Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts
Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts

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Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something which I’ve loved my entire life.

Great recipe for Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts. Stir-fried Pork Mince & Cabbage with Spicy Miso Sauce.

To begin with this particular recipe, we have to first 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.

Composition needed 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

Season pork chops on both sides with salt, pepper and thyme. Heat a large skillet over medium high heat and add the olive oil. Remove the pork chops from the pan and cover to keep warm. (They will finish cooking later.) Make the gravy. Follow our step-by-step, photo illustrated recipe to make our Pork Chops with Gravy.

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.

Printable recipe included. … Delicious Pork Chops with pan Gravy made from scratch. Mama probably cooked pork chops for us about every other week when I was much younger. Then you'll want to coat the pork chops with the bread crumbs. Dredge pork chops in seasoned flour (reserve unused flour). When hot, add the flour coated pork chops and brown on medium-high.

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