Wildfire Horseradish Crusted Pork Chops

Wildfire Horseradish Crusted Pork Chops

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 4
  • About This Recipe

    “Wildfire is the name, it lives up to it. Very good! from an ad for pork, the other white meat.”


    Horseradish crust

  • 1/2-1cupsoftened butter
  • 6tablespoonsprepared hot horseradish
  • 1/4 teaspoonground black pepper
  • 1cupfine dry breadcrumb
  • Pork Chops

  • 4pork loin chops( 1 1/2 inch thick)
  • 2garlic cloves, smashed
  • 1teaspoonrosemary
  • 1teaspoonchopped thyme or 1teaspoonchopped dried thyme
  • 2tablespoonsolive oil
  • 1teaspoonsalt
  • 1/2 teaspooncracked black pepper
  • 1teaspoonolive oil
  • Directions

  • 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.
  • Reviews

  • “Lots of fire.My all-time favorite pork chop recipe.Couldn’t get enough of the topping.Wow.I used italian-seasoned bread crumbs and 1/2 cup of butter.”

  • “Prepped the night before, cooked after I got home from work – all took under an hour.I had to fry a little longer to cook through.It was very good”

  • “I liked the flavor a lot.I used panko crumbs. Next time I think I’ll cook it totally in the oven to get the crust more crisp.Mine turned out very similar to the first three pictures here and I would like it more crisp.Thanks for posting!!Update 9/1/09:Made it as I described above 18-20 minutes total and hit it with the broiler for 2 minutes halfway thru and for the last 2 minutes.PERFECT!!!”

  • “Excellent! I made this using a 350g pork tenderloin. I marinated the tenderloin as described, then molded the horseradish crust around it (do not pre-brown the tenderloin); bake at 375° for about 45 minutes (internal temp of 160°F); allow to set 10 minutes after removing from oven to slice; sprinkle any loose crust over slices. Remains juicy and tender. Thanks for posting!”

  • “Very good!!! I sliced a pork loin into thick chops. Love the flavor. I only let the chops marinate about an hour, and then were still great.”

  • “This was out of this world.I used the recipie exactly for the pork chops & then I put the crust on a talapia fillet and cooked it completly in the oven and it was great!!Thanks !!”

  • “WOW!! I loved these! I did half the butter and added about 2 tablespoons of bluecheese, which was fantastic. This is a great simple recipe that I can easily fit into my hectic schedule! Thanks!!”

  • “This was very good.I think I overcooked my pork chops a little bit. They were slightly dry.I did what another reviewer did and didn’t brown the pork chops and I baked them at 375 degrees. I had some boiled BabyYukon Gold potatoes with it.I had left over mixture that I put it on the potatoes. I put the rest of it on my plate to dip the potoes in as well.It was good! I think next time I make them I will use less bread crumbs. Thanks for such a good recipe.”

  • “Wowzers! The title says it all. These were fantastic and a keeper!Thanks for this recipe.”

  • “I Love horseradish and these were quite yummy! I threw them under the broiler instead and they browned nicely! I love the taste of the marinade:O) I’ll def. be making these again ~ I’ll try to make the topping a little less fattening though! Thanks a ton!”