When we lived in the U.S. the ‘Prepared Horseradish’ I bought was strong enough to clear one’s sinuses at 20 paces.
I loved it but used it cautiously.
Here in France the horseradish is mild enough that even I, with the wimpy palate, can eat it with a spoon right out of the jar.
If I go to the ‘English store’ I can find horseradish that is somewhere between the two.
Why am I telling you all this?
Because I used 3 tbs of the medium horseradish in this dish and the flavor was definite but not overpowering.
Adjust the amount depending on your own palate and available horseradish.
Slow Cooker Pork Chops with Onions, Horseradish
Total time: 7 hours
- 2 boneless pork chops, about 1″ thick, cut in half
- 1 small red onion, quartered
- 1 small white onion, quartered
- 3 tbs horseradish
- 2 tbs parsley
- 2/3 cup (5oz, 150ml) chicken stock
- 1/3 cup (3oz, 90ml) white wine
- 2 tbs cornstarch dissolved in 2 tbs water
- 1/3 cup (3oz, 90gr) Greek yogurt
- Put onions in the slow cooker.
- Top with chops in a single layer.
- Mix horseradish, parsley, wine, and chicken stock. Pour over chops.
- Cover and cook, low heat, for 3 hours.
- Uncover, quickly give it a stir and turn the chops.
- Cover and cook for 3 1/2 hours.
- Uncover, stir in cornstarch, cover and cook remaining 1/2 hour.
- Stir in yogurt and serve.
The French and I have that in common – wimpy palates.
In most cases, even when I’m told that something is hot, it’s not too hot for me and mon mari finds it almost bland.
By contrast, when our friend in Spain told me that something was ‘not very hot at all’ I knew that even a small taste would have my mouth burning for weeks.
Strangely enough, the French love hot mustard.
Really hot mustard.
Think Dijon on steroids.
We buy regular Dijon which is more than hot enough for me. I use with caution.
Then there is the ‘strong’ Dijon that I won’t touch – mon mari says it’s like wasabi.
We were at a dinner in the village last week and the meal was pot-au-feu (beef pot roast).
There were little dishes of mustard on the table. I dipped the edge of my fork in, tasted, and declined any more. It was the really hot stuff.
The guy sitting next to me took a big helping on his beef and popped it in his mouth.
He’s British, and the British tend to have the opinion that English mustard is much better / hotter than French mustard.
He was wrong.
He turned bright red and started coughing and choking and grabbing for the water.
People came running to help.
Nothing helped – not water nor wine nor time.
After about 15 minutes of trying to breathe without choking and coughing he went outside.
A little while later his wife came back in for a chair for him.
A little while after that she came back in, packed up their stuff and we didn’t see either of them again.
I know (from personal experience) that capsaicin can have that effect but I didn’t know mustard could.
Now I know.
Sometimes it’s good to be a wimp.