Wildfire Horseradish-Crusted Pork Chops

Name: Wildfire Horseradish-Crusted Pork Chops
Total time: 1800 s
Yield: 4 servings
Ingredients: 4 New York pork chops top loin, 1 1/2 - 2 inches thick; 2 cloves garlic crushed; 1 teaspoon rosemary chopped; 1 teaspoon thyme minced; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper coarsely ground; 1 teaspoon olive oil; 1 stick butter softened; 6 tablespoons horseradish; 1/2 teaspoon black pepper; 1 cup bread crumbs fine

Pork

12Ingredients

┅Calories

30Minutes

Description

These man-sized chops are served up with the hearty bite of horseradish. They look elegant, but actually they’re easy--the perfect focus for a dinner party menu. Add mashed potatoes, buttered asparagus spears and a tossed green salad to complete the meal.

Ingredients

servings:

4 New York pork chops (top loin, 1 1/2 - 2 inches thick)
2 cloves garlic (crushed)
1 teaspoon rosemary (chopped)
1 teaspoon thyme (minced)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper (coarsely ground)
1 teaspoon olive oil
1 stick butter (softened)
6 tablespoons horseradish
1/2 teaspoon black pepper
1 cup bread crumbs (fine)

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Directions

In a large self-sealing bag, mix together the garlic, herbs and 2 tablespoons olive oil; add chops and seal bag; refrigerate overnight.
Heat oven to 475 degrees F. Remove chops from bag; season with salt and pepper. Heat 1 teaspoon olive oil in a large skillet 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 1-2 tablespoons horseradish crust and place in oven for 6-8 minutes, until crust is golden brown and until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Horseradish Crust: In large mixing bowl, beat together well butter, horseradish, black pepper and bread crumbs. Cover and refrigerate until ready to use; refrigerate any leftovers.
Serves 4.

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