Potato-Crusted Pork with Pesto Sauce...and Artichokes Provencal

For the pork:

5 sprigs fresh thyme, leaves stripped (you can also use 1 Tbs ground dry thyme)
3 sprigs fresh marjoram, leaves stripped (or you can use 1 Tbs dried oregano)
1 clove garlic
Grated zest of 1 lemon
3 cups potato chips
2 lbs pork loin roast
Kosher salt and freshly ground pepper
2 Tbs extra-virgin olive oil
2 Tbs dijon mustard

1. Prepare the pork: Preheat the oven to 375*.  Pulse the herbs, garlic, lemon zest and potato chips in a food precessor (or blender works too) 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 mins; remove from the skillet. Brush the pork all over 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*, 50-60 mins.  Let sit 10 mins before slicing into chops

3. Meanwhile, make the sauce:

1/2 cup sour cream
1/4 cup mayo
2 Tbsp store-bought pesto
1 tsp fresh thyme, minced (1/4 tsp dried)
1 tsp fresh marjoram, minced (1/3 tsp dried oregano)
Juice of 1/2 lemon (I always use the whole lemon)
Kosher salt and freshly ground pepper
1 plum tomato, diced

• Whisk the sour cream, mayo, pesto, herbs and lemon juice in a bowl and season with salt and pepper.  Top with the tomato.  (I usually make it earlier and let it set in the fridge for atleast an hour)

Serve the chops with the sauce.


Artichokes Provencal

1/2 Onion, chopped
2 cloves garlic, chopped
1 Tbs olive oil
1/2 c white wine
2 tomatoes, chopped
2 cans (8.5 oz each) artichoke hearts
Lemon zest
Olives (your preference on how much)
Basil (again your preference)
Salt and pepper to taste

1. Cook onion, garlic, and pinch of salt in a skillet with the olive oil, 5 mins. Pour in white wine and reduce by half.  Add tomatoes, artichokes, 3 Tbs water, lemon zest, and 1/2 tsp salt.  Cook, covered, 6 minutes.  Stir in chopped olives, basil, and salt and pepper