Chops with Leek Vegetables

Beat and season the chops, turn them in beaten egg and bread them with the breadcrumbs, then fry them in vegetable fat.

Peel the potatoes, make and quarter them. Rinse the leek, remove the stalk and cut the leek into 1 to 2 cm long pieces. Later make al dente in salted water (keep the stock for the sauce). Make a light roux and fold in the vegetable stock, then stir in the cooked leeks.

In a frying pan, fry bacon cubes and add to the vegetable form together with the fat. Finally, season the vegetables with pepper, nutmeg, salt and grained clear soup.

Serve:

Arrange the chops with the leek vegetables and garnish with lemon and parsley.

Our tip: Use bacon with a subtle smoky note!

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