Recipe of Award-winning Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts. One of my favorites food recipes. For mine, 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 have to 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 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. Prepare Pork chops
3. Make ready Salt, Pepper
4. Take Olive Oil
5. Get For Baked Brussel Sprouts:
6. Prepare Brussel Sprouts
7. Prepare Olive Oil
8. Take Salt, Pepper
9. Take For the Gravy Sauce:
10. Take Onion
11. Get Carrot
12. Take Celery
13. Prepare garlic
14. Prepare fresh Thyme
15. Take Bay Leaves
16. Make ready White wine
17. Take Cognac
18. Take Water
19. Make ready corn starch/corn flower
20. Prepare Cold Butter
21. Get For the Yorkshire Puddings:
22. Make ready All Purpose Flour
23. Take eggs
24. Take Milk
25. Get Salt, Pepper
26. Make ready 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.

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. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!