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, hope you are having an amazing day today. Today, we’re going to prepare 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. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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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 in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something which I’ve loved my whole life.

To get started with this 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 it.

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

Fry bacon (if raw) until crisp and coarsely chop. Transfer sprouts and HALF of the bacon to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. My father in law is the king of country fried steaks and these are his favorite! These are lower in calories than the original, but still an indulgence.

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.

Brussel Sprouts Buckeye Candy Buttermilk Pie Butternut Squash Butternut Squash Soup. Yorkshire Pudding Sauces Alfredo Sauce Stuffings Oyster Stuffing Stuffed Turkey Breast. Dip pieces in bread crumbs, then into the beaten egg and again in the crumbs. I think orange goes so well with brussel sprouts and this sauce was delicious. I always find pork chops a satisfying dinner.

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