Horseradish-Crusted Pork Chops
  • 4 1 1/2 " pork center loin chops
  • 2 cloves garlic, minced
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon olive oil
  • 1 stick butter
  • 6 tablespoons prepared horseradish
  • 1/4 teaspoon ground black pepper
  • 1 cup fine dry bread crumbs
  • 1 teaspoon salt
  1. In a large self-sealing bag, mix together the garlic, herbs and olive oil; aded chops and seal bag; refrigerate overnight. Remove chops from bag; season with salt and pepper. Heat oven to 450 degrees. Heat the teaspoon olive oil in a large nonstick skillet 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 1-2 Tablespoons horseradish crust and place in oven for 6-8 minutes until crust is golden brown. For Crust: In large mixing bowl, beat together well the butter and horseradish, pepper and bread crumbs. Cover and refrig