6 tbsp. Grape Seed Oil Zweigelt heat in a large saucepan, add 1 kg roasting bones, cut into small pieces, fry on high heat until well browned.
2 carots peeled, cut into small cubes, as well as 3 onions peeled, cut into cubes, fry together with the meat until they are browned, too. Deglace with 250 ml veal stock and reduce until the desired amount of sauce has been reached.
Strain through a fine sieve and put aside.
4 pces. boneless pork chops cut into "butterflies" (have your butcher do it for you) season with 1 dash salt and 1 dash black pepper and fry in a pan with 4 tbsp. Grape Seed Oil Zweigelt on all sides until done and the juices run clear.
Take out the butterflies and set aside, keeping them warm. Deglace with 100 ml sweet 'n' sour liquid from the plums plus the veal juice and season with 1 tbsp. Plum Vinegar, add 2 tbsp. sour cream and 8 pces. Plums sweet 'n' sour simmer gently, reducing the sauce once more; if needed season again.
serves 4
