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

Instructions

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.