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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 insight from reading it, now let’s go back to fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts recipe. 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 do that.

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