Chop in karnemelksaus

Cook the potatoes in salted water for 15 minutes. Heat 25 g of butter in a frying pan. Sprinkle the pork chops with salt and pepper. Fry the meat in 10 minutes until golden brown and done. Times regularly.

Melt 25 g of butter in another frying pan and fry the leek for 6-8 min. Sprinkle with salt and pepper. Remove the meat from the pan and melt 25 g of butter in the same pan. Fry the onion for 3 minutes in the shortening. Add the flour and cook for 1 min. Turn the heat down. Pour the buttermilk slowly and stirring with a whisk until a bound sauce is formed. Put the meat back in the pan and heat for another 1 min.

Divide the pork chops with the buttermilk sauce and the leek over 4 plates. Serve with the potatoes.