Hello everybody, it is me, Dave, welcome to our recipe page. Today, we're going to prepare a special dish, fried pork chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts. One of my favorites food recipes. This time, I am going to make it a bit unique. 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 popular of current trending meals on earth. It is enjoyed by millions every day. It's simple, it is fast, it tastes delicious. Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts is something which I've loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. 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 it.

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

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