|Pork chops||10 pcs|
|Salt and pepper|
|Herbs (thyme, rosemary and sage)|
|Seasonal vegetables (Asparagus, radishes, carrots, cauliflower, etc.)||100 g|
|Chicken broth||100 ml|
Season the pork chops with salt and pepper and sprinkle with chopped fresh herbs. Sear the meat on both sides in a heated pan and place in an oven preheated to 160°C for 8-10 minutes. Use the same pan to prepare the sauce. Add cream to the caramelised drippings, add butter and simmer gently.
Heat seasonal vegetables in broth with butter and serve.
Fry chips in heated oil until golden brown and season with salt after frying.
A chef of the Goldie restaurant in Hotel Nautilus in Tábor. He has been a member of the National Team of the Czech Chefs Association for several years. He has been awarded medals at the Culinary Olympics IKA in Erfurt, the FHA Culinary Challenge competition in Singapore and the NRA Culinary Show in Chicago. He specializes in Czech cuisine.