Reviewed: Apr. 25, 2013

Great recipe! Used thick, stuffed pork chops and pinko bread crumbs. Followed others and seasoned with salt, pepper, garlic powder and oregano. Baked for 1 1/2 hours. No need to put under the broiler as the crumbs were brown enough and had formed a nice crust. Smelled heavenly while cooking!

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Reviewer:

Cabinluvn

Cooking Level: Expert

Home Town: Jackson, Michigan, USA

Living In: Bangor, Wisconsin, USA

Reviewed: Jan. 16, 2013

I thought this recipe was okay. I followed the advice of the other reviewers and put onion under the pork chop. Im sorry to say my family wasn't impressed.

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Reviewer:

kimberlyjulie32

Reviewed: Nov. 17, 2012

The second time around I seasoned the pork with a little salt and pepper before adding the mixture, then I stopped baking five minutes early and broiled for three minutes to toast the breadcrumbs. This is a real winner based on simplicity, flavor, and flexibility.

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Reviewer:

Charles

Reviewed: Sep. 21, 2012

Outstanding! Moist and lots of flavor. Next time I might add more horseradish

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Reviewer:

John Johnson

Cooking Level: Intermediate

Home Town: Silver Bay, Minnesota, USA

Living In: Reno, Nevada, USA

Reviewed: Jun. 3, 2012

I made them for my boyfriend he liked the way it was cooked but didn't really like the horseradish (and he loves horseradish) so I'll use this as a point of reference for cooking it but I won't use the horseradish again which I think probably defeats the purpose of the whole recipe.

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Reviewer:

kiwibear

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: May 25, 2012

I greased a broiling pan and used that instead of the baking dish. I also baked at 350 for 35 mins then broiled as suggested. The top crisped up nicely but the bottom was soggy. I want to try these again because of ease of preparation. Think next time I will only spread half the topping on top side, bake, flip and spread the other side with remaining topping and continue baking. Then broil each side a few mins. I bet crushed up stuffing mix would add even more flavor. Served with baked mac and cheese and green beans with corn and dill butter. Great use of some homemade breadcrumbs from the freezer.

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Reviewer:

MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

Reviewed: Apr. 28, 2012

WOW...couldn't ask for an easier meal to make! And so delicious!!! The pork chops were so tender and moist..I could go on and on.....try it you'll like it! Well, you do have to like a horseradish taste! btw, it makes it's own gravy while cooking....delish on brown rice.

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Reviewer:

Nancy-Long Island, NY

Cooking Level: Expert

Home Town: Levittown, New York, USA

Living In: Deer Park, New York, USA

Reviewed: Apr. 23, 2012

I thought this was simple to make and tasty. I had everything on hand and followed the directions as indicated. I used thin boneless pork chops and next time I will bake them for 30 minutes. They were a little dry from over cooking, but otherwise, delicious. The amount of horseradish might sound strong, but the bread crumbs and butter seemed to dilute it to a mild level.

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Reviewer:

hrecalde

Cooking Level: Expert

Reviewed: Apr. 12, 2012

I was looking for something new to do with pork chops when I came across this recipe.I read thru the majority of the reviews and combined suggestions from a few of them:placed the chops on onion slices,seasoned with s&p and garlic powder,made the topping exactly as listed,baked for 30 min( my chops were thin cut) then broiled for 5 min....result..my husband said they were the best pork chops I ever made...and I've been cooking for him for 26 years.

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Reviewer:

daisy

Cooking Level: Intermediate

Reviewed: Mar. 15, 2012

This made delicious, moist pork chops! The topping was creamy and the horseradish flavor was mild, not harsh. Based on other reviews, I did layer some sliced onions on the bottom of the pan, season the pork with salt, pepper, and garlic powder, and decreased the cooking time to 35 minutes at 350 and 5 minutes under the broiler.

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