Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a awesome dish, fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something which I have loved my entire life.

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 sauce.

To begin with this recipe, we have to first prepare a few ingredients. 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. Take The Ingredients for 2 person
2. Make ready 4 Pork chops
3. Take Salt, Pepper
4. Make ready 2 tbsp Olive Oil
5. Get For Baked Brussel Sprouts:
6. Prepare 300 g Brussel Sprouts
7. Prepare 3 tbsp Olive Oil
8. Prepare Salt, Pepper
9. Get For the Gravy Sauce:
10. Take 1 Onion
11. Take 1 Carrot
12. Prepare 1 Celery
13. Prepare 3 cloves garlic
14. Make ready 4-5 fresh Thyme
15. Prepare 3-4 Bay Leaves
16. Make ready 100 ml White wine
17. Make ready 50 ml Cognac
18. Prepare 200 ml Water
19. Get 1 tsp corn starch/corn flower
20. Make ready 60 g Cold Butter
21. Prepare For the Yorkshire Puddings:
22. Prepare 200 g All Purpose Flour
23. Prepare 4 eggs
24. Prepare 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? This has been on my Pork dipped in flour and fried until crispy, served with collard greens and a large spoonful of gooey mac and cheese on the side. Baked Pork Chops & Gravy. to favorites.

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.

Place the pork onto a baking sheet. Bone-in pork chops, cooked country style, dredged in seasoned flour, pan fried and finished in gravy. Some people call this method smothered pork chops, but I do my Smothered Pork Chops a little bit Rinse pork chops and set on a paper towel to drain. Sprinkle the chops lightly with Cajun. The gravy is rich and flavorful, with a nice tang and a touch of heat.

So that’s going to wrap this up with this awesome food fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!