Best Advice to Producing Perfect Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce
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To cook an unforgettable Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce, here are the components needed:
- Take of Brined Pork chops.
- Get of Peeled potatoes.
- Take of Melted butter.
- You need of Asparagus.
- Provide of Juice of half a lemon.
- Prepare 1 teaspoon of malt vinegar.
- Prepare 2 of egg yokes.
- Provide of Pork gravy.
- Prepare of Apple sauce.
After preparing the ingridients, now you are ready to make your tasty Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce by following the instructions below:
- 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.
Recipe : Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce
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