Wildfire Horseradish Crusted Pork Chops

Submitted by Derf2440

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

 

• 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

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.

Reviews

[Kathy]

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.

 

[Bad Knees]

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

 

[Love to Eat]

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!!!

 

[FlemishMinx]

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!

 

[Chicagoland Chef du]

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.