Horseradish Crusted Pork Chops Food

HORSERADISH PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
• Bake in the preheated oven until the chops are tender, about 45 minutes.

HORSERADISH CRUSTED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
• Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
• Bake in the preheated oven until the chops are tender, about 30 to 40 minutes depending on the thickness of your pork chops. Place the pork on the top rack for the last couple of minutes to get the crust nice and golden.

HORSERADISH-CRUSTED BRISKET WITH CARROTS

Steps:

• Prepare the brisket: Preheat the oven to 350 degrees. Generously season the brisket with salt and pepper, then coat with the flour in a large bowl. Heat the olive oil in a large Dutch oven or ovenproof pot over medium-high heat. Brown the brisket on all sides, about 10 minutes. Transfer the meat to a plate.
• Add the onions and 2 teaspoons salt to the pot and cook, stirring, until soft, about 5 minutes. Add the garlic and cook, stirring, until the onions are caramelized, about 10 more minutes. Add the tomato paste and cook about 5 more minutes. Add the wine and 1 cup water, scraping up the browned bits from the bottom of the pot. Stir in the sugar. Reduce the heat to maintain a low simmer.
• Tie the celery, rosemary and bay leaves together with kitchen twine and add to the pot along with the brisket and carrots. Cut a round of parchment paper to fit inside the pot; place directly on top of the liquid, then cover with the lid. Transfer to the oven and cook 3 hours, 30 minutes.
• Meanwhile, make the crust: Mince and mash the garlic with 1 teaspoon salt. Coarsely grate the horseradish. Chop the parsley with the horseradish and garlic paste until the mixture is moist.
• Remove the pot from the oven, discard the parchment and transfer the meat to a rimmed baking sheet. Increase the oven temperature to 375 degrees F. Brush the top of the brisket with the mustard, then pat with the horseradish mixture. Return the meat to the pot and bake, uncovered, until the crust is golden, 30 to 35 minutes.
• Transfer the brisket to a cutting board. Discard the celery-herb bundle and skim the fat from the braising liquid; thin the remaining liquid with water, if desired. Slice the meat against the grain. Serve with the carrots, onions and braising liquid.

PORK TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.

WILDFIRE HORSERADISH CRUSTED PORK CHOPS

Steps:

• 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.

GARLIC-HERB-CRUSTED PORK CHOP DINNER FOR ONE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 6x8-inch casserole dish with cooking spray.
• Coat one side of the pork chop with mayonnaise and press panko into the mayonnaise.
• Pour rice mix into the prepared casserole dish. Add water and cream; stir to combine. Place pork chop, coated-side up, into the dish and top with Parmesan cheese.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS WITH HORSERADISH-MAPLE GLAZE

Steps:

• Combine maple syrup, horseradish, mustard and chile powder.
• Pour over pork chops in bowl, or resealable bag to marinate for 1 hour.
• May be refrigerated, covered, for 1 day; use at room temperature.
• Preheat a gas or charcoal grill to medium high.
• Reserve 3/4 cups of glaze.
• Brush the chops on both sides with olive oil and season with salt and pepper.
• Grill for 3 to 4 minutes, brush with remaining glaze, and turn over.
• Grill for another 3 to 4 minutes, brush, and turn again, for medium-well doneness.
• Arrange chops on a serving platter and brush with the reserved 3/4 cup of glaze.

ROAST PORK LOIN IN HORSERADISH CRUST

Steps:

• To make the roast pork loin:
• Preheat oven to 425°F.
• In a heavy skillet cook bread crumbs in 1 tablespoon oil with salt and pepper to taste over moderate heat, stirring, until golden brown. Transfer bread crumbs to a bowl and toss well with horseradish.
• Pat pork dry and season with salt and pepper. In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and brown pork on all sides, about 5 minutes. Transfer pork to a shallow baking pan and coat top and sides evenly with mustard. Press bread crumb mixture evenly onto mustard and roast pork in middle of oven until a meat thermometer inserted in center registers 155°F. for slightly pink meat (if bread crumbs begin to get too browned arrange a sheet of foil loosely over pork), 25 to 30 minutes. Transfer pork to a cutting board and let stand 5 minutes.
• Cut pork into 1/4-inch-thick slices and serve with cabbage and onions.
• To make the cabbage and onions:
• In a large heavy skillet heat oil over moderate heat until hot but not smoking and cook cabbage and onion, stirring, 10 minutes, or until just tender. Stir in water, vinegar, sugar, and salt and pepper to taste and simmer, stirring occasionally, until almost all liquid is evaporated and vegetables are tender, about 15 minutes. Serves 2.

PORK CHOPS, WITH MUSTARD OR HORSERADISH

Steps:

• Season chops well with the salt and pepper, spread on the mustard or a paste of horseradish and vinegar. Let stand for several hours in the fridge.
• Melt butter in a pan and brown chops lightly on both sides. Add beef stock, wine or 1/2 cup of each. Cover and stew over low heat until chops are done, about 1/2 hour. Remove chops from liquid and whisk in sour cream.

ROAST PORK IN HORSERADISH CRUST

Steps:

• Preheat oven to 475°F.
• Cook bread crumbs in 1 Tbsp oil with salt and pepper to taste over moderate heat, stirring until golden brown.
• Transfer to bowl and toss well with horseradish.
• Pat pork dry and season with salt and pepper. Brown pork in remaining oil, about 5 minutes or until well browned. Transfer to a baking pan.
• Mix mustard and mayonnaise. Coat top and sides evenly with mixture and press bread crumb mixture evenly onto meat.
• Place roast in the middle of oven. Roast until a meat thermometer inserted in center registers 145F degrees, 25 to 30 minutes.
• Let rest and cut into 1/4 inch thick slices.

PORK CHOPS WITH HORSERADISH APPLES

Steps:

• Pat chops dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté chops, turning once, until browned and cooked through, about 8 minutes. Transfer to a plate and keep warm, loosely covered.
• Reduce heat to medium and add onion, apples, and 1/8 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, about 3 minutes. Add wine and water and simmer, covered, stirring occasionally, until apples are tender but not falling apart, about 12 minutes. Stir in horseradish, chives, and meat juices from plate. Season with salt and pepper. Serve chops with sauce.

GARLIC & HORSERADISH CRUSTED STEAKS

Steps:

• Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
• Spread generously over the beef.
• Marinate, covered, in the refrigerator for 1 to 2 hours.
• Season with kosher salt and additional pepper.
• Grill or broil to desired temperature.
• Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
• Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
• Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.