Pork Chops With Asparagus and Hollandaise

Step 1Prepare the one-minute Hollandaise. Place ¹/₂ cup butter or ghee into a wide mouthed jar, with enough room for a hand blender to fit into. Melt the butter in the microwave.

Step 2Add 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.

Step 3Heat a frying pan over med-high heat and melt the remaining ghee. Cook the pork chops for 6 minutes on each side and then rest for 5 minutes.

Step 4Meanwhile, bring a pot of water to the boil and then blanch the asparagus for 5 minutes. Remove from the water and drain well.

Step 5Serve pork chops with asparagus spears placed over them, and then drizzle the hollandaise over the top.

Step 6Store 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.