Friday, December 18, 2009

Horseradish Crusted Pork Chops

I found this recipe for a pork chop dish I had at Wildfire restaurant chain in Chicago a few years ago. I adjusted the breading ingredients a bit because it made much more than was need but got the tastes pretty darn close.
Horseradish Crust:

½ - 1 cup softened butter
4 tablespoons prepared, hot horseradish
¼ teaspoon ground black pepper
3/4 cup fine dry breadcrumbs

Pork Chops:

4 pork loin chops (1 ½ thick)
2 cloves garlic; smashed
1 teaspoon rosemary
1 1/2 teaspoon dried thyme
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon olive oil

1. HORSERADISH CRUST: In a large mixing bowl, beat together well 1 stick butter, 4 tablespoons horseradish, ground pepper and fine bread crumbs. Cover and refrigerate until use.

2. PORK CHOPS: In a large Ziploc bag, mix together the garlic, herbs and 2 tablespoons olive oil, add chops and seal bag. Shake and refrigerate overnight.

3. Remove chops from bag, season with salt and pepper.

4. Heat oven to 450˚. Heat the teaspoon olive oil in a large non-stick fry pan over medium high heat.

5. Add chops and cook for 5 minutes, turn and brown for 5 minutes more.

6. Remove chops to shallow baking dish, top each chop with 1 to 2 tablespoons horseradish crust and place in oven 6 to 8 minutes or until crust is golden brown.

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