Pork Chops in a Creamy Radish Sauce

Ingredients:

4 thick, boneless Pork Chops

½ cup of flour

1 egg

¼ cup of milk

1 cup of seasoned breadcrumbs

1/8 cup of freshly grated parmigiano cheese

2 tbsp of olive oil

2 tbsp of salted butter

2 cups of whipping cream

½ cup of horseradish

Salt & pepper to taste

Directions:

Set out 3 wide-mouth soup bowls.

Place the flour in the first bowl.  Beat the egg and milk together in the second bowl and place the mixed seasoned breadcrumbs and parmigiano in the third bowl.

Place a plate large enough to hold the four pork chops beside the /third bowl.

Place one pork chop in the flour and coat it completely.  Move it to the egg wash and coat completely, then finally to the seasoned breadcrumb mixture and coat it completely.  Place it in the dish.  Repeat this process for the remaining 3 pork chops.

Pre-heat the oven to 375 degrees.

Add the oil and butter to a large frying pan and heat on medium heat until the butter melts.  Add the pork chops to the pan and sauté just until lightly browned on both sides for about 5 minutes or less. Remove from the heat. Do not discard the crumbs or oil/butter from the pan as it will be used to make the sauce.

Place the pork chops in a heat proof dish with a cover and bake in the pre-heated oven for 30 minutes and until internal temperature reaches 160 degrees.

While the pork chops are baking, use the same frying pan, add the whipping cream and heat oven medium until it starts to bubble. Add the horseradish and reduce the heat to a simmer. Season with salt pepper.

Once the pork chops are finished cooking, place them on a serving platter and drizzle with some of the sauce.  Place the rest of the sauce in a gravy boat so that one can add additional sauce to their serving.

I like to serve this dish with steamed green beans.  This sauce is also very tasty on the beans.