Rathskeller pork is a traditional dish with roots in German cuisine, particularly popularized in the United States through the influence of restaurants called "rathskellers," which were taverns located in the basements of municipal buildings in Germany, where home-cooked meals and beers were served. In Latin America, although the term "rathskeller" is not very common, this preparation is recognized in some variants that combine pork with vegetables and creamy sauces, adapting to local ingredients. In countries like Mexico and Argentina, a similar dish might be found under generic names such as "stewed pork" or "oven-roasted pork with vegetables," but the essence remains the same: a comforting combination of tender pork slow-cooked with vegetables and creamy sauce.
This dish is ideal for occasions when you want a hearty and flavorful meal, highlighting the soft texture of the meat thanks to the prolonged cooking. In the slow cooker, all the flavors blend together deliciously, making this rathskeller pork a perfect option to share with family or friends.
How to prepare Rathskeller pork in a slow cooker
To begin this recipe, sear the pork chops in a large skillet with olive oil on both sides, making sure they are well sealed to retain their juices.
Then, drain the excess fat from the skillet to prevent the dish from becoming too greasy.
In a bowl, combine the undiluted condensed cream of asparagus soup with chopped green onions, seasoned salt, black pepper to taste, and a little water, mixing all the ingredients well.
In the slow cooker, place alternating layers of pork steaks, peeled and sliced potatoes, and chopped cabbage, thus forming a base with different textures and flavors.
Pour the asparagus soup mixture over the layers of meat and vegetables, making sure to cover everything so the flavors infuse during cooking.
Cover the pot and cook on low heat for 4 to 6 hours, allowing the meat to tenderize and the ingredients to blend perfectly.
Subsequently, change the pot's temperature to high.
Add light cream, mixing gently to incorporate it into the preparation and provide a creamy texture.
Cover again and cook on high heat for 20 to 30 more minutes to finish the dish and allow the cream to blend well.
