Greek Pork Chops with Potatoes

By ccavaletti

Ingredients

• 1-1/4 lb Yukon Gold potatoes, cut into 1-inch cubes
• 5 Tbsp extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 boneless pork chops (3/4 inch thick; about 1-1/2 lbs)
• 1 tsp dried oregano
• 1-1/2 c halved cherry tomatoes
• 2 cloves garlic, thinly sliced
• 1/4 c dry white wine
• 12 pitted kalamata olives, halved
• 1/4 tsp sugar
• 1/3 c crumbled feta cheese
• 1/4 c chopped fresh dill

Details

Servings 4
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

Put a baking sheet in the oven and preheat to 475º. Toss the potatoes with 2 Tbsp olive oil, 1/2 tsp salt and a few grinds of pepper.

Spread out on the hot baking sheet and roast, flipping halfway through, until browned and tender, about 25 minutes.

Meanwhile, make 3 shallow cuts in the fat on the side of the pork chops to prevent curling. Rub the pork with 3/4 tsp oregano and season with salt and pepper.

Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Add the pork and cook until just cooked through, 2 to 3 minutes per side. Remove to a large plate.

Add the tomatoes, garlic and remaining 1/4 tsp oregano to the skillet. Cook, stirring, until the tomatoes soften, about 2 minutes.

Add the wine and cook until mostly dry, 1 to 2 minutes.

Add 1/4 c water and cook, lightly crushing the tomatoes, until slightly thickened, 1 to 2 minutes. Stir in the olives, sugar and any juices from the plate of pork; season with salt and pepper.

When the potatoes are done, sprinkle with the feta and let soften for a minute. Sprinkle with the dill and gently toss.

Divide the potatoes and pork among plates. Spoon the tomato sauce over the pork and drizzle with the remaining 1 Tbsp olive oil.

From Food Network Magazine, June 2019