Wash potatoes thoroughly and boil in water for 20-25 minutes. Peel, wash and slice the carrots. Melt 1 tablespoon butter in a pot, sauté carrots in it, season with sugar, salt and pepper. Deglaze with 200 ml water, cover and cook for 8-10 minutes
In the meantime, melt 2 tablespoons of butter in a saucepan. Stir in flour and sweat briefly. Add stock and milk while stirring. Bring to the boil, boil for 3-5 minutes and season with salt, pepper and nutmeg. Wash the chives, shake dry and cut into small rolls, except for a little to garnish. Add chives to the sauce. Drain the potatoes, rinse with cold water and peel. Cut the potatoes in half and add them to the béchamel sauce. Keep béchamel potatoes warm
Heat the oil in a large, coated pan. Fry the chops for about 6 minutes while turning. 2 minutes before the end of the cooking time, brush the chops with mustard. Arrange chops, carrots and potatoes. Garnish with chives