Ingredients:

1.2 kg pork chop with bones

2 thin carrots

2 cloves of garlic

cloves

caraway seeds

a bay leaf

salt, ground pepper

lemon slices

string for binding

 

Preparation

Peel the two carrots and blanch them in boiling salted water. Make an opening in the centre of the pork chop using a thin knife and put some salt and carrots into it. Cut the pork chop right next to the bone up to ¾. Season the entire piece of meat with salt and pepper and add some lemon slices, the bay leaf, thinly sliced garlic and caraway into the cut. Tie the pork chop with string, and stud the upper side of the meat with cloves. Make the roast as usual; when done, cut it and serve it with the sauce from the roasting juices.

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