Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce
Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce

Hey everyone, Welcome to my recipe site. Today, we’re going to prepare a distinctive dish, brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
  1. Brined Pork chops
  2. Peeled potatoes
  3. Melted butter
  4. Asparagus
  5. Juice of half a lemon
  6. 1 teaspoon malt vinegar
  7. 2 egg yokes
  8. Pork gravy
  9. Apple sauce
Steps to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
  1. Push skewer through bottom half of potatoes and score along length
  2. Brush liberally with melted butter. Place in preheated oven at 180c for about an hour
  3. Fry brined chops (check my recipe for brining chops) on one side for 8 minutes. Turn chops over and place in oven for 15 minutes. Rest for 10 minutes on a rack.
  4. Whisk egg yokes with vinegar and lemon juice. Place bowl over saucepan with simmering water and Whisk until thick, adding skimmed melted knob of butter bit by bit. Make sure water does not touch bowl.
  5. Trim ends of Asparagus and fry in Butter and squeeze of lemon juice for 5 minutes
  6. Make pork gravy, assemble and enjoy

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