In small saucepan, combine strawberry preserves, minced garlic, soy sauce and horseradish. Cook over low heat, stirring frequently until heated through. Melt butter in medium skillet. Lightly sprinkle both sides of each pork chop with cayenne pepper. Fry chops until browned on each side, then continue to cook over medium heat until no longer pink, and juices run clear. Serve chops with sauce poured over, and garnish with fresh strawberries.
A different, yet delicious, combination of sweet strawberries and powerful garlic with a hint of cayenne, these breakfast chops, not for weak taste buds, will wake up any tired mouth but may be served anytime.