Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something which I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have 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 that.
The ingredients needed to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:
- Prepare The Ingredients for 2 person
- Prepare 4 Pork chops
- Get Salt, Pepper
- Prepare 2 tbsp Olive Oil
- Take For Baked Brussel Sprouts:
- Take 300 g Brussel Sprouts
- Get 3 tbsp Olive Oil
- Make ready Salt, Pepper
- Prepare For the Gravy Sauce:
- Take 1 Onion
- Make ready 1 Carrot
- Take 1 Celery
- Take 3 cloves garlic
- Prepare 4-5 fresh Thyme
- Take 3-4 Bay Leaves
- Take 100 ml White wine
- Prepare 50 ml Cognac
- Make ready 200 ml Water
- Get 1 tsp corn starch/corn flower
- Make ready 60 g Cold Butter
- Prepare For the Yorkshire Puddings:
- Get 200 g All Purpose Flour
- Get 4 eggs
- Make ready 200 ml Milk
- Prepare Salt, Pepper
- Make ready 12 tbsp Olive Oil - Baking Form
Instructions to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:
- Flat & soft the chops with a meat hammer, seasoning with salt & pepper, then apply a rapid sauté on both sides in deeper pan.
- 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.
- 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.
- 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.
- 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.
- 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.
So that’s going to wrap it 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’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
