Ingredients
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1/2-1 cup softened butter
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1/4 teaspoon ground black pepper
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1 cup fine dry breadcrumb
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4 pork loin chops (1 1/2 inch thick)
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2 garlic cloves, smashed
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1 teaspoon rosemary
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1 teaspoon chopped thyme or 1 teaspoon chopped dried thyme
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2 tablespoons olive oil
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1 teaspoon salt
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6 tablespoons prepared hot horseradish
Instructions
- Horseradish crust:
- In a large mixing bowl, beat together well 1 stick butter, 6 tablespoons horseradish, ground pepper and fine bread crumbs.
- Cover and refrigerate until use.
- Pork Chops:
- In a large zip lock bag, mix together the garlic, herbs and 2 tablespoon olive oil, add chops and seal bag.
- Shake and refrigerate overnight.
- Remove chops from bag, season with salt and pepper.
- Heat oven to 450°F.
- Heat the teaspoon olive oil in a large non-stick frypan 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 to 2 tablespoons horseradish crust and place in oven 6 to 8 minutes until crust is golden brown.