Summary

Ingredients

• 4 chop (s), (neck chops) 200 g each
• 4 onion (s)
• 2 tablespoon mustard, hotter
• 4 tablespoon rapeseed oil
• 30 g butter
• 100 ml broth
• 70 ml white wine
• 3 tablespoon sour cream
• 1 tablespoon, leveled sugar
• Salt and pepper, from the mill
• 0.5 ½ bunch chives, cut into rolls
• Flour, for dusting

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Instructions

1. Clean the chops of bones and dab well. Salt, pepper and dust all over with flour. Peel the onions and cut into strips.
2. Heat the rapeseed oil and fry the chops for 5 minutes on each side, remove from the pan and keep warm.
3. Pour off the remaining oil from the pan, pour in the butter and heat it up. Fry the onion strips in the butter until golden. Add sugar and mustard and simmer briefly. Deglaze with wine and broth and bring to the boil. Stir in the sour cream and season everything well with salt and pepper. Possibly add a little mustard and sugar to taste. Place the chops in the sauce, pour chives and serve.