Post by marlaoh on Sept 28, 2004 8:03:37 GMT -6
Pork Oscar
Prep: 30 min, Cook: 20 min.
10 ounces asparagus, fresh, canned, or frozen and thawed
1/3 cup all purpose flour
4 boneless butterflied porkchops, cut 1/2 inch thick
3/4 cup unsalted butter, melted
1/2 cup dry white wine
3 Tbs. lemon juice
2 egg yolks
1 tsp. tarragon vinegar
1/2 tsp. dried tarragon leaves, crushed
1/4 lb. crab legs, cooked and shelled and cut into 1 inch pieces
If using fresh asparagus, place in a steamer basket over boiling water. Cover pan and steam 4-5 minutes or until bright green and almost tender. If using canned or frozen asparagus, place in saucepan and cook until heated. Set aside and keep warm. Place flour and pepper to taste in a shallow bowl. Dredge chops in flour mixture. Heat 1 tsp. butter in a heavy nonstick skillet over medium heat. Add chops and brown on both sides. Add wine and 2 Tbs. lemon juice. Cover and simmer 4-5 minutes.
Prepare bearnaise sauce: Place egg yolks, remaining lemon juice, vinegar and tarragon in blender. Cover and blend about 5 seconds. Gradually add 1/3 of the remaining melted butter in a slow, steady stream with blender running at low speed. Turn blender to high speed. Slowly add remaining butter and blend until thick. Place chops on individual serving plates. Top each with bearnaise sauce, asparagus spears and crab pieces
Prep: 30 min, Cook: 20 min.
10 ounces asparagus, fresh, canned, or frozen and thawed
1/3 cup all purpose flour
4 boneless butterflied porkchops, cut 1/2 inch thick
3/4 cup unsalted butter, melted
1/2 cup dry white wine
3 Tbs. lemon juice
2 egg yolks
1 tsp. tarragon vinegar
1/2 tsp. dried tarragon leaves, crushed
1/4 lb. crab legs, cooked and shelled and cut into 1 inch pieces
If using fresh asparagus, place in a steamer basket over boiling water. Cover pan and steam 4-5 minutes or until bright green and almost tender. If using canned or frozen asparagus, place in saucepan and cook until heated. Set aside and keep warm. Place flour and pepper to taste in a shallow bowl. Dredge chops in flour mixture. Heat 1 tsp. butter in a heavy nonstick skillet over medium heat. Add chops and brown on both sides. Add wine and 2 Tbs. lemon juice. Cover and simmer 4-5 minutes.
Prepare bearnaise sauce: Place egg yolks, remaining lemon juice, vinegar and tarragon in blender. Cover and blend about 5 seconds. Gradually add 1/3 of the remaining melted butter in a slow, steady stream with blender running at low speed. Turn blender to high speed. Slowly add remaining butter and blend until thick. Place chops on individual serving plates. Top each with bearnaise sauce, asparagus spears and crab pieces