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, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look wonderful. Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. 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 cook that.

The ingredients needed to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
  1. Get Brined Pork chops
  2. Prepare Peeled potatoes
  3. Make ready Melted butter
  4. Prepare Asparagus
  5. Prepare Juice of half a lemon
  6. Take malt vinegar
  7. Make ready egg yokes
  8. Prepare Pork gravy
  9. Take Apple sauce
Instructions 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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