Preparation The first thing to do is preparing the pepper sauce. For that, chop the onion thin and sauté it on the pan with a jet of oil and a dash of salt for approximately 5 minutes. After that, shred the bouillon cube with your fingers on the pan, add the white wine and let the alcohol evaporate. Finally, add the cream and the spoonful of green pepper. Let everything thicken on a slow burn for 5 minutes. Season the chops and fry them on the pan on both sides. Add the pepper sauce and boil everything a bit. At the same time, peel the potatoes and slice them in thin strips for frying afterwards. Presentation Present to taste
