Pork Oscar

Name: Pork Oscar
Ingredients: 4 butterflied pork chops cut 1/2-inch thick; 10 ounces asparagus spears frozen; 1/4 pound crab leg cooked and shelled; black pepper to taste; 1/3 cup flour; 1 teaspoon butter; 1/2 cup dry white wine; 3 tablespoons lemon juice divided; 2 egg yolks; 1 teaspoon tarragon vinegar; 1/2 teaspoon dri tarragon leaves, crush

11 ingredients

4 steps

Ingredients

4 butterflied pork chops cut 1/2-inch thick
10 ounces asparagus spears frozen
1/4 pound crab leg cooked and shelled
black pepper to taste
1/3 cup flour
1 teaspoon butter
1/2 cup dry white wine
3 tablespoons lemon juice divided
2 egg yolks
1 teaspoon tarragon vinegar
1/2 teaspoon dri tarragon leaves, crush

Directions

1

Cook asparagus according to package directions; set aside and keep warm. Cut crab legs into 1-inch pieces and set aside.
2

Dredge chops in flour and pepper. In a nonstick skillet heat the butter; add chops and brown on both sides. Add wine and 2 tablespoons lemon juice; cover and simmer about 4-5 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
3

Meanwhile, prepare bearnaise sauce: Place egg yolks, the remaining tablespoon of lemon juice, vinegar and tarragon in blender container; cover and blend about 5 seconds. Gradually add 1/3 of the melted butter in a slow, steady stream with blender running at low speed. Turn blender to high speed; slowly add the remaining butter and blend until thick.
4

Place chops on individual serving plates. Top each with bearnaise sauce, asparagus spears and crab pieces.