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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.
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tablespoons prepared hot
ground black pepper
cup fine dry breadcrumb
pork loin chops (1 1/2 inch thick)
or 1 teaspoon chopped
cracked black pepper
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.
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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