horseradish porkchops |
| Name: |
Rosette |
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| Recipe: |
Easy and quick if you like spice.
preheat oven to 375.
4 boneless chops or loins
Cook chops until no longer pink in center on baking sheet or stone.
Put about a tbsp of horseradish cream sauce on each chop. Use more or less depending on how spicy you like it.
Sprinkle shredded mozzerella cheese on top.
Cook in oven until cheese is melted.
Good served with boiled and buttered small red potatoes and french style green beans.
You can find the horseradish cream sauce in the cheese or lunch meat isle in the commissary.
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