Wildfire Horseradish-Crusted Pork Chops (TNT)

WILDFIRE HORSERADISH-CRUSTED PORK CHOPS
4 pork center loin chops (or boneless), 1-1/2 "thick
2 crushed garlic cloves
1 tsp. chopped rosemary (or dried)
1 tsp. thyme leaves
2 TBSP olive oil
1 tsp. salt
1/2 tsp. pepper
1 tsp. olive oil
1 stick butter or margarine, softened
6 TBSP prepared horseradish
1/2 tsp. pepper
1 cup dry breadcrumbs
In a large ziplock bag, mix together the garlic, herbs and 2 TBSP olive oil; add chops and seal bag; refrigerate overnight (or at least 4 to 6 hours). Heat oven to 475. Remove chops from the bag; season with salt and pepper. Heat 1 tsp olive oil in a large skiller over medium-high heat. Add chops and cook for 5 minutes; turn and brown for 5 minutes more. Remove chops to a shallow baking dish; top each chop with 1 to 2 TBSP horseradish crust and place in oven for 6 to 8 minutes, until crust is golden brown.
HORSERADISH CRUST: In a large mixing bowl, beat together well the butter, horseradish, black pepper and bread crumbs. Cover and refrigerate until ready to use; refrigerate any leftovers.
YIELD: 4 servings