Chop with black salsify

9 0

1 kg black salsify
3 EL Vinegar
salt
2 medium-sized tomatoes
2 medium-sized onions
4 Pork chops (approx. 175 g each)
2 EL Oil
white pepper
30 g Butter / Margarine
2 (30 g) go. Tbsp flour
1/4 l Milk
2 TL Vegetable broth
1 pinch ~~Sugar~~

60 minutes
light

1.

Salsify under running water brush off. Peel, wash and immediately place in vinegar water so that they do not discolour. Cut black salsify into pieces approx. 5 cm long. Cover and cook in 1/2 l of boiling salted water for about 20 minutes

2.

Clean, wash and dice tomatoes.Peel the onions and cut into wedges. Wash the cutlets, pat dry

3.

Heat the oil. Fry the cutlets in it for 4-5 minutes on each side. Fry the onions briefly. Sauté the tomatoes for about 3 minutes. Season everything with salt and pepper

4.

Drain the black salsify, collect 1/4 l vegetable stock. Heat the fat and sweat the flour in it. Stir in milk, stock and stock. Simmer for 5 minutes and season to taste. Heat the black salsify in it. Serve with the chops. In addition: Parsley potatoes