Summary

Ingredients

• 4 pork chop (s)
• salt and pepper
• 2 cloves garlic
• 100 g cheese, milder
• liter ⅛ whipped cream
• Caraway seed
• 500 noodles (spaghetti)
• 0.25 liter ¼ soup, instant (cubes)
• Fat, for frying

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Instructions

1. Season the cutlets, pound them and fry them in fat. Sprinkle with caraway seeds and garlic and finish frying. Keep the chops warm.
2. Add the soup to the cooking residue and pour over the chops.
3. Spaghetti: Bring the cream and cheese to the boil and add the spaghetti that has not been too soft. Stir well and season to taste.
4. Depending on your taste, you can also sprinkle parmesan on top.
5. Serve the cheese spaghetti with the cutlets.