Potato-Crusted Pork Chops with Pesto Sauce

Name: Potato-Crusted Pork Chops with Pesto Sauce
Ingredients: 5 sprigs fresh thyme, leaves stripped; 3 sprigs fresh marjoram, leaves stripped; 1 clove garlic; Grated zest of 1 lemon; 3 cups potato chips (regular or thick-cut); 2 pounds bone-in, center-cut pork loin roast; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons dijon mustard; 1/2 cup sour cream; 1/4 cup mayonnaise; 2 tablespoons; store-bought pesto; 1 teaspoon fresh thyme, minced; 1 teaspoon fresh marjoram, minced; Juice of 1/2 lemon; Kosher salt and freshly ground pepper; 1 plum tomato, diced; Photograph by Stephanie Foley

19 ingredients

11 steps

Ingredients

5 sprigs fresh thyme, leaves stripped
3 sprigs fresh marjoram, leaves stripped
1 clove garlic
Grated zest of 1 lemon
3 cups potato chips (regular or thick-cut)
2 pounds bone-in, center-cut pork loin roast
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dijon mustard
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons
store-bought pesto
1 teaspoon fresh thyme, minced
1 teaspoon fresh marjoram, minced
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
1 plum tomato, diced
Photograph by Stephanie Foley

Directions

1

Prepare the pork: Preheat the oven to 375 degrees F. Pulse the herbs, garlic, lemon zest and potato chips in a food processor until coarsely ground.
2

Transfer to a shallow dish.
3

Season the pork with salt and pepper.
4

Heat the olive oil in a large skillet over high heat.
5

Add the pork, fat-side down, and cook, turning, until browned on all sides, about 10 minutes; remove from the skillet.
6

Brush the pork all over with the mustard, then roll in the chip mixture.
7

Place on a rack in a roasting pan and roast until a thermometer inserted into the center of the roast registers about 150 degrees F, 50 to 60 minutes.
8

Let sit 10 minutes before slicing into chops.
9

Meanwhile, make the sauce: Whisk the sour cream, mayonnaise, pesto, herbs and lemon juice in a bowl and season with salt and pepper.
10

Top with the tomato.
11

Serve the chops with the sauce.