Pork Oscar

• 4 butterflied pork chops cut 1/2-inch thick
• 10 ounces asparagus spears frozen
• 1/4 pound crab leg cooked and shelled
• black pepper to taste
• 1/3 cup 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 dri tarragon leaves, crush

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 until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
3. 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.
4. Place chops on individual serving plates. Top each with bearnaise sauce, asparagus spears and crab pieces.

pork chops, frozen, crab, black pepper, flour, butter, white wine, lemon juice, egg yolks, tarragon vinegar, tarragon

Taken from www.yummly.com/recipe/Pork-Oscar-2249454 (may not work)