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Greek Pork Chops with Potatoes
Jul. 3rd, 2019 12:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alexcatWe had this the other night and LOVED it. The sauce would be good over pasta or chicken as well.
Greek Pork Chops with Potatoes
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings
Ingredients:
1 1/4 pounds Yukon Gold potatoes, cut into 1-inch cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 boneless pork chops (3/4 inch thick; about 1 1/2 pounds)
1 teaspoon dried oregano
1 1/2 cups halved cherry tomatoes
2 cloves garlic, thinly sliced
1/4 cup dry white wine
12 pitted kalamata olives, halved
1/4 teaspoon sugar
1/3 cup crumbled feta cheese
1/4 cup chopped fresh dill
Directions:
1. Put a baking sheet in the oven and preheat to 475 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon 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.
2. Meanwhile, make 3 shallow cuts in the fat on the side of the pork chops to prevent curling. Rub the pork with 3/4 teaspoon oregano and season with salt and pepper. Heat 2 tablespoons 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.
3. Add the tomatoes, garlic and remaining 1/4 teaspoon 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 cup 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.
4. 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 tablespoon olive oil.
Greek Pork Chops with Potatoes
Level: Easy
Total: 40 min
Active: 40 min
Yield: 4 servings
Ingredients:
1 1/4 pounds Yukon Gold potatoes, cut into 1-inch cubes
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 boneless pork chops (3/4 inch thick; about 1 1/2 pounds)
1 teaspoon dried oregano
1 1/2 cups halved cherry tomatoes
2 cloves garlic, thinly sliced
1/4 cup dry white wine
12 pitted kalamata olives, halved
1/4 teaspoon sugar
1/3 cup crumbled feta cheese
1/4 cup chopped fresh dill
Directions:
1. Put a baking sheet in the oven and preheat to 475 degrees F. Toss the potatoes with 2 tablespoons olive oil, 1/2 teaspoon 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.
2. Meanwhile, make 3 shallow cuts in the fat on the side of the pork chops to prevent curling. Rub the pork with 3/4 teaspoon oregano and season with salt and pepper. Heat 2 tablespoons 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.
3. Add the tomatoes, garlic and remaining 1/4 teaspoon 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 cup 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.
4. 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 tablespoon olive oil.
