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Sometimes pork chops just seem so boring, especially in the winter when you can’t get outside and grill. I was looking for a way to add extra pizzazz to pork. This recipe is quick and flavorful. When you first pull them out of the oven, the horseradish smells really strong. Don’t worry- the taste is on point.

Horseradish-Crusted Pork Chops

The chops:

  • 5 thin cut pork chops
  • 2 cloves garlic, minced
  • 1 tsp fresh minced rosemary
  • 1 tsp dried basil (I would have used fresh if it was in season)
  • salt and pepper to taste
  • 1/2 tbsp butter
  • 1 tsp olive oil

The crust:

  • 1/2 stick butter
  • 1/2 cup bread crumbs
  • 3 tbsp prepared horseradish
  • Black pepper, as desired

In a pan, saute the garlic, basil and rosemary in butter and olive oil. Salt and pepper the chops. Place chops on top of sauteed herbs. Cook on each side for 3 minutes on medium heat. (If they are not cooked through, do not worry. They will cook more in the oven.) Preheat the oven to 425 degrees F. Remove the chops from the skillet and allow to cool enough to handle. Meanwhile, combine the crust ingredients and mix well. Spread the crust mixture evenly over the chops. Place topped chops in a baking dish and slide into the oven. Bake for 10 minutes or until the topping is bubbly. In the last 30 seconds or so, broil the chops on low to brown the topping.

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