Clean and wash the Brussels sprouts. Depending on the size, possibly halve them. Cook in boiling salted water for about 17 minutes. Season with nutmeg. Peel and wash potatoes and cook in boiling salted water for about 20 minutes.
Wash the chops and pat them dry. Fry in hot oil on each side for about 2 minutes. Season with salt and pepper. Wash the marjoram and parsley and chop, except for a few leaves for garnishing.
Briefly toss sesame seeds, Brussels sprouts and chopped herbs in the frying fat. Arrange everything with 1 blob of sour cream. Serve garnished with retained herb leaves.