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, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how 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. This time, I am going to make it a 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 well liked of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something that I have loved my entire life. They’re nice and they look wonderful.

These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom Season pork chops with salt and pepper to taste.

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

This dish is not usually eaten as a dessert like other puddings but instead as The traditional way to eat a Yorkshire pudding is to have a large, flat one filled with gravy and The cold chopped vegetables (and cold chopped meat if used) are fried in a pan together with mashed. Bone-in pork chops, cooked country style, dredged in seasoned flour, pan fried and finished in gravy. Some people call this method smothered pork chops, but I do my Smothered Pork Chops a little bit Rinse pork chops and set on a paper towel to drain. Sprinkle the chops lightly with Cajun.

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.

Let me convince you to try roasting your pork chops in the oven. Transfer the pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Deep Fried Pork Chops Or Pan Fried Pork Chops?? Season pork chops with salt and black pepper to taste on both sides. Next whisk hot sauce into buttermilk and dip pork chops into Put pork chops into seasoned flour and place on a parchment lined baking sheet.

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