Easy Pork Chops With Asparagus and Hollandaise

4.7 stars, average of 19 ratings

Easy Pork Chops With Asparagus and HollandaisePin recipeFollow us 78.1k

This is a quick and easy weeknight dinner.

Tender and juicy pork chops, teamed with sweet spears of asparagus, lovingly blanketed in the fastest hollandaise sauce you’ll ever make.

At less than 3 grams of net carbs per serving, it’s also perfect for those nights when you need a super low carb meal. Enjoy!

Hands-on Overall

Nutritional values (per serving)

2.8 grams 2.2 grams 36 grams 58.8 grams 29.5 grams 690 calories
Total Carbs4.9grams
Fiber2.2grams
Net Carbs2.8grams
Protein36grams
Fat58.8grams
of which Saturated29.5grams
Calories690kcal
Magnesium51mg (13% RDA)
Potassium743mg (37% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (21%), fat (77%)

Ingredients (makes 3 servings)

  • 1/2 cup butter, ghee or extra virgin olive oil (120 ml/ 4 fl oz)
  • 3 large egg yolks
  • 1 tbsp lemon juice (15 ml)
  • 3 pork loin chops, bone in (200 g/ 7.1 oz each), or use 3 boneless pork chops (150 g / 5.3 oz each)
  • 2 tbsp ghee or lard (30 g/ 1.1 oz)
  • 300 g asparagus spears (10.6 oz)
  • salt and pepper, to taste

Note: If a recipe calls for raw eggs and you are concerned about the potential risk of Salmonella, you can make it safe by using pasteurized eggs. To pasteurize eggs at home, simply pour enough water in a saucepan to cover the eggs. Heat to about 60 °C/ 140 °F. Using a spoon, slowly place the eggs into the saucepan. Keep the eggs in the water for about 3 minutes. This should be enough to pasteurize the eggs and kill any potential bacteria. Let the eggs cool down and store in the fridge for 6-8 weeks.

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Instructions

  1. Prepare the one-minute Hollandaise. Place the butter into a wide mouthed jar, with enough room for a hand blender to fit into. Melt the butter in the microwave.
  2. Add the egg yolks and the lemon juice. Place the hand blender in the bottom of the jar and blitz until well combined, lifting it slowly as you blend. Taste and season, if required.
    Easy Pork Chops With Asparagus and Hollandaise
  3. Heat a frying pan over med-high heat and melt ghee. Cook the pork chops for 6 minutes on each side and then rest for 5 minutes.
    Easy Pork Chops With Asparagus and Hollandaise
  4. Meanwhile, bring a pot of water to the boil and then blanch the asparagus for 5 minutes. Remove from the water and drain well.
    Easy Pork Chops With Asparagus and Hollandaise
  5. Serve pork chops with asparagus spears placed over them, and then drizzle the hollandaise over the top.
  6. Store the pork and asparagus in the refrigerator, wrapped for 2 days.
    Store the hollandaise in its jar, with the lid on, in the refrigerator for 4 days, warming it before use.
    Easy Pork Chops With Asparagus and Hollandaise
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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (3)

This was amazing. I’ve never made hollandaise so easy. My hubby is making those nom nom sounds and saying this is really good. Thank you for share your recipe.

Reply

This recipe was really great! It was quick and easy to put together.

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I loooove easy recipes like these! And I just learnt how to make hollandaise in a minute! Keep them coming

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