Pork Chops with Savoy Cabbage

Preparation (about 120 minutes):

Pierce pork nut all around with a small kitchen knife, press (lard) peeled garlic cut in half into opening and season with salt and pepper. Lay out the pork net, rub enough thyme over it, place pork nut on top and fold in.

Fry all around in hot olive oil, add soup vegetables cut into pieces and fry briefly. Extinguish with water and clear soup, add caraway seeds, peppercorns, juniper berries and bay leaves and fill up with veal stock. Roast in heated oven at 180 °C for 120 minutes – baste from time to time.

Cut out the stalk from the cabbage generously, put the cabbage through a meat grinder and mix well together with the potato dough, chives and potato flour. Then season with nutmeg, salt and pepper. Form dumplings from the amount and put them into lightly bubbling salted water form – pull for eight to ten minutes until they float on top.

Sauté onions in hot olive oil until translucent*, add bacon and drain briefly. Arrange dumplings on flat plate, pile bacon cubes on top, cut meat into slices and arrange next to them. Drain sauce, pour on all around and garnish with thyme.

(*= sauté a little, fry briefly – remark of the creator of the recipe)

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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