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.
Make and share this Wildfire Horseradish Crusted Pork Chops recipe from Food.com.
- 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!!!