fried chop in cognac gravy sauce with yorkshire pudding and baked brussel sprouts recipe main photo 1

Ready to Serve Fried chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts

Fried chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts. . I will give you simple recipe to make Fried chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts for my son.

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

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

You can easily cook Fried chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts by following 26 ingredients and only 6 steps. Here is how you can simply cook it.

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

1 About of The Ingredients for 2 person.
2 Approximately 4 of chops.
3 About of Salt, Pepper.
4 Approximately 2 tbsp of Olive Oil.
5 About of For Baked Brussel Sprouts:.
6 About 300 g of Brussel Sprouts.
7 Take 3 tbsp of Olive Oil.
8 Prepare of Salt, Pepper.
9 Prepare of For the Gravy Sauce:.
10 Approximately 1 of Onion.
11 Prepare 1 of Carrot.
12 Approximately 1 of Celery.
13 You need 3 cloves of garlic.
14 Prepare 4-5 of fresh Thyme.
15 You need 3-4 of Bay Leaves.
16 Take 100 ml of White .
17 About 50 ml of Cognac.
18 Prepare 200 ml of Water.
19 Take 1 tsp of corn starch/corn flower.
20 About 60 g of Cold Butter.
21 Approximately of For the Yorkshire Puddings:.
22 Prepare 200 g of All Purpose Flour.
23 It’s 4 of eggs.
24 Approximately 200 ml of Milk.
25 About of Salt, Pepper.
26 It’s 12 tbsp of Olive Oil – Baking Form.
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Fried chop in cognac gravy sauce with Yorkshire pudding and Baked Brussel Sprouts cooking guidances

Step 1 Flat & soft the chops with a meat hammer, seasoning with salt & pepper, then apply a rapid sauté on both sides in deeper pan..
Step 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..
Step 3 Turn the stove down, then pour the white 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..
Step 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..
Step 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 sautĂ© 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..
Step 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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