Wildfire Horseradish-Crusted Pork Chops
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.
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 bread crumbs
- In a large self-sealing bag, mix together the garlic, herbs and 2 tablespoons olive oil; add chops and seal bag; refrigerate overnight.
- Preheat oven to 475°F (245°C).
- 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.
Recipe provided courtesy of National Pork Board.