Pork chops with sage sauce

Ingredients for 2 servings:

• 3 carrots, approx. 200 g
• 1 kohlrabi
• Salt
• 1 pinch(s) of sugar
• 2 pork chops
• 1 egg(s)
• 1 tbsp milk
• e.g. breadcrumbs
• Salt and pepper from the mill
• 1 ½ tbsp oil for frying
• 2 spring onions, cut into rings
• 1 small apple, cut into wedges
• 2 tbsp sage leaves
• 1 tbsp butter
• 1 tbsp, leveled flour
• 150 ml apple juice
• 150 ml vegetable stock
• nutmeg
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

Vegetables: Peel the carrots and kohlrabi and cut into sticks. Cook both for 10 minutes in salted water to which a little sugar has been added. Sauce: Heat butter in a saucepan. Sauté the apple slices, spring onion, and 1 tablespoon of sage leaves. Sprinkle with flour, sauté, and deglaze with apple juice and stock. Bring to a boil and season with salt, pepper, and nutmeg. Meat: Season the chops with salt and pepper. Whisk the egg with a little milk and coat the chops in the egg and breadcrumbs. Heat the oil in a pan and fry the chops for three minutes on each side until nicely browned. Drain the vegetable sticks and serve with the chops, apple slices, and the sauce. Garnish with the remaining sage. Serve with parsley potatoes.