Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts
Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts. Great recipe for Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts.. Use just one pan to make a complete roasted chicken dinner with roasted carrots, potatoes… Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts.

Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is one of the most well liked of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts using 26 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:
  1. Get The Ingredients for 2 person
  2. Get 4 Pork chops
  3. Make ready Salt, Pepper
  4. Get 2 tbsp Olive Oil
  5. Get For Baked Brussel Sprouts:
  6. Take 300 g Brussel Sprouts
  7. Prepare 3 tbsp Olive Oil
  8. Take Salt, Pepper
  9. Prepare For the Gravy Sauce:
  10. Take 1 Onion
  11. Get 1 Carrot
  12. Make ready 1 Celery
  13. Prepare 3 cloves garlic
  14. Get 4-5 fresh Thyme
  15. Prepare 3-4 Bay Leaves
  16. Get 100 ml White wine
  17. Make ready 50 ml Cognac
  18. Make ready 200 ml Water
  19. Get 1 tsp corn starch/corn flower
  20. Get 60 g Cold Butter
  21. Take For the Yorkshire Puddings:
  22. Make ready 200 g All Purpose Flour
  23. Make ready 4 eggs
  24. Get 200 ml Milk
  25. Get Salt, Pepper
  26. Get 12 tbsp Olive Oil - Baking Form

When hot, add the flour coated pork chops and brown on medium-high. Turn and brown on the other side. Season pork chops on both sides with salt, pepper and thyme. Heat a large skillet over medium high heat and add the olive oil.

Instructions to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:
  1. Flat & soft the chops with a meat hammer, seasoning with salt & pepper, then apply a rapid sauté on both sides in deeper pan.
  2. Put the chops aside. Using the juice of the meat left behind by tossing all the vegetables (onion, garlic, celery, carrot) into the pan giving them a good fried colour while add the thyme and the bay leaves.
  3. Turn the stove down, then pour the white wine and the cognac, then flambing the vegetables. Place the chops back into the pan, add some water.cover the pan with a lid cooking the chops for 90 min on low heat.
  4. Cut the brussel sprouts into half, and season them with salt and pepper and some olive oil. Just toss the sprouts into pre-heated oven until have golden brown colour.
  5. Once the meat is cooked, remove from pan, and sieve the remaining gravy from the vegetables (we don’t need the veggies)into a deeper sauté pan. When gravy sauce is boiling, add the corn starch mixed with water and, when thickened, add the cold butter little by little. Finish with a few drops of cognac.
  6. For the Yorkshire pudding, mix the ingredients lump-free. The 12-piece muffin form was poured into each well with 1 tablespoon of oil. Place in the oven preheated to 180 degrees to warm. Then add the dough, approx. halfway through and bake for half an hour. In the meantime, we occasionally open the oven for a few seconds, then let it cool, leaning it out with a wooden spoon. Serve with meat, sauce and brussels sprouts.

Remove the pork chops from the pan and cover to keep warm. (They will finish cooking later.) Make the gravy. Follow our step-by-step, photo illustrated recipe to make our Pork Chops with Gravy. Printable recipe included. … Delicious Pork Chops with pan Gravy made from scratch. Mama probably cooked pork chops for us about every other week when I was much younger. There is nothing any better than fried pork chops and gravy with mashed potatoes.

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