Hey everyone, it is Jim, welcome to our recipe site. 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 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 popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is something that I have loved my whole life.
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. Melt the butter in a small sauce pan.
To get started with this particular recipe, we have to prepare a few components. 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 can achieve that.
The ingredients needed to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
- Make ready Brined Pork chops
- Take Peeled potatoes
- Make ready Melted butter
- Take Asparagus
- Prepare Juice of half a lemon
- Make ready 1 teaspoon malt vinegar
- Get 2 egg yokes
- Take Pork gravy
- Take Apple sauce
I like to start with two egg yolks when making a hollandaise sauce, which will make enough for about four people. You can double the recipe if you are serving a larger crowd. First time I tried hollandaise sauce and it was perfect. I will never do it any other way.
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
I read through reviews before hand so after the initial Just keep a lemon in the refrigerator and you're always good to go. The family members I've made this for like it, too. I mostly serve it on asparagus or fish cakes. It's a terrific sauce for asparagus, for broccoli, for steaks, for scallops, for eggs Benedict or for my homage to a Joe Beef dish: scallops with hollandaise sauce Melt the butter in a small saucepan set over medium heat, then allow it to cool for a few minutes. Process the yolks for a couple of seconds.
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