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 warmed French bread.
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
Black pepper, to taste
1/3 cup all-purpose flour
1 teaspoon butter
1/2 cup dry white wineg 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.
Serves 4.
Nutrition Facts
Calories 582 calories
Protein 32 grams
Fat 43 grams
Sodium 425 milligrams
Cholesterol 273 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
