Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce.
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Composition Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
- Prepare - Brined Pork chops.
- Need of Peeled potatoes.
- Prepare Melted butter.
- Provide - Asparagus.
- Prepare - Juice of half a lemon.
- You need 1 teaspoon of malt vinegar.
- You need 2 of egg yokes.
- Give of Pork gravy.
- Give Apple sauce.
Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce steps:
- 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.
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