This is a traditional danish dish very rustic and good when it is cold outside. Well if you ask me it is always good but I guess most people would consider it a bit heavy during the summer.
Peel the potatoes unless you prefer your potatoes with skin. Put them in a pot and cover them with water, add salt and put on stove. They need to boil 15-20 minutes.
Meanwhile you should prepare the pork. Dry the slices (they should have a thickness of 5mm/inches) and season them with salt and pepper. Then fry them for 1 minute on each side on moderate heat, lower the heat and keep turning the slices until they are golden and crispy. Put them on a piece of paper when they are done to drain a bit of fat. Keep them hot in your oven while you prepare the parsley sauce.
Melt the butter in a pot, once it is melted and the flour and stir until butter and flour is a coherent mass. It shouldn't take long and make sure that it doesn't burn so that it starts getting brown. This is supposed to be a white sauce, with springles of green :-) Add a little bit of milk and stir. When the milk is mixed in and has reached boiling point stir for a few seconds and then repeat. Add milk stir, boil, stir. Repeat until the sauce has a consistency that you like. I prefer mine to be thick so that it barely runs when I tilt the pot.
Add the parsley and season to taste with salt and pepper.
Velbekomme (danish for bon appetite)
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