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

Name: Brined Pork Chops with Hasselback Potatoes, tender, buttery Asparagus and sharp Hollandaise Sauce
Cuisine: British
Ingredients: Brined Pork chops; Peeled potatoes; Melted butter; Asparagus; Juice of half a lemon; 1 teaspoon malt vinegar; 2 egg yokes; Pork gravy; Apple sauce

Trevor Hudson @cook_16752539

Shrewsbury UK

This dish has it all. Brining the chops is key and scoring the potatoes make them super crispy. Big comfort food. Finished with a pork gravy and apple sauce. Phenominal family meal.

Trevor Hudson @cook_16752539

Shrewsbury UK

This dish has it all. Brining the chops is key and scoring the potatoes make them super crispy. Big comfort food. Finished with a pork gravy and apple sauce. Phenominal family meal.

Saved

Ingredients

Brined Pork chops
Peeled potatoes
Melted butter
Asparagus
Juice of half a lemon
1 teaspoonmalt vinegar
2egg yokes
Pork gravy
Apple sauce

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Steps

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