Hello everybody, I hope you’re 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. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Turn the stove down, then pour the white wine and the cognac, then flambing the vegetables. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts. See great recipes for Honey and mustard pork chops too!
Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we must first 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 it.
The ingredients needed to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:
- Make ready The Ingredients for 2 person
- Take 4 Pork chops
- Get Salt, Pepper
- Take 2 tbsp Olive Oil
- Take For Baked Brussel Sprouts:
- Make ready 300 g Brussel Sprouts
- Make ready 3 tbsp Olive Oil
- Prepare Salt, Pepper
- Make ready For the Gravy Sauce:
- Take 1 Onion
- Make ready 1 Carrot
- Prepare 1 Celery
- Take 3 cloves garlic
- Get 4-5 fresh Thyme
- Make ready 3-4 Bay Leaves
- Take 100 ml White wine
- Get 50 ml Cognac
- Make ready 200 ml Water
- Make ready 1 tsp corn starch/corn flower
- Prepare 60 g Cold Butter
- Get For the Yorkshire Puddings:
- Get 200 g All Purpose Flour
- Get 4 eggs
- Take 200 ml Milk
- Get Salt, Pepper
- Make ready 12 tbsp Olive Oil - Baking Form
When hot, add the flour coated pork chops and brown on medium-high. Turn and brown on the other side. The Pioneer Woman fries up pork chops for her family. Season pork chops on both sides with salt, pepper and thyme.
Instructions to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:
- Flat & soft the chops with a meat hammer, seasoning with salt & pepper, then apply a rapid sauté on both sides in deeper pan.
- 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.
- 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.
- 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.
- 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.
- 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.
Heat a large skillet over medium high heat and add the olive oil. Remove the pork chops from the pan and cover to keep warm. (They will finish cooking later.) Make the gravy. Follow our step-by-step, photo illustrated recipe to make our Pork Chops with Gravy. Printable recipe included. … Delicious Pork Chops with pan Gravy made from scratch. Combine flour, salt, and pepper in a large zip-top plastic bag.
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