Recipe: Pork Oscar (with Bearnaise Sauce, Asparagus, and Crab) (blender)

PORK OSCAR

4 pork loin butterfly chops, cut 1/2 inch thick
1 (10 ounce) package frozen asparagus spears
1/4 pound crab legs, cooked and shelled
ground Black pepper (to taste)
1/3 cup all-purpose flour
1 teaspoon butter
1/2 cup dry white wine
3 tablespoons lemon juice, divided use
2 egg yolks
1 teaspoon tarragon vinegar
1/2 teaspoon crushed dried tarragon leaves
3/4 cup hot melted butter

Cook asparagus according to package directions; set aside and keep warm.

Cut crab legs into 1-inch pieces and set aside.

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.

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.

TO SERVE:
Place chops on individual serving plates. Top each with b arnaise sauce, asparagus spears and crab pieces.

Servings: 4
Source: National Pork Producers Council