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We hope you got insight from reading it, now let’s go back to brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce recipe. To cook brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce you need 9 ingredients and 6 steps. Here is how you do that.
The ingredients needed to prepare Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
- Provide Brined Pork chops
- Prepare Peeled potatoes
- Provide Melted butter
- Take Asparagus
- You need Juice of half a lemon
- Prepare 1 teaspoon malt vinegar
- Get 2 egg yokes
- Prepare Pork gravy
- You need Apple sauce
Steps to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
- Push skewer through bottom half of potatoes and score along length
- Brush liberally with melted butter. Place in preheated oven at 180c for about an hour
- 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.
- 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.
- Trim ends of Asparagus and fry in Butter and squeeze of lemon juice for 5 minutes
- Make pork gravy, assemble and enjoy
Put some mash potatoes onto the plate. Cook this recipe with a photo! Hollandaise Sauce that cools from warm to room temperature will thicken slightly but still be pourable and can be used. Once the sauce hits a hot poached egg say, it warms it up. Asparagus wrapped in ham and topped with hollandaise sauce is the perfect appetizer for any special occasion or meal.
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