In this recipe, which tastes fantastic as a side dish or condiment, fresh carrot coins are pickled in a sweet and sour mixture with thinly sliced ginger.
| Prep Time: | 5 mins |
| Cook Time: | 45 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 boneless pork chops
- ¼ cup melted butter
- ¼ cup dry bread crumbs
- ¼ cup prepared horseradish
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-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.
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 1 g |
| Protein | 32 g |
| Saturated Fat | 10 g |
| Sodium | 229 mg |
| Sugars | 2 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Seasoned chops with seasoning salt, basil, pepper. Cut onion to layer at bottom of glass dish. Broiled low for a few minutes.
Too much butter to bread crumb/horseradish mixture. I spiced my pork chops with garlic powder, onion powder, hot paprika, cayenne, salt and pepper. Cooked on the bed of onions to a temp of 140. Just greasy, tough pork chops. No horseradish taste at all
I followed the suggestions from some reviews (onion slices on the bottom, and season the pork) – it Turned out great. Everyone loved the taste. Super easy to make.
I followed the recipe to a T, but they definitely came out way too strong! All anyone could taste was horseradish!
I added some garlic powder, salt and pepper to the chops then seared them first because they were thick and I wanted to lock in the moister of the meat. I also added a little Panko to the herb seasoned bread crumbs. Baked for about 20 minutes then broiled the top to give the bread crumbs some crispiness. Came out really juicy and tasty.
I have to admit I was very surprised by this recipe. I wasn’t expecting too much from just 4 ingredients (and no salt and pepper!), but it turned out pretty tasty. I did knock off a star because the cook time is way too long and in the very least, some salt and pepper should be used on the chops. I used 1-inch thick center cut loin chops and they were plenty done after 25 minutes. The topping wasn’t brown enough for my tastes, so I stuck the chops under the broiler for 3 minutes. Perfect! Next time, after seasoning the chops with salt and pepper, I might brown them first in a skillet to get some color on them before topping them with the horseradish mixture. As others have mentioned, yes, you DO need to like horseradish to like this dish, but it IS called Horseradish Pork Chops after all! Even so, I did not find the horseradish flavor overpowering like some reviewers claimed.
My son loved this recipe. Me, not so much.
Not impressed. The crumb mixture had a nice flavor, however it was too soggy even with an extra 10 minutes in the oven. The meat itself was bland; I put salt & pepper on it before cooking which helped a little. Will not be making this one again.
this was excellent! we all really enjoyed it in the pork chops came out very juicy. I followed other reviewers suggestions and seasoned with salt and pepper before spreading.
Although the recipe is for four servings, I cooked two pork chops. I prepared, however, the horseradish coating as if for four. In other words, I had plenty of the coating, a good thing, because it is tasty. I also substituted ground horseradish for half of the creamy horseradish sauce. It turned out well: the pork chops were moist and flavorful. The horseradish coating nicely complimented the pork. In all, this recipe makes a nice addition to the permanent collection.
I included a little broth so the chops would not dry out. Flavor was light I think I would add some spices on the chop before the topping next time. The broth made the chops very tender.
I recently made this pork chop recipe in the toaster oven. For the two of us, I used two thick cut boneless chops that had been previously brined, and used the full crumb mixture from the recipe. I used Panko crumbs. Be careful not to over cook. I cooked ours 20 min. at 375 degrees. If you like horseradish like we do, this is a quick and easy must try recipe. Enjoy.
Simple and delicious
We loved these chops. I didn’t have any bread crumbs, so I crushed Town House crackers. Also, maybe my stupidity, but I expected it to be a breaded pork chop. I put the very wet breading on both sides of the chops. The bottom was still very wet…not crisp. But the pork was well done. Great taste though.
This was just OK. If I make it again, I’ll cut back on butter, the topping never really got crisp, it stayed mushy.
4 ingredients and quick prep…what’s not to like? Purchased some boneless pork chops on sale and was looking for an easy recipe that wouldn’t leave the chops dry. This recipe fit the bill. House smelled great while they were cooking and the taste was even better. Husband and kids loved it too. Chops were nice and moist (used thick 1 1/2 inch chops). Served with some green beans and mashed potatoes. Will definitely be making again.
As suggested I baked it on a bed of onions with the extra spices it was delicious moist and flavourful with a nice little kick from the horseradish
When I tasted the coating before putting it on the pork chops, it was extremely horseradishy and I worried that it would be too spicy for my family. Because of that, I put it on only one side. My family reported that it mellowed considerably during baking. End result? They loved it and want me to make it again. That will be very easy to do, since it only has 4 ingredients, including the pork chops.
I’ve made this recipe several times and every!!! Time it comes out just as good as the last. Diffently a keeper
Super easy! Love, love. Need I say more?
I grew up with horseradish, my family grew it, processed it and sold it. My husband and I enjoyed them. They where moist juicy and tender. I followed recipe, and will be making them again.