Creamy Horseradish Sauce For Pork Chops Recipes

CREAMY HORSERADISH SAUCE

Steps:

• Whisk sour cream, prepared horseradish, salt, and pepper together in a bowl. Refrigerate until chilled, about 15 minutes.

CREAMY HORSERADISH SAUCE FOR PORK CHOPS

Steps:

• ***Directions For The Sauce
• Simply combine all the ingredients in a large mixing bowl
• Whisk them together vigorously until thoroughly combined
• It's best to serve chilled so store in the refrigerator
• ***Directions For The Pork Chops
• Preheat oven to 350 degrees F
• Pat the meat down with paper towels to remove extra moisture
• Sprinkle them with salt and pepper
• Bring a cast iron skillet to a medium high heat before placing pork chops in the pan (4 at a time is good)
• Sear the meat for 5 minutes per side then put the meat in the oven for 15 minutes

PORK TENDERLOIN WITH HORSERADISH SAUCE

Steps:

• Preheat oven to 350°. In a small bowl, combine the steak seasoning, rosemary and thyme; rub over meat. Using the point of a sharp knife, make eight slits in the tenderloin. Insert garlic into slits. Place meat on a rack in a foil-lined shallow roasting pan. Drizzle with vinegar and oil., Bake, uncovered, until a thermometer reads 145°, 30-40 minutes. Let stand for 10 minutes before slicing. Meanwhile, combine the sauce ingredients; chill until serving. Serve with pork.

HORSERADISH PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place the pork chops into the prepared baking dish. Mix together the butter, bread crumbs, and horseradish. Spoon the mixture onto the pork chops, and press down the mixture to completely coat each chop with about 1/4 of the mixture.
• Bake in the preheated oven until the chops are tender, about 45 minutes.

PORK CHOPS WITH CRANBERRY HORSERADISH SAUCE

Steps:

• Combine the cranberry horseradish sauce, chili sauce, sugar mustard, garlic powder and onion powder. Set aside.
• Put the flour, salt, and pepper in a bag.
• Heat a large covered skillet, add the oil.
• Shake pork cutlets in the bag with flour, one at a time, and add to the skillet.
• Brown pork on both sides, 2-3 minutes. (I barely had enough room for the 2lbs of pork cutlets - there were about 8 of them - in my 14" skillet, so you may need to do this in batches.).
• Add the sauce from step one and coat the pork with it. Cover and cook on med-low for 10 minutes.
• I served with white rice and carrots.

PORK CHOPS WITH MUSHROOMS AND A MILD HORSERADISH SAUCE

Steps:

• Preheat oven to 375 degrees.
• Remove any extra fat from chops and season with salt and pepper.
• Dredge chops in flour, covering both sides.
• Dip floured chops first into beaten eggs and then into the breadcrumbs.
• Place oil in ovenproof skillet over medium heat. When oil is hot,add chops and cook for 2 minutes on each side. Then place skillet in preheated oven for 10 minutes. Do not cover.
• Remove chops from skllet and keep warm.
• Add butter to skillet( do not clean out skillet first) and place on medium hot burner on stovetop. Add mushrooms and saute for 2 minutes.
• Add the flour and the horseradish and mix well.
• Add the chicken stock and cook for 2-3 minutes.
• Season to taste and serve with tomato wedges for garnish.

PORK WITH HORSERADISH-MUSTARD SAUCE

Steps:

• Combine garlic, pepper and salt to taste, rub over tenderloins.
• Cover and chill 1 hour.
• Preheat oven to 425 degrees.
• Lightly coat rack of shallow roasting pan with non-stick cooking spray.
• Brown tenderloins in large non-stick skillet over medium-high heat 1 - 2 minutes on each side.
• Place in roasting pan on rack.
• Bake 25 - 30 minutes or until a meat thermometer inserted into thickest portion registers 160 degrees.
• Let stand 10 minutes before slicing.
• Heat evaporated milk in medium saucepan over medium heat, stirring frequently.
• Add horseradish and mustard; cook, stirring constantly, until mixture is heated.
• Serve over tenderloin.