POTATO-CRUSTED PORK CHOPS WITH PESTO SAUCE

Potato-Crusted Pork Chops with Pesto Sauce image

Provided by Food Network Kitchen

Time 1h35m

Yield 4-6 servings

Number Of Ingredients 19

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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

Steps:

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.