| 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
Instructions
- 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.
- 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.
- 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 pork among plates. Spoon the tomato sauce over the pork and drizzle with the remaining 1 tablespoon olive oil.
Nutrition Facts
| Calories | 700 |
| Total Fat | 47 grams |
| Saturated Fat | 13 grams |
| Cholesterol | 113 milligrams |
| Sodium | 774 milligrams |
| Carbohydrates | 31 grams |
| Dietary Fiber | 4 grams |
| Protein | 39 grams |
| Sugar | 4 grams |
Reviews
This was very easy and quick to pull together. Very tasty and flavorful. The pork turned out juicy and full of flavor while the potatoes were wonderfully roasted and salty because of the feta. The dill was just right. I will definitely make this again.
Yummy! Can’t believe how easy and delicious this recipie is to make. Am I really in my home kitchen and not a restaurant? Love the potatoes as well! I made it with green beans sauteed in walnut oil as an additional side dish.
Very delicious and easy. Cooking the pork chops and getting the sauce to thicken a little took longer than described but only by a few minutes. This was a big hit with my family who especially loved the sauce.
Delicious flavor and quick.
Delicious
Was delicious! I used fresh oregano also, and used it generously! Loved the flavors!
The flavors in this dish were amazing, and it was easy to put together on a weeknight. We had a Greek salad and FNM’s Figs in Blankets on the side. What a great summer dish.
Unbelievable flavors! Everyone loved this and it was super easy to put together. I only had fresh oregano but it still worked beautifully.
I made this tonight for dinner and it was delicious! I used already crumbled feta and it didn’t melt at all with the potatoes. Next time I will use the block feta.