Pork Ribeye Chop Oscar

• 14 ounces bone-in pork chops wt ribeye, rib, frenched, pounded, and brined
• black pepper As needed, mix fresh ground
• 1 soft shell crabs each hotel, quartered or cut in half, tempura fried, approximately 4-4.5 inches and average 2.5 oz in weight
• asparagus As needed, pan or oven roasted
• Bearnaise sauce As needed, prepared, held warm

1. 1. Brine chops for 2 to 4 hours. Remove from brine rinse and pat dry before cooking
2. 2. Liberally season chops on all sides
3. 3. Grill or pan sear chops for 4-6 minutes per side (depending on thickness) or until medium rare to medium. Approximately 142 degrees Fahrenheit and let rest for 3-5 minutes
4. 4. As pork is cooking, prepare tempura battered soft shell crab and asparagus then set aside
5. 1. In center of plate place Ribeye chop with bone pointing to 12:00
6. 2. On top center of chop, crisscross asparagus
7. 3. On top of asparagus place soft shell crab with legs pointing up
8. 4. Top with desired amount of Bearnaise sauce

ribeye, black pepper, shell, buearnaise sauce

Taken from www.yummly.com/recipe/Pork-Ribeye-Chop-Oscar-2255254 (may not work)