Peel the carrots and cut them into sticks. Cut the onions into slices.
Heat the clarified butter in a frying pan. Sear the chops briefly on both sides, remove. Reduce temperature and in the same frying pan sauté carrots and onions.
In a roasting pan, layer meat and vegetables, seasoning with salt and pepper. Deglaze the pan with wine and soup, let it bubble up and pour it into the Reindl as well. Cover and place in the middle of the 180 °C hot stove. Steam for 40-50 minutes.
Let the water boil. Season lightly with salt and pour in the pasta. al dente.
In the meantime, chop the celery.
Drain the pasta, put it in a suitable bowl and mix with butter flakes and celery herb.
Our tip: Use your favorite red wine for cooking!