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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

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We hope you got benefit from reading it, now let’s go back to fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts recipe. To cook fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts you need 26 ingredients and 6 steps. Here is how you cook that.

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

Refrigerate and leave it for at. Oven-roasted, pan-fried, sizzled or seared, we've compiled a variety of ways to serve deliciously tender pork chops, from posh plates to everyday feasts. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts. Giant Yorkshire Pudding. large eggs, milk, butter, melted, plain flour, Salt Foodiegeektrish. Rolled pork chops filled with "cheesy surprise" avocado salad a fried potato chips. pork chops (de-boned) fat removed, salt,, pepper, paprika powder, flour, breadcrumbs, vegetable or cornflour oil to fry, For the stuffing: rolled pork chops.

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