- 500 grams Carrots
- 500 grams Brussels sprouts
- 3 tablespoons Butter
- 1 tablespoon Pastry flour
- freshly ground pepper
- 2 tablespoons Clarified butter
- 4 Smoked pork chops
- 2 Onions
- 1 bunch Parsley
Peel the carrots and cut into pieces. Trim the Brussels sprouts and rinse. Cook the carrots and Brussels sprouts separately in a little salted water until al dente. Drain and collect the cooking water.
Heat the butter in a pan and saute the cooked the carrots and Brussels sprouts for 5 minutes. Sprinkle flour over the the carrots and Brussels sprouts and pour 250 ml (approximately 1¼ cups) cooking water. Bring to a boil, stirring once in between. Season with salt, pepper and nutmeg.
Heat the clarified butter in a nonstick pan and fry the pork chops over moderate heat on each side for 4-5 minutes. Peel the onions and cut into rings. Add the onions to the pork chops and let caramelize.
Rinse the parsley, shake dry and chop finely. Stir the parsley into the the carrots and Brussels sprouts.
Serve the the carrots and Brussels sprouts with the pork chops. Serve as desired with mashed potatoes.