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Greek Pork Chop with Potatoes

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Greek Pork Chop with Potatoes

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      This Greek Pork Chop with Potatoes makes a great mid-week meal that is easy an quick to prepare.

      • 35 minutes
      • Serves 4
      • Easy

      Ingredients

      Directions

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      Steps

      1
      Done

      Cut the potatoes into large bite sized chunks. Preheat a baking sheet in the oven to 475º. Toss the potatoes in 1/2 of the olive oil, a pinch of salt and a grind or two of black pepper. Spread the potatoes out on the hot baking sheet and roast for 25 minutes, flipping over at about the halfway mark.

      2
      Done

      While the potatoes are cooking, halve the cherry tomatoes, finely slice the garlic, pit the olives and rough crumble the feta cheese.

      3
      Done

      Make several shallow cuts in the fat along the side of the pork chop which will stop it curling in the pan. Season with half of the oregano, salt and pepper. Heat remaining olive oil in a skillet over medium heat. Add the pork and cook for about 2-3 minutes per side. Set aside on a plate keeping warm.

      4
      Done

      Add the tomatoes, garlic and remaining oregano to the skillet. Cook, stirring gently for a couple of minutes until the tomatoes have softened. Add the wine and cook for a further 2-3 minutes, until the wine has almost disappeared. Deglaze with a couple of tablespoons of water, crushing the tomatoes until slightly thickened. Stir in the olives, sugar and any pork juices on the pork plate. Season with salt and pepper.

      5
      Done

      When the potatoes are cooked, sprinkle with the feta cheese and set aside for a minute or two to allow the feta to soften. Sprinkle with the dill. place the potatoes and pork chop on a plate and top with the tomato mixture. Drizzle with a little olive oil.

      Ian Cooks

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