Easiest Way to Cook Appetizing Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce

Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce. 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. Easy recipe made on one sheet pan for parmesan crusted pork chops, potatoes, and asparagus.

I like to start with two egg yolks when making a hollandaise sauce, which will make enough for about four people. You can double the recipe if you are serving a larger crowd. This Healthy Hollandaise Sauce is a lighter, GUILT-FREE "faux" Hollandaise Sauce that tastes just as good as the real thing WITHOUT ANY butter! 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 achieve it.

Ingredients of Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce

1. Prepare of Brined Pork chops.
2. Prepare of Peeled potatoes.
3. It's of Melted butter.
4. It's of Asparagus.
5. It's of Juice of half a lemon.
6. Prepare 1 teaspoon of malt vinegar.
7. Prepare 2 of egg yokes.
8. You need of Pork gravy.
9. It's of Apple sauce.

It's luxuriously creamy thanks to the Greek yogurt and delightfully flavorful due to to hand picked seasonings, that you won't even miss the butter! 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.

Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce instructions

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.

Cover with cold water and bring to a boil. Temper the heat slightly and allow to. First time I tried hollandaise sauce and it was perfect. I will never do it any other way. Atkins and Potts buttery hollandaise classic sauce with subtle butter and lemon notes.