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.
- 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)
- 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.