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Great recipe for Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce. Brining the chops is key and scoring the potatoes make them super crispy. Finished with a pork gravy and apple sauce.
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Ingredients Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce:
- Get Brined Pork chops
- Prepare of Peeled potatoes
- Give Melted butter
- Give of Asparagus
- Make ready for Juice of half a lemon
- You need 1 teaspoon for malt vinegar
- Need 2 for egg yokes
- Require for Pork gravy
- Make ready for Apple sauce
Do not allow pork chops to become engulfed in flames. Transfer cooked pork chops to a cutting board or serving platter and serve immediately. Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce. Brining the chops is key and scoring the potatoes make them super crispy.
Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce how to cook:
- 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
Finished with a pork gravy and apple sauce. Lay the pasta sheet out on your floured work surface. These juicy and tender Bacon Wrapped Stuffed Pork Chops may be baked in the oven or grilled out on the barbie!. By using a sharp paring knife, cut a little opening for the pocket on the very top of each cut chop. Skillet Pork Chops with Mushroom Sauce.
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