Put the chops in a heavy pan and brown them without fat for 4-5 minutes until the juices are absorbed. Add the vegetables and water to cover. Cover the pan and cook for 1–1½ hours until the meat is really tender. Add salt, remove from the heat after 5 minutes, and lift out the meat.
Whisk the yoghurt and flour thoroughly in a small saucepan. Add the egg yolks and whisk again.