Wildfire Horseradish Crusted Pork Chop

You have to be willing to splurge on a stick of butter for these chops, but get some big double cut pork chops from a butcher, and it will be well worth it!

3 cloves minced garlic

1 tablespoon fresh chopped rosemary and thyme

2 tablespoons olive oil

salt and pepper

Combine the above ingredients and place in a large baggie...add four large pork chops and turn them to coat. Marinate overnight in the fridge.

Horseradish Crust...

1 stick of room temp butter

6-8 tablespoons of horseradish

salt and pepper

1 cup of breadcrumbs

Mix together and set aside.

Remove the chops from the baggie. Heat some olive oil in a large oven proof skillet. Brown the pork chop on one side, turn, and carefully press a fourth of the crust mixture on the top of each pork chops. Place in a 450 degree oven until the crust is brown and the chop is cooked to desired doneness.