Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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 is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this 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 cook it.

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

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

Instructions 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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