Horseradish Crusted Pork Chops and Patatas Bravas

Horseradish Crusted Pork Chops – This was an interesting dinner. I saw the potato recipe in Real Simple and hadn’t heard of it before. When I Googled it, I found out that it is a traditional tapa. The recipe calls for grated plum tomatoes. I had never grated tomatoes, and I used grape tomatoes. It was interesting. I grated until the skin was all that was left. I chopped the skins and added them, too. I thought this was a really good, very flavorful dish, but James didn’t love it. To each each his own, I guess!

I received the pork chop recipe in a recipe exchange from my cousin Stephanie. It’s taken me quite awhile to make it…I am horrible about that! I have so many recipes cut out that I often forget about some. 🙁

But I’m so glad that I got this recipe out. It is really good. The horseradish gives it a nice spiciness and marinating the pork chops overnight gives great flavor to meat that I sometimes find really boring.

Thanks Stephanie!

Horseradish Crusted Pork Chops

Horseradish crusted pork chops


  • 4 pork center loin chops, 1 1/2 to 2 inches thick
  • 2 crushed garlic cloves
  • 1 teaspoon
  • chopped rosemary
  • 1 teaspoon
  • minced thyme
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper


  • 1 teaspoon olive oi
  • l1 stick butter, softened (1/2 cup)
  • 6 tablespoons prepared horseradish
  • 1/2 teaspoon ground black pepper
  • 1 cup fine dry breadcrumbs
  • 1. In large mixing bowl, beat together well butter, horseradish, black pepper and bread crumbs. Cover and
  • refrigerate until ready to use; refrigerate any leftovers.


1. In a large self-sealing bag, mix together the garlic, herbs and 2 tablespoons olive oil; add chops and seal bag; refrigerate overnight.

2. Heat oven to 475 degrees F.

3. Remove chops from bag; season with salt and pepper.

4. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add chops and cook for 5 minutes; turn and brown for 5 minutes more.

5. Remove chops to shallow baking dish; top each chop with 1 to 2 tablespoons horseradish crust and place in oven for 6 to 8 minutes, until crust is golden brown.

Patatas Bravas


  • 2 lbs. diced potatoes
  • 1 pound grated plum tomatoes
  • olive oil
  • 1 tsp. to 1 tbsp. sugar
  • 2 bay leaves
  • salt
  • paprika
  • cayenne pepper
  • mayonnaise
  • 2 scallions, thinly sliced


1. Toss the potatoes with the tomatoes and olive oil in a baking dish.

2. Add sugar, bay leaves, salt, paprika and cayenne.

3. Bake at 425 until the potatoes are fork tender, 40 minutes.

4. Mix the may with a little water and drizzle over the hot potatoes.

5. Garnish with the scallions and enjoy!

Horseradish Crusted Pork Chops

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