Solo: Smokey Kassler

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Solo: Smokey Kassler

Swiss chard & leeks in a creamy cheese & mustard sauce served with a smoke Kassler chop.

Ingredients to serve 1

  • 1 x Kassler chop
  • 1 x leek – slice thinly at an angle
  • ½ clove x garlic – peel, grate finely & chop
  • 1 tbsp x smooth cottage cheese
  • ¼ tsp x wholegrain mustard
  • 75g x Swiss chard – remove stalks, slice leaves (1cm)
  • ¼ x lemon – cut into quarters
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Kassler: Place a dry pan on medium-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 3-4 minutes a side. Hold the chop on its fat edge for 1 minute to crisp it up. Remove from the pan and set aside.

Step 3

Swiss chard: Using the same pan on medium-high heat, add a drizzle of olive oil. When hot, add the leeks and cook for 5 minutes until softened and slightly sweet. Then add the garlic, cottage cheese and mustard, remove the pan from the heat and stir slowly to melt the ingredients together. Place back onto the heat, add the Swiss chard and wilt for 1 minute. Season with salt and pepper.

Step 4

Serve the Kassler chop with the Swiss chard and a lemon wedge on the side.