Potato-Crusted Pork Chops with Pesto Sauce (Food Network Kitchens) |
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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 4 |
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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. 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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