Pork Chops with Kohlrabi
Rinse the meat, pat dry and sear in the oil for 3 minutes per side. Transfer to a baking dish. For the potato topping: Peel the potatoes and mash with a fork. Soak the bread in the warm milk, squeeze out excess water and tear into pieces. Mix the bread into the potatoes along with the egg, season with salt and pepper and then fold in the parsley. Spread over the pork and broil until golden brown.
Peel the kohlrabi, cut into thick slices and then cut in half. Rinse the scallions and cut into long pieces.
Blanch the kohlrabi in boiling salted water for 5 minutes. Add the scallions and blanch for another 5 minutes. Drain. Arrange the pork and kohlrabi on serving plates. Sprinkle with tarragon leaves to serve.