• 4 Kassler Pork Chops
• 6 Potatoes
• 15 pitted black olives
• 1 teaspoon of mustard
• 1 teaspoon of butter
• Extra virgin olive oil
We peel, wash and cut the potatoes into pieces, put them on a pot with water and a bit of salt. We cook the potato pieces for about 12 minutes until you poke and verify that they are cooked. We drain and mash them with a fork, together with the butter until it acquires the texture of a purée; we now season and mix in the black olives.
On a frying pan smeared with butter, we place the pork chops until golden on both sides as preferred. For the sauce, mix honey and mustard well. Serve the pork
chops together with stuffed purée.