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

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Whole grain foods are an superb choice for a fast wholesome snack. A piece of whole wheat toast, for example is a great snack in the early morning. Chips and crackers made from whole grains can be fantastic for quick snack foods to eat on the go. Selecting whole grain food items is always far better than eating the refined grains we commonly obtain in our grocery stores.

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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 cook fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts using 26 ingredients and 6 steps. Here is how you do it.

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

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