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We hope you got benefit from reading it, now let’s go back to brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce recipe. You can cook brined pork chops with hasselback potatoes, tender, buttery asparagus and sharp hollandaise sauce using 9 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
- Get Brined Pork chops
- Provide Peeled potatoes
- Prepare Melted butter
- Get Asparagus
- Get Juice of half a lemon
- Prepare 1 teaspoon malt vinegar
- Prepare 2 egg yokes
- Use Pork gravy
- Take 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
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