Based on the classic dish, Veal Oscar, this dish is updated and uses butterflied pork chops. Reputedly named for Sweden’s King Oscar II, who reigned over 100 years ago. Serve this very impressive dish with a romaine salad with Caesar dressing and warm French bread.
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
Black pepper, to taste
1/3 cup all-purpose flour
1 teaspoon butter
1/2 cup dry white wine oil
3 tablespoons lemon juice - divided use
2 large egg yolks
1 teaspoon tarragon vinegar
1/2 teaspoon dried tarragon leaves, crushed
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 to 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.
- Place chops on individual serving plates. Top each with bearnaise sauce, asparagus spears and crab pieces.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.