Chops with Carrots Under Each Other

Remove peel from potatoes, rinse, cut into pieces and cook in salted water for 15 to 20 minutes. Clean carrots, remove peel and cut into cubes about 0.5 x 0.5 cm. Cook in salted water until al dente.

In the meantime, rinse the chops, rub dry and rub with salt and pepper. Score or halve the garlic bulb lengthwise, clean and rinse the scallions and cut them into large pieces. Rinse the sage and shake dry, plucking off the leaves.

Heat the pork lard in a frying pan and roast the chops with the garlic and the spring onions in it on medium heat on both sides. Just before serving, add the sage and cook until lightly browned. Remove the garlic bulb after roasting.

Drain and steam the potatoes and press them through a potato ricer. Stir in the carrots, 100 g butter as well as the whipping cream. Season the carrot mixture with salt, pepper and nutmeg (freshly grated).

Remove the skin from the onions and cut them into eighths. Melt the remaining butter in a frying pan, add the honey. Add the onion quarters and caramelize.

Arrange the pork chops on a platter, add the carrots and the caramelized onions.

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