Fried Pork Chop In Cognac Gravy Sauce With Yorkshire Pudding And Baked Brussel Sprouts

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make 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.

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To begin with this particular recipe, we have to 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 can achieve that.

Ingredients and spices that need to be Make ready to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:

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

Instructions to make 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.

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