Potato-Crusted Pork Chops with Pesto Sauce

  • Level: Easy
  • Total: 1 hr 35 min
  • Prep: 35 min
  • Cook: 1 hr
  • Yield: 4-6 servings
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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


  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. Transfer to a shallow dish.
  2. 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.
  3. 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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