How to Cook Yummy Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts

Jay Morton

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How to Cook Yummy Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts Delicious, fresh and tasty.

Fried pork chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts. These pork chops will melt in your mouth. They are very good and easy to assemble. They are first sauteed in butter, then baked in a creamy mushroom Season pork chops with salt and pepper to taste.

Baked Pork Chops Ham and Cheese Strata Holishkes Homemade Chicken Noodle Soup Homemade Twinkies Honey Coffee Rolls Hoppin John Hot Chocolate Sauce Indian Pudding Irish Farm House I use to make the fattening smothered fried pork chops in gravy but this was a great alternative.

Fried Pork Chops and gravy make a simple and delicious meal.

I show you how to do this in minutes.

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 achieve it.

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

Prepare of The Ingredients for 2 person.
It’s 4 of Pork chops.
It’s of Salt, Pepper.
You need 2 tbsp of Olive Oil.
Prepare of For Baked Brussel Sprouts:.
You need 300 g of Brussel Sprouts.
You need 3 tbsp of Olive Oil.
Prepare of Salt, Pepper.
You need of For the Gravy Sauce:.
You need 1 of Onion.
Prepare 1 of Carrot.
It’s 1 of Celery.
You need 3 cloves of garlic.
It’s 4-5 of fresh Thyme.
It’s 3-4 of Bay Leaves.
It’s 100 ml of White wine.
It’s 50 ml of Cognac.
It’s 200 ml of Water.
Prepare 1 tsp of corn starch/corn flower.
You need 60 g of Cold Butter.
You need of For the Yorkshire Puddings:.
It’s 200 g of All Purpose Flour.
You need 4 of eggs.
Prepare 200 ml of Milk.
Prepare of Salt, Pepper.
It’s 12 tbsp of Olive Oil - Baking Form.

Fried pork chops with gravy is a beloved traditional Southern dish, but what if we made something similar with Asian flavors?

Place pork chops in a bowl, add all of the marinade ingredients (five spice powder, garlic powder, baking soda.

Let me convince you to try roasting your pork chops in the oven.

Transfer the pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy).

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..

Woo wee, oven fried pork chops, makes me think about homemade applesauce, corn on the cob, green beans and mashed potatoes.

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.

Yorkshire pudding is a classic British side dish that's traditionally served with a Sunday roast.