Ingredients
-
-
1/2 - 1
-
6
-
1/4
-
1
-
-
4
-
2
-
1
-
1
-
-
-
-
-
Directions
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., 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.
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Steps
|
1
Done
|
Horseradish Crust: |
|
2
Done
|
in a Large Mixing Bowl, Beat Together Well 1 Stick Butter, 6 Tablespoons Horseradish, Ground Pepper and Fine Bread Crumbs. |
|
3
Done
|
Cover and Refrigerate Until Use. |
|
4
Done
|
Pork Chops: |
|
5
Done
|
in a Large Zip Lock Bag, Mix Together the Garlic, Herbs and 2 Tablespoon Olive Oil, Add Chops and Seal Bag. |
|
6
Done
|
Shake and Refrigerate Overnight. |
|
7
Done
|
Remove Chops from Bag, Season With Salt and Pepper. |
|
8
Done
|
Heat Oven to 450f. |
|
9
Done
|
Heat the Teaspoon Olive Oil in a Large Non-Stick Frypan Over Medium High Heat. |
|
10
Done
|
Add Chops and Cook For 5 Minutes, Turn and Brown For 5 Minutes More. |
