Wildfire Horseradish Crusted Pork Chops

photo by Vicky Bryant




- Ready In:
- 35mins
- Ingredients:
- 12
- 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
-
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.
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Reviews
-
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!!!
-
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!
-
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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RECIPE SUBMITTED BY
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