Pork Chops with Horseradish Sauce

Please, I beg of you, do not be afraid of that horseradish in the title. You don't taste it at all when you taste how good these are. I'm visiting my grandparents in Florida and we had these last night, something I had a quite a bit when I lived with them for a summer. YUM.

Pork Chops with Horseradish Sauce from Italian Country Cooking

4 pork chops, 1/2 lb each (can do bone-in or boneless)
Salt
Fresh ground pepper
Flour
2 eggs, lightly beaten
1 cup fresh breadcrumbs
1/2 cup unsalted butter
1 T red wine vinegar
1 cup brown stock (beef stock)
Couple good spoonfuls of horseradish (recipe calls for 3 ounces peeled horseradish root, grated, but let's be honest here)
Chopped parsley

Pound pork chops to flatten slightly. Season with salt and pepper.

Place flour, eggs and breadcrumbs in separate dishes. Dredge each chop lightly in flour, dip in egg mixture and coat lightly in breadcrumbs. Refrigerate for 30 minutes so mixture adheres to chops.

In skillet large enough to hold chops, melt five tablespoons of butter. Over medium heat, cook chops about 4 minutes on each side. Remove and keep warm while making the sauce.

Discard grease from skillet. Deglaze with vinegar. Add stock and scrape up anything left on the pan. Cook over high heat until sauce reduce and begins to thicken, 5 to 7 minutes. Stir in horseradish and whisk in remaining 3 tablespoons of butter. Season to taste with salt and pepper. To serve, spoon sauce over chops and sprinkle with parsley.