Hey everyone, it’s me, Dave, welcome to our recipe page. 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 food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Reviews for: Photos of Gravy Baked Pork Chops. Recipe is pretty good base to start from. Even better with sauteed mushrooms onions and Tbs. of Worcestire sauce added into the sauce.

Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. 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 can achieve that.

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

Deep Fried Pork Chops Or Pan Fried Pork Chops?? No matter what you choose my Fried Pork Chops will transport those taste buds straight down South. Next whisk hot sauce into buttermilk and dip pork chops into buttermilk mixture. Allow to soak for an hour.

Instructions 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.

We serve roasted brussel sprouts on the side of parmesan pork chops, or crispy chicken, and the kids will eat them right up! Dredge pork chops in seasoned flour (reserve unused flour). When hot, add the flour coated pork chops and brown on medium-high. Add a couple of drops of gravy coloring (Kitchen Bouquet) if needed to give the gravy a rich color. Brussels sprouts take on naturally sweet flavor when roasted.

So that’s going to wrap this 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 confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!