Pork Oscar

Pork
Pork Oscar
0
11
150
35

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. 1Cook asparagus according to package directions; set aside and keep warm. Cut crab legs into 1-inch pieces and set aside.
  2. 2Dredge 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. 3Meanwhile, 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. 4Place chops on individual serving plates. Top each with bearnaise sauce, asparagus spears and crab pieces.
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NutritionView more

150Calories
Sodium4%DV100mg
Fat5%DV3.5g
Protein18%DV9g
Carbs5%DV15g
Fiber8%DV2g

PER SERVING *

Calories150Calories from Fat35
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat1.5g8%
Trans Fat
Cholesterol130mg43%
Sodium100mg4%
Potassium320mg9%
Protein9g18%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate15g5%
Dietary Fiber2g8%
Sugars2g4%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.