For Suckling Pig Chops with Debreziner Sauce Lightly pound suckling pig chops, salt, pepper and flour one side. Place chops, floured side down, in hot lard, turn after 2 to 3 minutes and finish frying on the other side. Meanwhile, for the sauce, whisk egg yolks with cornstarch, butter and tomato puree, stirring constantly and occasionally adding beef broth until creamy, season with salt and paprika and season with a little honey. Serve the sauce hot or cold with the chops. As a side dish, paprika sauerkraut and roast potatoes are suitable.
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