Hey everyone, hope you’re having an amazing 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 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 favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes yummy. 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 fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. 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 cook that.
The ingredients needed to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:
- Make ready The Ingredients for 2 person
- Make ready 4 Pork chops
- Get Salt, Pepper
- Get 2 tbsp Olive Oil
- Make ready For Baked Brussel Sprouts:
- Prepare 300 g Brussel Sprouts
- Take 3 tbsp Olive Oil
- Prepare Salt, Pepper
- Prepare For the Gravy Sauce:
- Take 1 Onion
- Prepare 1 Carrot
- Get 1 Celery
- Get 3 cloves garlic
- Get 4-5 fresh Thyme
- Prepare 3-4 Bay Leaves
- Get 100 ml White wine
- Take 50 ml Cognac
- Take 200 ml Water
- Prepare 1 tsp corn starch/corn flower
- Get 60 g Cold Butter
- Make ready For the Yorkshire Puddings:
- Take 200 g All Purpose Flour
- Get 4 eggs
- Take 200 ml Milk
- Prepare Salt, Pepper
- Take 12 tbsp Olive Oil - Baking Form
Steps 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 is going to wrap this up with this exceptional food fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
