote:
>>> Julie Bove wrote:
>>>>
>>>> You can get smoked pork chops anywhere here. They're small and thin
>>>> and I
>>>> think they are the Hormel brand. Nobody in this house likes them
>>>> though so
>>>> even though they are cheap, I don't buy them.
>>>
>>> Who ever would have guessed?
>>>
>>
>>
>> I am waiting for the day Julie talks about the food that she bought and
>> served and all three members in that dysfunctional family would eat it.
>
>I think she did. She made something using pre-cooked hamburger patties
>(she did not say she'd cooked them herself) which she crumbled. She
>added some canned vegetables and who knows what else and topped it with
>refrigerated biscuits (the kind that come in a tube).

That must be one of those things she cooks that's better than what you
can get in Tahoe.

Doris

On Wed, 16 Jul 2014 21:12:52 -0700, isw > wrote:

> And the second question is, what would be a "traditional" Hispanic
> recipe for smoked pork chops?

I don't think smoked pork chops are Mexican other than by import. I
can ask if you want.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wednesday, July 16, 2014 9:12:52 PM UTC-7, isw wrote:

> I've bought and cooked smoked pork chops (kasseler ripchen) for years. A
> few years back the local grocery where I shopped stopped carrying them.
> Recently we moved to a different part of the SF bay area, and I found
> smoked pork chops in the local Hispanic grocery, where they have a very
> nice meat department, with real butchers. So today I bought some.

Dittmer's on El Camino at San Antonio (near Chef Chu) sells lovely
Kassler chops.

>
> They were larger then the kasseler rippchen I'd gotten before, and about
> half the thickness (it seems that nearly all meat is sliced more thinly
> for Hispanic cooks). Note that they were not advertised as kasseler
> rippchen; the label just said (in Spanish) "smoked pork".
>

The Spanish for Kassler Rippchen is Chuleta de Sajonia (Saxony).

>
> When I cooked them (just warmed and seared a bit, in fact), another clue
> that they were not "authentic" kasseler ripchen showed up -- they were
> obviously a lot more moist than the ones I had gotten before. Still very
> tasty, though.
>

More moist -- not smoked so long.

> So the first question is, how did these things become a part of Hispanic
> cuisine? Was it when the Germans migrated there and introduced "oom pah"
> music to Mexico in the 19th century?



> And the second question is, what would be a "traditional" Hispanic
> recipe for smoked pork chops?

Saute in a pan.