Horseradish Crusted Pork Chops Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
• STEP 2.In a shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, dried thyme, salt, and pepper.
• STEP 3.In a separate bowl, mix together the horseradish and Dijon mustard.
• STEP 4.Season the pork chops with salt and pepper.
• STEP 5.Brush the horseradish and Dijon mustard mixture onto both sides of the pork chops.
• STEP 6.Coat the pork chops with the breadcrumb mixture, pressing gently to adhere.
• STEP 7.Place the coated pork chops on the prepared baking sheet.
• STEP 8.Bake for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
• STEP 9.Let the pork chops rest for a few minutes before serving.

Cooking Tips

• For extra heat, add more horseradish to the mixture.
• If you prefer a thicker crust, dip the pork chops in beaten egg before coating with breadcrumbs.
• Make sure to use thin-cut pork chops for quicker and more even cooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave until heated through.
• Serve with roasted vegetables, mashed potatoes, or a side salad.