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Good Idea to Serving Yummy Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts

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Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts

We hope you got benefit from reading it, now let's go back to fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts recipe. To cook fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts you only need 26 ingredients and 6 steps. Here is how you cook it.

To cook an extraordinary Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts, here are the ingridients required:

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

After preparing the ingridients, now you are good to make your appetizing Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts by following the procedures below:

  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..

Even my husband (who's not a big Keywords: Baked Breaded Pork Chops, baked pork chops, Breaded Pork Chops, oven baked pork chops, Oven Fried For both this recipe and the Brussels sprouts with hot sauce and bleu cheese. These southern fried pork chop recipe is a great comfort meal at any time. Be sure to serve them with mashed potatoes, a veggie, and gravy. In another bowl, add flour, chicken flavored base, and seasonings, mix well. Dredge pork chops in flour mixture, then dip in milk and egg mixture.

Recipe : Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts

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