11 Reviews

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.

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Kathy :-( May 18, 2002

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

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Bad Knees January 17, 2002

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!!!

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Love to Eat!! September 01, 2009

Excellent! I made this using a 350g pork tenderloin. I marinated the tenderloin as described, then molded the horseradish crust around it (do not pre-brown the tenderloin); bake at 375° for about 45 minutes (internal temp of 160°F); allow to set 10 minutes after removing from oven to slice; sprinkle any loose crust over slices. Remains juicy and tender. Thanks for posting!

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FlemishMinx January 31, 2005

I loved the flavor the marinade imparted and the horseradish crust. I marinated the chops for several hours. My chops were not as thick as recommended, so I adjusted the cook & baking time and the result was amazing & super moist! Be sure your horseradish is fresh, mine was not very strong. I combined the crust ingredients in the food processor. Used 1/2 C of butter, may use more next time & less bread crumbs. I had more than enough crust and saved the extra and froze it in a log shape for further use. Thanks for sharing this gem.

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Chicagoland Chef du Jour January 08, 2014

Very good!!! I sliced a pork loin into thick chops. Love the flavor. I only let the chops marinate about an hour, and then were still great.

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Charmie777 January 28, 2009

This was out of this world. I used the recipie exactly for the pork chops & then I put the crust on a talapia fillet and cooked it completly in the oven and it was great!! Thanks !!

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Gail2293 July 24, 2008

WOW!! I loved these! I did half the butter and added about 2 tablespoons of bluecheese, which was fantastic. This is a great simple recipe that I can easily fit into my hectic schedule! Thanks!!

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jade monkey March 23, 2008

This was very good. I think I overcooked my pork chops a little bit. They were slightly dry. I did what another reviewer did and didn't brown the pork chops and I baked them at 375 degrees. I had some boiled Baby Yukon Gold potatoes with it. I had left over mixture that I put it on the potatoes. I put the rest of it on my plate to dip the potoes in as well. It was good! I think next time I make them I will use less bread crumbs. Thanks for such a good recipe.

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AuntWoofieWoof September 11, 2007

Wowzers! The title says it all. These were fantastic and a keeper! Thanks for this recipe.

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Mari April 27, 2007
Wildfire Horseradish Crusted Pork Chops