Vegetables with Smoked Pork
Rinse cauliflower and broccoli thoroughly, divide into florets, peel stalks and cut into 1 cm (approximately 1/2 inch) cubes or into thin slices. Peel onions, cut in half and finely dice. Heat oil in a saucepan and fry onions until soft, add cauliflower and broccoli and saute briefly. Add broth and simmer for about 10 minutes.
In the meantime, rinse chervil, parsley and chives, shake dry and chop coarsely. Arrange broccoli, cauliflower and onion in 4 small ramekins and season with nutmeg, salt and pepper. Place 3 smoked pork chops on each ramekin, sprinkle with créme legére and herbs. Bake ramekins in a preheated 180°C (approximately 350°F) oven for approximately 25 minutes. Serve while hot.