Preheat the oven to 150 degrees (no convection), rinse the meat, pat dry. Remove excess fat - if you don't like it - add salt and pepper. Fry on all sides in hot clarified butter. Remove from the pot, now fry the onions with the chopped soup vegetables and a tablespoon of tomato paste.
When it is golden yellow, deglaze with the stock and the port wine and put the chop back in. Now put everything in the oven and leave there for about 70 minutes. (Cooking sample)
In the meantime, prepare the savoy cabbage. To do this, remove the stalk and free the leaves from the hard veins, roughly cut, rinse well and then cook in the stock for about 20 minutes. pour off. Now lightly roast the onions in fat, add the savoy cabbage, then add the cream and salt, pepper and nutmeg, mix everything lightly and keep warm.
Now take the roast chop out of the oven, set aside - but covered with foil - and pass the sauce through a fine-mesh sieve. If you like, you can bind this delicious sauce with a little mondamine after you have seasoned it again. Remove the roast from the bones and cut into slices. Serve with the savoy cabbage and potatoes.