Boil potatoes in salted water. Peel kohlrabis, wash,
halve and cut into 0.5 cm thick slices.
Heat the butter in a saucepan, sauté the cabbage for 3 minutes. Dust
with flour and sauté briefly. Douse with soup and milk, boil up and
simmer until the vegetables are firm to the bite.
Season with salt, pepper and a little nutmeg. Keep vegetables warm.
Seasoning chops with salt. Heat oil and fry the chops on each side for
about 5-7 minutes or on the grill.
Serve with the potatoes and the kohlrabi vegetables.