Pork Ribeye Chop Oscar Recipe | Yummly

Pork Ribeye Chop Oscar

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  • 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)
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    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
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