Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare 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 am going to make it a little bit unique. This will be really delicious.
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. For the hollandaise, put the egg yolks, butter, lemon juice and a tablespoon of cold water water into a heavy-based pan and place over the lowest possible heat.
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 enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. 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 it.
The ingredients needed to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
- Take Brined Pork chops
- Get Peeled potatoes
- Take Melted butter
- Take Asparagus
- Make ready Juice of half a lemon
- Prepare 1 teaspoon malt vinegar
- Make ready 2 egg yokes
- Take Pork gravy
- Make ready Apple sauce
Get a recipe for asparagus Hollandaise with chopped boiled eggs and slices of ham. Place the asparagus and salt in a large soup pot or a special asparagus pot. For the Hollandaise sauce, beat the egg yolks and wine until light and frothy. Place the rest of the wine back in the fridge to cool.
Instructions 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
Hasselback potatoes are sliced into thin wedges but left joined at the bottom, then baked until the layers fan out into crispy rounds. pork-free. sugar-conscious. Brush the potatoes all over with half the butter or other fat, including the bottoms. Spring ham, potatoes and asparagus have never been easier. Sheet-Pan Pork Chops with Brussels Sprouts and Potatoes. When sauce is at your desired consistency, add a squeeze of lemon juice and salt and.
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