Pork Chops and Vegetables

Remove the skin from the carrots, cut them into quarters lengthwise and cut them into pieces about three cm long. Prepare the cauliflower (ready to cook, e.g. peel, remove woody parts and dirt) and divide into roses. Prepare the Brussels sprouts (ready to cook, e.g. peel, remove woody parts and dirt), score them crosswise at the stem or cut them in half according to size. Cut the corn kernels from the cob with a sharp kitchen knife. Remove the skin from the garlic and chop finely.

Sauté all the vegetables, garlic and fennel seeds in butter. Add the soup. Cover the lid and cook for five minutes. Add salt. Pour into an ovenproof dish with the liquid.

Season the chops with salt and pepper. Fry them in the hot clarified butter for a minute on each side. Place on top of the vegetables and drizzle with pastis.

Cook the chops in the oven heated to 160 °C on the second rack from the bottom for twenty minutes. Serve immediately.

Tip: Instead of clarified butter, you can also use butter in most cases.

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