Wildfire Horseradish Crusted Pork Chops - cooking recipe

Ingredients

Horseradish crust
1/2 - 1 cup softened butter
6 tablespoons prepared hot horseradish
1/4 teaspoon ground black pepper
1 cup fine dry breadcrumb
Pork Chops
4 pork loin chops (1 1/2 inch thick)
2 garlic cloves, smashed
1 teaspoon rosemary
1 teaspoon chopped thyme or 1 teaspoon chopped dried thyme
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 teaspoon olive oil

Preparation

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\u00b0F.
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.