Wildfire Horseradish Crusted Pork Chops

Wildfire is the name, it lives up to it. Very good! from an ad for pork, the other white meat.

• Ready In: 35 mins
• Serves: 4

Ingredients

• Horseradish crust

• 1⁄2-1  cup  softened butter
• 6  tablespoons  prepared hot horseradish
• 1⁄4 teaspoon ground black pepper
• 1  cup  fine dry breadcrumb

• Pork Chops

• 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

Directions

1. Horseradish crust:
2. In a large mixing bowl, beat together well 1 stick butter, 6 tablespoons horseradish, ground pepper and fine bread crumbs.
3. Cover and refrigerate until use.
4. Pork Chops:
5. In a large zip lock bag, mix together the garlic, herbs and 2 tablespoon olive oil, add chops and seal bag.
6. Shake and refrigerate overnight.
7. Remove chops from bag, season with salt and pepper.
8. Heat oven to 450°F.
9. Heat the teaspoon olive oil in a large non-stick frypan over medium high heat.
10. Add chops and cook for 5 minutes, turn and brown for 5 minutes more.
11. 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.