Horseradish Pork Chops Food

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.

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.

PORK CHOPS WITH MUSHROOMS AND A MILD HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees.
• Remove any extra fat from chops and season with salt and pepper.
• Dredge chops in flour, covering both sides.
• Dip floured chops first into beaten eggs and then into the breadcrumbs.
• Place oil in ovenproof skillet over medium heat. When oil is hot,add chops and cook for 2 minutes on each side. Then place skillet in preheated oven for 10 minutes. Do not cover.
• Remove chops from skllet and keep warm.
• Add butter to skillet( do not clean out skillet first) and place on medium hot burner on stovetop. Add mushrooms and saute for 2 minutes.
• Add the flour and the horseradish and mix well.
• Add the chicken stock and cook for 2-3 minutes.
• Season to taste and serve with tomato wedges for garnish.

SPICE RUBBED PORK CHOPS WITH HORSERADISH MAPLE GLAZE AND MAPLE GLAZED GRILLED SWEET POTATOES

Steps:

• Combine all ingredients in a medium bowl.;
• Combine all ingredients in a small bowl.;
• Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze.
• 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze
• Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side.

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.

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.

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.

PORK CHOPS WITH CRANBERRY HORSERADISH SAUCE

Steps:

• Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder. Set aside.
• Put the flour, salt, and pepper in a bag.
• Heat a large covered skillet, add the oil.
• Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
• Brown pork on both sides, 2-3 minutes. (I barely had enough room for the 2lbs of pork cutlets - there were about 8 of them - in my 14" skillet, so you may need to do this in batches.).
• Add the sauce from step one and coat the pork with it. Cover and cook on med-low for 10 minutes.
• I served with white rice and carrots.

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 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 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.

CREAMY HORSERADISH SAUCE FOR PORK CHOPS

Steps:

• ***Directions For The Sauce
• Simply combine all the ingredients in a large mixing bowl
• Whisk them together vigorously until thoroughly combined
• It's best to serve chilled so store in the refrigerator
• ***Directions For The Pork Chops
• Preheat oven to 350 degrees F
• Pat the meat down with paper towels to remove extra moisture
• Sprinkle them with salt and pepper
• Bring a cast iron skillet to a medium high heat before placing pork chops in the pan (4 at a time is good)
• Sear the meat for 5 minutes per side then put the meat in the oven for 15 minutes