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, we’re going to prepare a distinctive dish, fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something that I’ve loved my entire life. They are 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 prepare a few components. 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 cook that.

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

Cook chops (in batches - do not overcrowd the pan) in hot. Fried pork chops with gravy is a beloved traditional Southern dish, but what if we made something similar with Asian flavors? Place pork chops in a bowl, add all of the marinade ingredients (five spice powder, garlic powder, baking soda. Baked Pork Chops Ham and Cheese Strata Holishkes Homemade Chicken Noodle Soup Homemade Twinkies Honey Coffee Rolls Hoppin John Hot Chocolate Sauce Indian Pudding Irish Farm House I use to make the fattening smothered fried pork chops in gravy but this was a great alternative.

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.

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). Bone-in pork chops, cooked country style, dredged in seasoned flour, pan fried and finished in gravy. Rinse pork chops and set on a paper towel to drain. Sprinkle the chops lightly with Cajun seasoning on both sides.

So that’s going to wrap this up with this exceptional food fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!