Potato-Crusted Pork Chops with Pesto Sauce

• 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

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.

thyme, fresh marjoram, clove garlic, lemon, potato chips, pork loin roast, kosher salt, extravirgin olive oil, mustard, sour cream, mayonnaise, storebought pesto, fresh thyme, fresh marjoram, lemon, kosher salt, tomato, foley

Taken from www.foodnetwork.com/recipes/food-network-kitchens/potato-crusted-pork-chops-with-pesto-sauce-recipe.html (may not work)