Cutlet with kohlrabi in lemon sauce and new potatoes

Name: Cutlet with kohlrabi in lemon sauce and new potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g new potatoes; 2 (approx. 800 g) Kohlrabi; 4 TABLESPOONS Butter; 2 coated tbsp. flour; 1⁄4 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Lemon juice; 4 Pork chops (about 200 g each); 1 TABLESPOON clarified butter; 4 discs Herb butter (approx. 10 g each)

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g new potatoes
2 (approx. 800 g) Kohlrabi
4 TABLESPOONS Butter
2 coated tbsp. flour
1⁄4 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Lemon juice
4 Pork chops (about 200 g each)
1 TABLESPOON clarified butter
4 discs Herb butter (approx. 10 g each)

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Peel kohlrabi and cut into slices. Heat 2 tablespoons of butter in a saucepan. Steam the kohlrabi for 2-3 minutes. Dust with flour and sauté briefly.
2
1⁄4 Pour on l water and milk, bring to the boil and simmer for 8-10 minutes. Season to taste with salt, pepper and lemon juice. Keep warm.
3
Wash the chops, dab dry and season with salt. Heat clarified butter in a pan. Fry the chops for 5-7 minutes on each side. Season with pepper.
4
Drain the potatoes, allow to drain and toss in 2 tablespoons of butter. Place 1 slice of herb butter on each chop. Arrange everything.