Recipe of Quick 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 are having an amazing day today. 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. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must first prepare a few ingredients. You can cook fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts using 26 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:

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

Steps 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..

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