Cook potatoes for about 20 minutes.
Peel carrots, cut into slices, steam in 1 tablespoon hot butter. Season. Pour 200 ml water. Cover and cook for 8-10 minutes. Sweat flour in 2 tablespoons hot butter.
Stir in broth and milk, simmer 3-5 minutes. Season. Add chives. Rinse potatoes, peel, cut in half, keep warm in sauce.
Fry chops in hot oil about 3 minutes per side. Brush with mustard 2 minutes before end of frying time.
