How to make it

  • Prepare pork;Preheat oven to 375 degrees. Pulse the herbs,garlic,lemon zest and potato chips in food processor until coarsely ground. Transfer to shallow dish.
  • Season pork with salt and pepper. Heat olive oil in large skillet over high heat. Add the pork,fat side down,and cook ,turning until browned on all sides,about 10 mins;remove from skillet.
  • Brush pork all over with the mustard,then roll in chip mixture. Place on rack in roasting pan and roast till thermometer reads 150,50 to 60 mins.Let sit 10 mins 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 chops with sauce.

Reviews & Comments 9

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  • Good4U 9 months ago Was this review helpful? Yes Flag
  • lilliancooks 4 years ago
    Oh My...YUM! =)
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  • pleclare 4 years ago
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    " It was excellent "
    justjakesmom ate it and said...
    Made this tonight and it was really good. I used a boneless little pork loin roast. I used Baked Sour Cream and Onion potato chips. Will definitely be doing again. I also brined my roast in Pat's Pork Brine (posted) Put up a pic of before carving and after... High 5 again!
    Was this review helpful? Yes Flag
    " It was excellent "
    justjakesmom ate it and said...
    Oh I forgot, I printed this already! Making it tonight with my pork roast!
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    " It was excellent "
    elgourmand ate it and said...
    Surely you jest. We never have leftover potato chips. However I'll buy a bag to do this. A nice touch. RJ
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  • karlyn255 4 years ago
    All my fav's rolled into one. Simply yummy
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  • knoxcop 4 years ago
    You know what, LeClare? I have some sliced loin chops in the freezer and all the rest of the stuff except the fresh herbs. And since I'm heading to the store today, I can pick those up in produce, hahaha! *evil laughter*
    Thanks for another goodie! --Kn0x--
    Was this review helpful? Yes Flag
    " It was excellent "
    justjakesmom ate it and said...
    OMG! Printing..... This sounds so good, wish I would have done it with my pork tenderloin a couple weeks ago! I might have a pork roast in the freezer... ;') Good one, Pat.
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