Hey everyone, it’s Drew, welcome to my recipe site. Today, we’re going to make a special 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 will be really delicious.
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 appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. 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. The pork chops and potatoes are seasoned and roasted in a ranch seasoning mix, together with an array of herbs.
To begin with this particular recipe, we have to prepare a few components. 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 cook it.
The ingredients needed to make Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
- Prepare Brined Pork chops
- Make ready Peeled potatoes
- Make ready Melted butter
- Take Asparagus
- Prepare Juice of half a lemon
- Take 1 teaspoon malt vinegar
- Make ready 2 egg yokes
- Prepare Pork gravy
- Prepare Apple sauce
Depending on what you buy, this popular cut of meat may How to cook it: While shoulder chops can be cooked over high heat if tenderized properly first, they have enough fat to withstand being braised in slow. Easy recipe made on one sheet pan for parmesan crusted pork chops, potatoes, and asparagus. Get a recipe for asparagus Hollandaise with chopped boiled eggs and slices of ham. It's spring cuisine at its swoonworthy best.
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
Place the asparagus and salt in a large soup pot or a special asparagus pot. Cover with cold water and bring to a boil. Temper the heat slightly and allow to. 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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