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’re having an amazing day today. Today, we’re going to prepare a special dish, fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine 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 entire life.

Turn the stove down, then pour the white wine and the cognac, then flambing the vegetables. There is nothing any better than fried pork chops and gravy with mashed potatoes. Just add another vegetable, bread and salad for a great meal anytime. This is definitely a favorite meal at my house.

To begin with this recipe, we have to 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 cook that.

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

Turn and brown on the other side. Heat oil in a large skillet over medium-high heat. Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat.

Steps 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.

Combine flour, seasoning salt, salt and pepper in a paper or plastic bag. Place pork chops into the bag, and shake to coat. Arrange the pork chops in a large shallow dish. Season each pork chop, on both sides, with salt, black pepper, garlic powder, cayenne pepper and celery seeds. Pour the buttermilk over the chops and turn to coat.

So that’s going to wrap this up with this special food fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!