Potato-Crusted Pork Chops with Pesto Sauce

Total Time:
1 hr 35 min
35 min
1 hr

4-6 servings

  • For the Pork:
  • 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
  • For the Sauce:
  • 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
  • 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. Transfer to a shallow dish.

  • Season the pork with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the pork, fat-side down, and cook, turning, until browned on all sides, about 10 minutes; remove from the skillet. Brush the pork all over with the mustard, then roll in the chip mixture. 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. Let sit 10 minutes before slicing into chops.

  • Meanwhile, make the sauce: Whisk the sour cream, mayonnaise, pesto, herbs and lemon juice in a bowl and season with salt and pepper. Top with the tomato. Serve the chops with the sauce.

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