Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a tasty dish, fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
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.
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 on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. 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.
The ingredients needed to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:
- Prepare The Ingredients for 2 person
- Get 4 Pork chops
- Get Salt, Pepper
- Get 2 tbsp Olive Oil
- Get For Baked Brussel Sprouts:
- Prepare 300 g Brussel Sprouts
- Make ready 3 tbsp Olive Oil
- Make ready Salt, Pepper
- Prepare For the Gravy Sauce:
- Take 1 Onion
- Prepare 1 Carrot
- Take 1 Celery
- Take 3 cloves garlic
- Prepare 4-5 fresh Thyme
- Make ready 3-4 Bay Leaves
- Prepare 100 ml White wine
- Get 50 ml Cognac
- Take 200 ml Water
- Make ready 1 tsp corn starch/corn flower
- Prepare 60 g Cold Butter
- Make ready For the Yorkshire Puddings:
- Take 200 g All Purpose Flour
- Get 4 eggs
- Make ready 200 ml Milk
- Prepare Salt, Pepper
- Make ready 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.
Steps to make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts:
- 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.
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 is going to wrap it up for this Easy food fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
