Step-by-Step Guide to Make Favorite Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts

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We hope you got benefit from reading it, now let's go back to fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts recipe. 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 cook that.

The ingredients needed to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:

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

Steps 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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