Clean, peel, wash and slice the parsley roots. Peel, wash and slice carrots. Clean, wash and cut leek into rings. Cook vegetables in boiling salted water for 12-15 minutes. Cook rice in boiling salted water according to package instructions.
Pour the vegetables onto a sieve, collecting the vegetable water. Melt the fat in a pot. Sweat flour in it. Deglaze with 1/2 litre vegetable water and milk. Bring sauce to the boil. Season to taste with salt, pepper and lemon juice. Add vegetables to the sauce and keep warm. Wash the meat and dab dry. Heat oil in a pan. Fry the chops in it for about 3 minutes on each side.
Add vegetables to the sauce and keep warm. Wash the meat and dab dry. Heat oil in a pan. Fry the chops in it for about 3 minutes on each side. Wash the parsley and chop finely, except for a little to garnish. Sprinkle rice and vegetables with parsley and arrange on plates with the meat. Garnish with parsley