• 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)
  • Béarnaise 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 Béarnaise sauce
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