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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how 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 food recipes. For mine, I will make it a little 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. Today, I will show you a way to prepare a special dish, fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts. This time, I am going to make it a bit tasty.

Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something that I’ve loved my entire life. They are fine and they look wonderful.

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

These are lower in calories than the original, but still an indulgence. 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. Other cool climate unoaked or subtly oaked Chardonnay or Pinot Noir should work too as would a dry Alsace Riesling or Pinot Gris or a Vouvray.

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.

Dip pieces in bread crumbs, then into the beaten egg and again in the crumbs. Cook bacon, sausage or ham until done. Mix all ingredients together and refrigerate overnight. Place roast in shallow roasting pan. Insert a clove of garlic in each end.

So that’s going to wrap it up for this special food fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!