Cutlets of pork with vegetable garnish

600 g pork loin on the bone

200 g carrots

100 ml white wine

4 celery

1 onions

1 garlic clove

4 tbsp. vegetable oil

1 tbsp. sugar

black pepper

salt

Chop the pork into small pieces, RUB the chops with half a clove of garlic, pepper and salt, fry until Golden brown on the part of the oil and bring the pork chops in the oven until tender.

Chop the carrot and celery slices, onion rings, fry in butter, salt and pepper and add the sugar, pour in the wine, 0.5 cups of water, simmer for another 10 minutes, covered, then remove the lid and simmer to full boil-off of liquid.

Serve pork chops with vegetables, garnished with fresh herbs.