Horseradish Crusted Pork Chops – This was an interesting dinner. I saw the potato recipe in Real Simple and hadn’t heard of it before. When I Googled it, I found out that it is a traditional tapa. The recipe calls for grated plum tomatoes. I had never grated tomatoes, and I used grape tomatoes. It was interesting. I grated until the skin was all that was left. I chopped the skins and added them, too. I thought this was a really good, very flavorful dish, but James didn’t love it. To each each his own, I guess!
I received the pork chop recipe in a recipe exchange from my cousin Stephanie. It’s taken me quite awhile to make it…I am horrible about that! I have so many recipes cut out that I often forget about some. 🙁
But I’m so glad that I got this recipe out. It is really good. The horseradish gives it a nice spiciness and marinating the pork chops overnight gives great flavor to meat that I sometimes find really boring.
Horseradish Crusted Pork Chops
- 4 pork center loin chops, 1 1/2 to 2 inches thick
- 2 crushed garlic cloves
- 1 teaspoon
- chopped rosemary
- 1 teaspoon
- minced thyme
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon olive oi
- l1 stick butter, softened (1/2 cup)
- 6 tablespoons prepared horseradish
- 1/2 teaspoon ground black pepper
- 1 cup fine dry breadcrumbs
- 1. In large mixing bowl, beat together well butter, horseradish, black pepper and bread crumbs. Cover and
- refrigerate until ready to use; refrigerate any leftovers.
1. In a large self-sealing bag, mix together the garlic, herbs and 2 tablespoons olive oil; add chops and seal bag; refrigerate overnight.
2. Heat oven to 475 degrees F.
3. Remove chops from bag; season with salt and pepper.
4. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add chops and cook for 5 minutes; turn and brown for 5 minutes more.
5. Remove chops to shallow baking dish; top each chop with 1 to 2 tablespoons horseradish crust and place in oven for 6 to 8 minutes, until crust is golden brown.
- 2 lbs. diced potatoes
- 1 pound grated plum tomatoes
- olive oil
- 1 tsp. to 1 tbsp. sugar
- 2 bay leaves
- cayenne pepper
- 2 scallions, thinly sliced
1. Toss the potatoes with the tomatoes and olive oil in a baking dish.
2. Add sugar, bay leaves, salt, paprika and cayenne.
3. Bake at 425 until the potatoes are fork tender, 40 minutes.
4. Mix the may with a little water and drizzle over the hot potatoes.
5. Garnish with the scallions and enjoy!