Prep 15 mins
Cook 20 mins
Wildfire is the name, it lives up to it. Very good! from an ad for pork, the other white meat.
- 1⁄2-1 cup softened butter
- 6 tablespoons prepared hot horseradish
- 1⁄4 teaspoon ground black pepper
- 1 cup fine dry breadcrumb
- 4 pork loin chops (1 1/2 inch thick)
- 2 garlic cloves, smashed
- 1 teaspoon rosemary
- 1 teaspoon chopped thyme or 1 teaspoon chopped dried thyme
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
- 1 teaspoon olive oil
- Horseradish crust:.
- In a large mixing bowl, beat together well 1 stick butter, 6 tablespoons horseradish, ground pepper and fine bread crumbs.
- Cover and refrigerate until use.
- Pork Chops:.
- In a large zip lock bag, mix together the garlic, herbs and 2 tablespoon olive oil, add chops and seal bag.
- Shake and refrigerate overnight.
- Remove chops from bag, season with salt and pepper.
- Heat oven to 450°F.
- Heat the teaspoon olive oil in a large non-stick frypan 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 6 to 8 minutes until crust is golden brown.
Lots of fire. My all-time favorite pork chop recipe. Couldn't get enough of the topping. Wow. I used italian-seasoned bread crumbs and 1/2 cup of butter.
Prepped the night before, cooked after I got home from work - all took under an hour. I had to fry a little longer to cook through. It was very good
I liked the flavor a lot. I used panko crumbs. Next time I think I'll cook it totally in the oven to get the crust more crisp. Mine turned out very similar to the first three pictures here and I would like it more crisp. Thanks for posting!! Update 9/1/09: Made it as I described above 18-20 minutes total and hit it with the broiler for 2 minutes halfway thru and for the last 2 minutes. PERFECT!!!