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Cutlets and kohlrabi with mustard sauce

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Ingredients for 4 servings:

  • 4 pork chops (190 g each)
  • 1 tbsp butter
  • Salt and pepper or meat seasoning
  • 1 dl white wine
  • 2 kohlrabi (diced)
  • 3 dl meat broth
  • 1 tbsp mustard, hot
  • 3 tbsp chervil leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

light summer cuisine (low in calories)

Heat clarified butter 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 any fat. Bring the white wine and stock to a boil in the same pan. Add the kohlrabi and cook until al dente. Add the mustard and mix well. Add the chops to the sauce and heat gently. Finally, sprinkle with chervil leaves. Serve with pasta or rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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