Recipe: Yummy 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.

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 achieve it.

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

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

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

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..