Ingredients:

4 pork chop
2 tbs oil
1 ts salt
1 ts paprikapowder
1 ts basili
1-2 tbs mustard
0,5 kg rutapaga
4-5 carrots
1 leek
1 dl water
1 tbs soyadressing
1 tbs honey

Beat the pork chops lightly and dry them with paper if necessary. Toast the pork chops in the casserole from both sides. Spice with salt, paprikapowder and mustard. Lift the pork chops from the casserole.
Peel and slice the roots. Slice washed leek. Boil the roots and leek in the casserole, add water and spices with soya and honey. Lift the pork chops back to the casserole on top of the roots.
Cook them under the cover with low heat in 20-30 minutes.
Decorate with fresh basilica.