Wildfire Horseradish Crusted Pork Chops Food

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.

WILDFIRE HORSERADISH CRUSTED PORK CHOPS

Steps:

• in zip lock bag, mix garlic, herbs and 2 T olive oil. Add chops and seal bag, refrigerating overnight. Remove from bag, season with salt and pepper Heat oven to 450 Heat 1 tsp olive oil in large pan 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 with 1-2 T horseradish crust and place in oven for 6-8 minutes. Beat together 1 stick butter, 6 T horseradish, pepper & bread crumbs.

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.

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.

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.