Subj : St. Oscar 08
To   : All
From : Dave Drum
Date : Tue Mar 23 2021 16:24:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Oscar
 Categories: Pork, Seafood, Vegetables, Wine, Herbs
      Yield: 4 Servings
 
      4    Pork loin butterfly chops;
           - 1/2" thick
     10 oz Box asparagus spears;
           Thawed
    1/4 lb Crab legs; cooked, shelled
           Ground Black pepper
    1/3 c  All-purpose flour
      1 ts Butter
    1/2 c  Dry white wine
      3 tb Lemon juice; divided
      2    Egg yolks
      1 ts Tarragon vinegar
    1/2 ts Crushed dried tarragon
           - leaves
    3/4 c  Hot melted butter
 
  Cook asparagus according to package directions; set aside
  and keep warm.
  
  Cut crab legs into 1" 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 bAcarnaise sauce, asparagus spears and crab
  pieces.
  
  Servings: 4
  
  Source: National Pork Producers Council
  
  RECIPE FROM: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You can fry anything if you have enough batter.
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