October 20, 2011: Slow Cooker Rathskeller Pork Recipe

Today’s recipe comes from an old cookbook called Crockery Cookery by Mabel Hoffman. The name rathskeller refers to a German bar or restaurant selling beer. I could easily imagine this dish being one served in a traditional German setting. I’ve made some adjustments, as usual, to not only include ingredients I had on hand, but to make it lighter and brighter. Use my homemade cream of asparagus soup recipe for the best flavor, color and texture.

Slow Cooker Rathskeller Pork

1 t. vegetable oil

4 bone-in pork chops

Garlic salt and pepper

2 cups cream of asparagus soup (preferably fresh but you can substitute one can)

4 green onions, white and green parts chopped

1 T. finely chopped fresh dill weed

4 small potatoes, thinly sliced

½ head of green or Napa (Chinese) cabbage, thinly sliced or shredded

1/3 cup heavy cream

Sprinkle pork chops on both sides with garlic salt and pepper. Brown pork chops in oil (do this in your slow cooker if it has a high setting or in a skillet if not). Make two layers of the pork chops, potatoes, green onions, dill and cabbage. Pour cream of asparagus soup over all. Cover and cook on low 5 – 6 hours. A half hour before serving, add the cream and increase heat to high. Leave uncovered and cook for an additional half hour.

Serves 4

Rathskeller Pork served with pickled okra and biscuits (dumplings would be a traditional German side).