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

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Cold water fish are excellent if you would like to be in a better mood. Salmon, herring, tuna, mackerel, trout, etcetera, they’re all loaded with omega-3 and DHA. These are two substances that boost the quality and function of the grey matter in your brain. It’s true: eating a tuna fish sandwich can greatly raise your mood.

Now you know that junk food isn’t necessarily what you need to eat when you want to help your moods get better. Try a few of these hints instead.

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 achieve that.

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