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

Steps Cook Recipes Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce using 9 ingredients and 6 steps

Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce - Juicy pork chops served with blanched asparagus and homemade one-minute Hollandaise sauce. Tender and juicy pork chops, teamed with sweet spears of asparagus, lovingly blanketed in the fastest hollandaise sauce you'll ever make. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese. When sauce is at your desired consistency, add a squeeze of lemon juice and salt and. Brush the potatoes all over with half the butter or other fat, including the bottoms.

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

Place the potatoes on a prepared baking sheet.

Carefully rub the garlic on the insides of the slices and then stuff the sliced butter between a few of.

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 achieve that.

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

  1. Prepare Brined Pork chops.
  2. It's Peeled potatoes.
  3. You need Melted butter.
  4. You need Asparagus.
  5. Prepare Juice of half a lemon.
  6. You need 1 teaspoon malt vinegar.
  7. It's 2 egg yokes.
  8. Prepare Pork gravy.
  9. Prepare Apple sauce.

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

  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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