Summary

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

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Instructions

1. 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.
2. 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.
3. Add the cutlets to the sauce, just let them get hot.
4. Finally sprinkle chervil leaves over the top.
5. This goes well with pasta or rice.