Horseradish Crusted Pork Chops - The Baker and The Chef
I grew up in a single parent household.  My mom would make dinner every night.  Every once in a while we would get Arby's sandwiches when they were 5 for $5.  During Lent, we would either have fish sticks or Mc Donald's fish filet sandwiches on Fridays.  And we would sometimes order pizza from the Little Caesar that was just down the street.  But for the most part she would cook dinner from scratch.  I can remember eating a fair amount of pork chops.  Mom like to crust them with that Shake-n-Bake stuff you find in the supermarket.  Essentially they amounted to seasoned bread crumbs, but I guess it was convenient to make because they provided you with the bag to shake it up in.

Back then it was faux pas to cook pork to any temperature other than well done.  We all know where that road leads to.  A dried out, chewy mess.  Well, things have changed over the last few years.  The FDA now says that it is OK to eat pork at 'medium' temperature.  I swear most chefs in this country can probably tell you the exact day this happened.  It was like the best news anyone could have given out.  Bigger than the Bears winning the Super Bowl, bigger than a senate seat scandal, bigger than just about anything.  America would finally be able to enjoy a piece of pork.

This recipe is a grown-up, modernized version of those pork chops mom used to make.  No Shake-n-Bake was used this time though.  What you will have are nicely seasoned pork chops that are full of flavor and as juicy as can be.  The horseradish crust provides texture as well as flavor and makes them look like they just came out of a steakhouse.  Try these at your next family dinner or holiday party.

-The Chef


  • 4oz butter, softened
  • 3Tbsp parsley, chopped
  • 1/2 cup prepared horseradish
  • 1tsp Dijon mustard
  • 1Tbsp mayo
  • 1/8 cup Parmesan cheese
  • 1 cup bread crumbs
  1. Combine the butter, parsley, horseradish, mayo, and mustard in a mixing bowl and mix well.
  2. Stir in the Parmesan cheese.
  3. Fold in the bread crumbs.
  4. Refrigerate for 30 minutes.

For Making Pork Chops:
  1. Pre-heat oven to 350 degrees.
  2. Season pork chops with salt and pepper.  In a saute pan over med-high heat, add 2 tbsp of oil, and begin to saute pork chops.  Cook 1 minute on each side, then remove to a sheet pan.
  3. Remove horseradish crust from fridge.  Make the crust by forming it in the palm of your hands.  Try to replicate the size of the chop.  Place on top of pork chop and gently press into place.
  4. Cook pork with crust in oven for approximately 12 minutes.  Remove and place under the broiler and cook until crust is golden brown.
  5. Remove from broiler and let rest 5 minutes.  This allows the natural juices to absorb back into the meat so they don't run out because they were cut immediately.
  6. Serve with your favorite potato and vegetable.

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