A simple coating consisting of prepared horseradish, whole grain mustard and rosemary that adds a ton of flavor to these pork chops. Goes perfectly on fish or chicken too!
I've had this recipe in my small recipe box for years. So when a local friend of mine was looking for a way to make pork loin for her family, this recipe for Horseradish & Whole Grain Mustard Encrusted Pork Loin Chops is the one I went to.
This "paste" as I like to call it, is so easy and quick to prepare. She has since made it this way twice that I'm aware of and her family really loves it.
Ingredients
For this recipe you'll need:
- bone-in center cut pork loin chops
- whole grain Dijon mustard
- prepared horseradish
- Pecorino Romano cheese
- fresh rosemary
- Canola oil
- Kosher salt
- black pepper
How do you make Horseradish and Whole Grain Mustard Encrusted Pork Chops?
Allow the meat to come to room temperature for 15-20 minutes prior to preparing the recipe.
In a small bowl, combine the mustard, horseradish, cheese, rosemary, oil, salt and pepper together to form a paste; then portion it evenly on top of each chop.
Bake in a 350 degree F preheated oven for 40-50 minutes; depending on your desired doneness and thickness of your pork chop. The internal temperature should be at least 145 degrees F. My family and I found these pork chops to be exceptionally juicy, tender and delicious.
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More Pork Chop Recipes
- Lemon Pepper Oven Baked Pork Chops
- Pan Seared Pork Chops in a Bourbon Cream Sauce
- Pork Chops Pizzaiola
- Corona Grilled Pork Chops
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Horseradish and Whole Grain Mustard Encrusted Pork Loin Chops
Ingredients
- 4 2-inch thick bone-in center cut pork loin chops
- 2 tablespoons whole grain dijon mustard
- 2 tablespoons prepared horseradish
- 2 tablespoons grated pecorino romano cheese
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon canola oil
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350 degrees F.
- Allow the meat to come to room temperature for 15 minutes prior to placing it in the oven.
- In a small bowl, combine the mustard, horseradish, cheese, rosemary, oil, and salt to form a paste; then portion it evenly on top of each chop.
- Bake for 40-50 minutes; depending on your desired doneness and the thickness of the pork chop.
Nutrition
Shiloh Barkley says
This looks really good! My husband is not a steak guy, he's a pork guy. This may be his Vday dinner next Monday!
Carrie's Experimental Kitchen says
Glad I could help, it's also a great rub to put on a roast!
kirsten says
We love pork here--in fact I just polished off some pork and white bean chili for lunch!
This looks very delicious!
Carrie's Experimental Kitchen says
Mmm...sounds good!
Billy says
This recipe looks great. I love whole grain dijon mustard and definitely aspire to try and find more recipes and dishes that use it! I'm most definitely on a dijon kick right now! Thanks for sharing, can't wait to try making it at home!
Carrie's Experimental Kitchen says
I hope you enjoy it Billy, it's got a great flavor!
Miranda says
This looks amazing! Does the horseradish make it pretty spicy? We're a pretty spicy family and I'm wondering if I should add more heat or if the horseradish will be enough. What do you think?
Carrie's Experimental Kitchen says
Horseradish is a little spicy, but it's a personal preference. I would taste it before you put it on the pork chops and adjust more or less depending on how you like it. For me, the more horseradish the better! I hope you enjoy the recipe Miranda!