Chop with onion sauce

Boil the rice according to the instructions on the package. Cut the celery into pieces of 6-8 cm. Keep the magazine. Melt half of the butter in a frying pan and add the celery and 75 ml of water. Bring to boil. Turn the heat low and cover the celery covered for 8-10 min. Scoop the leaves and season with salt and pepper.

Heat the rest of the butter in a frying pan. Sprinkle the pork chops with salt and pepper and fry until golden brown and done in about 6 minutes. Turn halfway. Lay the meat aside, keep warm under a lid.

Fry the onions in the same pan for 5 minutes. Sprinkle with the flour and cook for another 1 min. Stir in the milk a little bit until a bound sauce is formed. Stir in the crème fraîche. Add 2-3 liters of milk or water if necessary.

Serve the pork chops with the sauce over it. Add the celery and the rice.