These man-sized chops are
served up with the hearty bite of horseradish. They look elegant,
but actually they’re easy--the perfect focus for a dinner
party menu. Add mashed potatoes, buttered asparagus spears and
a tossed green salad to complete the meal.
Wildfire
Horseradish-Crusted Pork Chops
- 4 pork center loin chops,
1 1/2 to 2 inches thick
2 crushed garlic cloves
1 teaspoon chopped rosemary
1 teaspoon minced thyme
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon olive oil
1 stick butter, softened (1/2 cup)
6 tablespoons prepared horseradish
1/2 teaspoon ground black pepper
1 cup fine dry breadcrumbs
- In a large self-sealing
bag, mix together the garlic, herbs and 2 tablespoons olive oil;
add chops and seal bag; refrigerate overnight.
- Heat oven to 475 degrees
F.
- Remove chops from bag;
season with salt and pepper.
- Heat 1 teaspoon olive
oil in a large skillet over medium-high heat. Add chops and cook
for 5 minutes; turn and brown for 5 minutes more.
- Remove chops to shallow
baking dish; top each chop with 1 to 2 tablespoons horseradish
crust and place in oven for 6 to 8 minutes, until crust is golden
brown.
- Horseradish Crust: In
large mixing bowl, beat together well butter, horseradish, black
pepper and bread crumbs. Cover and refrigerate until ready to
use; refrigerate any leftovers.
Makes 4 servings.
Nutrition Facts:
Calories 387 calories
Protein 32 grams
Fat 23 grams
Sodium 811 milligrams
Cholesterol 125 milligrams
Recipe provided courtesy
of Pork, The Other White Meat.
