Chops and Kohlrabi with Mustard Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 pork chop (s) (190 g each)
- 1 tablespoon butter
- Salt and pepper or meat seasoning
- 1 dl white wine
- 2 kohlrabi, (diced)
- 3 dl meat broth
- 1 tablespoon mustard, hotter
- 3 tablespoon chervil leaves
Print Recipe
Pin Recipe Instructions
- Let the clarified butter get hot in a frying pan. Fry the chops over high heat for about 6 minutes on each side. Remove, season and set aside, covered. Dab off the cooking fat.
- Bring the white wine and stock to the boil in the same pan. Add the kohlrabi and cook until al dente. Add the mustard, stir well.
- Add the cutlets to the sauce, just let them get hot.
- Finally sprinkle chervil leaves over the top.
- This goes well with pasta or rice.
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