Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts
Steps Cook Recipes Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts using 26 ingredients and 6 steps
Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts - Easy step by step photo instructions. Here, the pork chops are first seared in butter and then baked in the oven under a blanket of mushroom gravy. Pork chops are coated with seasoned Italian crumbs and baked with an easy mushroom and wine sauce for for a nice weeknight dinner that practically takes care of itself. Fried Pork Chops and gravy make a simple and delicious meal. I show you how to do this in minutes.
Place the pork onto a baking sheet.
The gravy is rich and flavorful, with a nice tang and a touch of heat.
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 cook it.
Ingredients make Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts
- It's The Ingredients for 2 person.
- It's 4 Pork chops.
- Prepare Salt, Pepper.
- It's 2 tbsp Olive Oil.
- It's For Baked Brussel Sprouts:.
- Prepare 300 g Brussel Sprouts.
- Prepare 3 tbsp Olive Oil.
- Prepare Salt, Pepper.
- Prepare For the Gravy Sauce:.
- It's 1 Onion.
- You need 1 Carrot.
- Prepare 1 Celery.
- It's 3 cloves garlic.
- Prepare 4-5 fresh Thyme.
- You need 3-4 Bay Leaves.
- You need 100 ml White wine.
- You need 50 ml Cognac.
- You need 200 ml Water.
- It's 1 tsp corn starch/corn flower.
- It's 60 g Cold Butter.
- It's For the Yorkshire Puddings:.
- Prepare 200 g All Purpose Flour.
- You need 4 eggs.
- You need 200 ml Milk.
- It's Salt, Pepper.
- You need 12 tbsp Olive Oil - Baking Form.
Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts step by step
- 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..
Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts - Bone-in pork chops, cooked country style, dredged in seasoned flour, pan fried and finished in gravy. Rinse pork chops and set on a paper towel to drain. Sprinkle the chops lightly with Cajun seasoning on both sides. Brussels sprouts take on naturally sweet flavor when roasted. If you like a sauce or gravy with pork chops, consider making a pan gravy or cream sauce. Some baked pork chop recipes do require that the pan is covered with either foil or a lid. Next to fried chicken, these Southern Fried Pork Chops are a long time family favorite. Thank you and good luck