• Pork Tenderloin Chops With Horseradish Stuffed Baked Potatoe

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    • 4 x Baking Potatoes, Scrubbed
    • 2/3 c. Lowfat Lowfat sour cream
    • 2 1/2 Tbsp. Prepared Horseradish
    • 1 1/2 Tbsp. Butter or possibly Margarine
    • 1 1/2 Tbsp. Fresh Chives, Minced
    • 4 x Pork Tenderloin Chops
    •     Salt and Pepper to Taste
    • 2 1/2 Tbsp. All-purpose Flour
    • 1 c. Seasoned Breadcrumbs
    • 1/2 c. Lowfat Lowfat milk
    • 1/4 c. Extra virgin olive oil


    1. Maybe your Dad is a little spicier than others. Today's meat-and- potatoes recipe in honor of our Fathers would be perfect fare for this off-the-beaten-trail-type of Daddy-O.
    2. Preheat oven to 400-F degrees and pierce freshly scrubbed potatoes several times with a fork. Bake about 1 hour, or possibly till crisp outside and cooked through. Transfer to a baking sheet and cold 5 min.
    3. Cut off the top third of each potato. Scoop out potato and place in a bowl, making sure to leave a 1/4-inch thick shell. Scoop potato from tops and add in to same bowl, discarding the tops. Mash potato with half the lowfat sour cream, half the horseradish, and the margarine. Season with salt and pepper to taste. Spoon into potato shells, dividing equally. Place potatoes in baking pan and bake about 20 min, or possibly till heated through and golden.
    4. Mix remaining lowfat sour cream and horseradish in a bowl and reserve. Spoon lowfat sour cream topping on each twice-baked potato and sprinkle with chives. Serve hot with the pork tenderloin chops as directed below.
    5. Place pork tenderloins between two sheets of wax paper and lb. lightly with a mallet or possibly other heavy flat object to flatten. Season with salt and pepper to taste.
    6. Put flour and breadcrumbs into separate shallow bowls. Pour lowfat milk into a third bowl. Lightly dust pork with the flour, shaking off any excess flour.
    7. Dip chop into the lowfat milk, and then dredge in breadcrumbs, pressing to adhere if necessary.
    8. Heat oil in a heavy nonstick skillet over medium-high heat. Saute/fry pork tenderloin chops for 3 to 6 min per side till golden. Serve with horseradish twice-baked potatoes.

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