Stalk mush vegetables: Remove peel from potatoes and carrots and cut into small cubes. Peel the shallots and dice very finely, cut the spring onions into thin strips. Sauté the shallots and potatoes in olive oil. Add the carrots and spring onions and sauté briefly. Gradually add vegetable soup and simmer for 10 minutes. Cut the ends of the stems into small pieces (about 5 centimeters), rinse the stems well under running water and cut them into narrow strips. When the potato-carrot vegetables are just tender, add the stalk mush, mix gently and perhaps add a little more clear soup. Heat on the stove top for two to three min, then season heartily with the spices and steep for another ten min. Sprinkle with chive rolls before serving. Stir through balsamic vinegar vinegar and turnip greens and drizzle a little over the vegetables. Arrange the chops on top in a star shape.
Young milk pork chops in mustard seed coating: mix mustard seed and bread crumbs. Whisk egg with a tiny bit of water.
Scrape a tiny bit off the bones of the chops so you can use them as a handle afterwards. Season meat with salt, bell pepper and paprika.
Roll in flour, pull through beaten egg, then turn to other side in mustard seed and bread crumb mixture, pressing breading well to smooth.
Fry in hot clarified butter over medium heat from
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