Summary

Ingredients

• 2 pork chop (s) from the pork neck
• salt and pepper
• Flour
• Fat for frying
• 2 teaspoons mustard, (Düsseldorfer Löwensenf)
• 0.5 ½ cup heavy cream or cremefine for cooking
• 0.5 ½ glass white wine, drier

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Instructions

1. Rub the chops with salt and pepper. Heat the fat for frying. Spread a thin layer of mustard on both sides of the cutlets and turn them in flour. Fry both sides in the hot fat for about 10 minutes until crispy. Keep warm in an oven preheated to 80 degrees.
2. Mix the frying fat with the mustard. Add the wine and cream. Bring to the boil in an open pan over high heat. Season to taste with salt and pepper and, if necessary, a little mustard.
3. Pour the sauce over the chops and serve with mashed potatoes and cucumber salad with dill.