Pork Oscar
By: Anonymous
Published: Saturday, January 2, 2010 - 3:52am

Ingredients




10 ounces pkg. frozen asparagus spears
1/4 pound crab legs, cooked, shelled and at room temperature
4 butterflied, boneless pork loin chops, ½ inch thick
Pepper to taste
 cup all - purpose flour
2 tablespoons butter
2 tablespoons vegetable oil
1/2 cup dry white wine
2 tablespoons fresh lemon juice
Blender bernaise sauce

Preparation

1 Cook asparagus according to package directions; drain and keep warm. Cut crab into 1 1/2 inch pieces. Sprinkle pork with pepper. Dip flour to coat lightly; shake off excess. Cook pork in butter and oil in large skillet over medium heat until brown, about 3 minutes per side. Add wine and lemon juice to skillet; simmer, covered, until pork is tender, 10 to 15 minutes. Place pork on individual serving plates; top with Bernaise sauce, asparagus and crab, dividing evenly. Garnish 


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