Chop with kummeljus from restaurant ratskeller

Name: chop with kummeljus from restaurant ratskeller
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 g butter; 125 g thin bacon strips 250 g; 1 bag cut pointed cabbage 300 g; 2 x 2 rib chops at room temperature; 1 onion shredded; 1 toe garlic finely chopped; 1 tl caraway seed kummel; 100 ml dry white wine; 1 tl grated horseradish jar of 140 g; 1 el fresh chives finely chopped

A tasty recipe. The main course contains the following ingredients: meat, butter, low-fat bacon strips (duobarten 250 g), sliced cabbage (300 g), rib chops (at room temperature), onion (chopped), garlic (chopped), caraway seed (kummel), dry white wine , grated horseradish (pot of 140 g) and fresh chives (finely chopped).

Ingredients

Directions

Melt 25 g of butter in a frying pan and fry the bacon strips. Add the pointed cabbage and put the lid on the pan. Smother for 15 minutes on low heat until done.
Meanwhile, sprinkle the rib chops on both sides with salt and pepper. Heat the rest of the butter in a frying pan and fry the meat just 4-5 minutes per side. Remove the meat from the pan and keep warm on a plate under a lid or aluminum foil.
Fry the onion, garlic and caraway seeds in the shortening of the pork chops. Add the wine and stir the cakes. Season the gravy with the horseradish, pepper and salt.
Take the pointed cabbage from the heat and add the chives. Season with salt and pepper. 5 Put the cabbage on 4 plates and add a chop. Pour the kummel gravy over the meat.