Peel the tubers of kohlrabi, cut into quarters and cut into narrow slices with a grater. Roll up the green of the leaves and cut into narrow strips. Cook the kohlrabi slices in boiling water with the grained clear soup. Shortly before the end of the cooking time, add the green leaves cut into small strips. Drain the vegetables through a sieve, reserving about a quarter of a liter of the cooking liquid.
Heat a good tablespoon of butter in a saucepan and add 1-2 tablespoons of flour. Remove saucepan from heat and stir in collected cooking liquid until smooth. Add whipping cream and let liquid bubble up while stirring until a creamy, not too thin sauce is formed. Season sauce with pepper, nutmeg, salt and a little Worcester sauce. Stir drained vegetables into sauce.
Peel potatoes and cut each into quarters as desired. Cook in salted water.
Breaded chops: pound chops thin, season, turn in egg and bread crumbs to the other side.
Heat fat in frying pan and fry chops on both sides.
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