Horseradish-crusted Pork Chops

    Serves 4

 4  1" thick center loin pork chops

2 cloves garlic, minced

1 teaspoon crushed rosemary

1 teaspoon leaf thyme

2 Tblsp. olive oil + 1 teaspoon

1 teaspoon salt

1/2 teaspoon cracked black pepper

Spread herbs over chops. Place in a self-sealing bag with

2 tablespoons of olive oil. Refrigerate overnight.

Approximately 20 minutes before serving heat oven to 450 degrees.  

Remove chops from bag and season with salt and pepper.

Heat 1 teaspoon of oil in a non-stick skillet over medium heat.

Brown chops 5 minutes on each side. Remove chops to a

shallow baking dish; top each chop with Horseradish crust

spread evenly over chop. Bake in oven for 6 to 8 minutes

until crust is golden.

Horseradish Crust

1/2 stick (4 Tblsp.) butter, softened

6 Tblsp. horseradish

1 cup fine bread crumbs

1`/4 teaspoon black pepper

Mix all ingredients together. Cover and refrigerate until ready