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 incredible day today. Today, I will show you a way to prepare a special dish, brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce. It is one of my favorites. For mine, I am going to make it a bit unique. 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 well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Make ready Brined Pork chops
  2. Prepare Peeled potatoes
  3. Get Melted butter
  4. Take Asparagus
  5. Prepare Juice of half a lemon
  6. Prepare 1 teaspoon malt vinegar
  7. Get 2 egg yokes
  8. Get 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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