Simple Way to Make Award-winning Greek pork chops with potatoes
Hey everyone, it's Jim, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Perfect Greek pork chops with potatoes. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Greek pork chops with potatoes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Greek pork chops with potatoes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Greek pork chops with potatoes is Serve: 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Greek pork chops with potatoes estimated approx Active: 40 minutes. Total: 40 minutes..
To begin with this particular recipe, we must first prepare a few components. You can cook Greek pork chops with potatoes using 12 ingredients and 4 steps. Here is how you can achieve that.
Ingredients and spices that need to be Take to make Greek pork chops with potatoes:
- 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)
- 11 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
Steps to make Greek pork chops with potatoes
- Put a baking sheet in the oven and preheat to 475F. 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.
- 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. 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 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.
- 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 pour among plates. Spoon the tomato sauce over the pork and drizzle with the remaining 1 tablespoons olive oil.
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