Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 hollandaise sauce you'll ever make. The creamy, buttery sauce will upgrade everything from eggs Benedict to asparagus.

Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce is something which I have loved my whole life.

To begin with this particular recipe, we must first 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 it.

The ingredients needed to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:

1. Get Brined Pork chops
2. Prepare Peeled potatoes
3. Take Melted butter
4. Prepare Asparagus
5. Make ready Juice of half a lemon
6. Prepare 1 teaspoon malt vinegar
7. Make ready 2 egg yokes
8. Prepare Pork gravy
9. Prepare Apple sauce

Get a recipe for asparagus Hollandaise with chopped boiled eggs and slices of ham. It's spring cuisine at its swoonworthy best. Place the asparagus and salt in a large soup pot or a special asparagus pot. Cover with cold water and bring to a boil.

Instructions to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:

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

Temper the heat slightly and allow to. Spring ham, potatoes and asparagus have never been easier. Put the butter in a small microwave proof bowl and heat in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth. Meanwhile, in a bowl, whisk together the hollandaise sauce with the remaining egg.

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