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, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce. One of my favorites. For mine, I’m gonna make it a little 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 popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. 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. Prepare Brined Pork chops
  2. Take Peeled potatoes
  3. Prepare Melted butter
  4. Make ready Asparagus
  5. Get Juice of half a lemon
  6. Take 1 teaspoon malt vinegar
  7. Take 2 egg yokes
  8. Take Pork gravy
  9. Make ready 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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