Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts.
Hey everyone, it is Louise, welcome to our recipe page. Today, we're going to make a special dish, fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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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.
Composition Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:
- You need of The Ingredients for 2 person.
- Give 4 - Pork chops.
- Provide of Salt, Pepper.
- Prepare 2 tbsp of Olive Oil.
- Need for For Baked Brussel Sprouts:.
- Provide 300 g Brussel Sprouts.
- Give 3 tbsp - Olive Oil.
- Provide of Salt, Pepper.
- Need for For the Gravy Sauce:.
- Need 1 Onion.
- Provide 1 for Carrot.
- Provide 1 of Celery.
- You need 3 cloves of garlic.
- Require 4-5 of fresh Thyme.
- Prepare 3-4 Bay Leaves.
- Require 100 ml White wine.
- Provide 50 ml of Cognac.
- Need 200 ml - Water.
- Provide 1 tsp of corn starch/corn flower.
- Give 60 g for Cold Butter.
- Require For the Yorkshire Puddings:.
- Need 200 g All Purpose Flour.
- Prepare 4 - eggs.
- You need 200 ml for Milk.
- Need - Salt, Pepper.
- Prepare 12 tbsp - Olive Oil - Baking Form.
Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts process:
- Flat & soft the chops with a meat hammer, seasoning with salt & pepper, then apply a rapid sauté on both sides in deeper pan..
- 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..
- 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..
- 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..
- 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..
- 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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