A few years ago I was served a sauce for chops, which gave the chops meal a whole new dimension. I can really highly recommend this sauce. The sweetness of the sauce, rounds off the salty taste in the chops in a perfect way.
The stick meat is diluted according to the instructions on the package. I like to water it for 2 days, before steaming in a pot with birch sticks and water for a minimum of 3 hours, preferably longer.
The kohlrabi tap:
You make the kohlrabi stew while the chops are cooking.
1 large diced turnip
2 diced carrots
1 scoop of broth
1 good blob of butter
1/2 teaspoon ground nutmeg
Boil cabbage and carrot tender tender in water. Pour off the water, mash the turnips and carrots and add the broth, a good dollop of butter, nutmeg and cream, until it is thick enough. Season with pepper.
When the chops are done cooking, put it in a long pan, together with vossa sausage and put it in the oven for about 30 minutes, so it gets a nice color.
In the meantime, cook the potatoes and make the delicious pork chop sauce.
Boil 1 can of cream and add the broth until you think it is salty. Then add sugar, until it tastes sweet. You will probably need to add a little more power to make it salty again. Season with a little pepper and smooth with light cornstarch until it has a suitable sauce consistency.
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