Onion & Whisky Butter Kassler Chops with bread salad

By Drum Digital
04 December 2018


Preparation: 20 min |Cooking: 30 min | Serves 4


Chops with onion and whisky butter

500g Eskort Kassler chops

olive oil for cooking

2 onions

65ml (¼c) whisky

5ml (1t) rosemary, chopped

250ml (1c) butter, room temperature

Bread salad

½ loaf bread, cut into chunky blocks (4c)

65ml (¼c) olive oil

65ml (¼c) chives, chopped

2 garlic cloves, chopped

10ml (2t) white pepper

5ml (1t) salt

handful chopped herbs


250ml (1c) cream cheese

zest and juice of 1 lemon

salt and freshly ground pepper

250ml (1c) tangy mayonnaise


Chops with onion and whisky butter

  • Fry the onions in olive oil in a moderately hot frying pan until soft and brown. Set aside to cool.
  • Place the onions, whisky, rosemary, butter, pepper and salt in a food processor and pulse until a paste forms.
  • Cover the Kassler chops with the butter paste and refrigerate overnight.
  • Braai the chops for 10-15 minutes turning frequently.

Bread salad

  • Preheat the oven to 180°C.
  • Place the bread chunks in a roasting tray and drizzle with olive oil.
  • Sprinkle with chives and garlic pepper and season with salt and pepper and bake for 15- 20 minutes.


  • Place the ingredients in a mixing bowl and mix well until combined.

To serve

  • Pour the dressing over the salad and serve with the herbs, chops and bread.

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