Kasseler Rippchen, also known as Kasseler Kotelett, is a smoked pork chop dish. The pork chops are smoked and ripened in a salt brine. There are other cuts of meat that can gain the "Kasseler" name. In general, any cut that goes through the process of ripening in salt brine receives the term "Kasseler". It is a meat the is similar to ham except not as salty, drier, and a bit smokey. It is often served with kinds of cabbages such as sauerkraut. When using the Kasseler process of smoking and ripening with brine salt, the meat becomes virtually ready to eat. The process draws the moisture out of the meat and prevents bacteria from spreading. Since the meat is ready to eat, the cooking time is very low since all you pretty much have to do is heat it up.
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