Wildfire Horseradish Crusted Pork Chops

by admin on March 12, 2010

4 1 1/2-inch-thick pork center loin chops
Horseradish Crust (recipe below)
2 cloves garlic, minced
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon olive oil

In a large self-sealing bag, mix together the garlic, herbs and 2 tablespoons olive oil; add chops and seal bag; refrigerate overnight. Remove chops from bag; season with salt and pepper. Heat oven to 450 degrees. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chops and cook for 5 minute, 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.

Horseradish Crust:
In large mixing bowl, beat together well, 1 stick softened butter, 6 tablespoons prepared horseradish, 1/4 teaspoon ground black pepper and 1 cup fine dry bread crumbs. Cover and refrigerate until ready to use; refrigerate any leftovers.

Note: This makes plenty of crust, so I suggest halving the recipe. It’s still plenty for 4 chops

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