Beat the chops, lightly score the broad side, season with salt, season with pepper. In an iron pot or possibly a frying pan you brown the butter, toast the chops well on both sides and sprinkle the crushed lavender leaves on both chops cook, remove. Remove the saucepan from the heat. Pour 1 tbsp white wine and 2 tbsp brandy into the meat broth. Put the pot back on the fire and bring the broth to a boil, add 2 dashes of Worcester sauce. Now put the chops back into the pot and let them get hot. You can serve with mashed potatoes and tomato salad.
Schnapka
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