Generously sprinkle salt on both sides of the pork chops and set in the fridge for at least an hour to dry brine.

• Note: These can be salted and left uncovered in the fridge for up to 48 hours.

Prep the breading station with 3 plates or trays. One with flour, one with egg and milk, one with the bread crumbs of choice + a small pinch of salt.

Place the pork chops in the flour lightly coating both sides then move them to the egg mixture before finishing in the bread crumbs.

Press the bread crumbs into the pork chop to ensure even coverage and sticking.

Set a cast-iron skillet over medium-low heat.

Add enough oil for shallow frying, about a quarter of an inch. Add a pinch of bread crumbs to test the heat, they should lightly sizzle and become browned, not burnt!

Place the breaded chops in the pan and slowly shallow fry until they are golden brown and the internal temperature reaches 145 - 150°F/62-65°C. Go low and slow! I like to flip the pork chops multiple times during this process.

• Note: Alternatively, you can slide the pan into a 350°F/176°C oven after browning on both sides to finish cooking.

Once the chops are cooked, pull it off the heat and let them rest for 3 minutes.

Meanwhile, peel and cube the horseradish roots. Add the horseradish, a splash of vinegar, and a small pinch of salt to a food processor. Pulse everything until the horseradish is fairly fine.

Spoon everything into a container and add more vinegar and salt as necessary.

• Serve as is on meats or mix with mayo, mustard, ketchup to create insanely delicious sauces.
• In general, I like the horseradish to be mostly submerged in the vinegar which helps mild out the harshness.

Serve the cooked chops with a dollop or horseradish sauce and sides like cucumber salad if you wish.

Enjoy.