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
3 tablespoons lemon juice, divided
2 egg yolks
1 teaspoon tarragon vinegar
1/2 teaspoon dried tarragon leaves, crushed
3/4 cup hot melted butter
Servings: 4
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.
3. Meanwhile, prepare béarnaise sauce: Place egg yolks, the remaining tablespoon of lemon juice, vinegar and tarragon in blender container; cover and blend about 5 seconds.
4. 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.
5. Place chops on individual serving plates. Top each with béarnaise sauce, asparagus spears and crab pieces.
Preparation Time: 30 minutes
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
3 tablespoons lemon juice, divided
2 egg yolks
1 teaspoon tarragon vinegar
1/2 teaspoon dried tarragon leaves, crushed
3/4 cup hot melted butter
Servings: 4
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.
3. Meanwhile, prepare béarnaise sauce: Place egg yolks, the remaining tablespoon of lemon juice, vinegar and tarragon in blender container; cover and blend about 5 seconds.
4. 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.
5. Place chops on individual serving plates. Top each with béarnaise sauce, asparagus spears and crab pieces.
Preparation Time: 30 minutes
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