• 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


  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.
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