Wildfire Horseradish Crusted Pork Chops
Elevate your dinner table with these irresistible Wildfire Horseradish Crusted Pork Chops, a flavorful masterpiece that pairs bold seasonings with a deliciously crispy breadcrumb crust. Juicy bone-in pork chops are coated in a zesty mixture of horseradish, Dijon mustard, and aromatic spices, then pressed into golden panko breadcrumbs seasoned with fresh parsley. A quick sear in olive oil creates a beautiful golden exterior before the pork chops finish baking to tender perfection in the oven. Ready in just 40 minutes, this dish is perfect for busy weeknights or special occasions. Serve with fresh lemon wedges for a bright, zesty finish that perfectly complements the smoky, tangy crust. Indulge in this crowd-pleasing recipe that’s bursting with flavor and texture—your family will be begging for seconds!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 3 tablespoons prepared horseradish
- 2 tablespoons Dijon mustard
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 4 pieces lemon wedges (for serving)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a small bowl, combine the horseradish, Dijon mustard, garlic powder, paprika, kosher salt, and black pepper. Mix well to create a paste.
In a separate shallow dish, mix together the panko breadcrumbs and chopped parsley. Set aside.
Pat the pork chops dry with a paper towel to remove excess moisture. This helps the coating adhere better.
Rub the horseradish-mustard paste evenly over both sides of each pork chop, ensuring they are fully coated.
Press each coated pork chop into the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the surface.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the pork chops for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven, or place the pork chops on the prepared baking sheet if your skillet is not oven-safe.
Bake for 15-18 minutes, or until the internal temperature of the thickest part of the pork chops reaches 145°F (63°C).
Remove the pork chops from the oven and let them rest for 5 minutes to retain their juices.
Serve with lemon wedges on the side for a zesty finish, and enjoy!
Nutrition Facts
Calories |
2638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.9 g | 222% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 568 mg | 189% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 54.8 g | 20% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 11.3 g | ||
| Protein | 201.5 g | 403% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2864 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
