The Ultimate Greek Pork Chops with Feta and Dill Potatoes
A complete Greek-inspired meal featuring pan-seared pork chops and roasted potatoes. The potatoes are roasted at a high temperature until brown and tender, then tossed with feta cheese and fresh dill. The pork chops are seasoned with oregano and pan-seared, while a quick and flavorful pan sauce is made in the same skillet with cherry tomatoes, garlic, white wine, and Kalamata olives. The dish combines roasted, seared, and fresh elements for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting, Pan-Searing
- Cuisine: Greek
- Diet: Gluten Free
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 total)
- 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
- Place a baking sheet in the oven and preheat to 475°F.
- Roast the Potatoes: In a bowl, toss the cubed potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a few grinds of pepper. Carefully spread the potatoes on the preheated baking sheet. Roast for about 25 minutes, flipping halfway through, until they are browned and tender.
- Cook the Pork Chops: While the potatoes roast, make a few shallow cuts in the fatty edge of the pork chops to prevent them from curling. Rub the pork with 3/4 teaspoon of oregano and season with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork chops and cook for 2 to 3 minutes per side, until just cooked through. Transfer the chops to a large plate.
- Make the Pan Sauce: In the same skillet, add the halved cherry tomatoes, sliced garlic, and the remaining 1/4 teaspoon of oregano. Cook, stirring, for about 2 minutes until the tomatoes soften.
- Add the white wine and cook for 1 to 2 minutes, until the wine is mostly dry. Add 1/4 cup of water and cook for another 1 to 2 minutes, lightly crushing the tomatoes with a spoon, until the sauce thickens slightly.
- Stir in the olives, sugar, and any juices that have collected on the plate with the pork. Season the sauce with salt and pepper.
- Finish and Serve: When the potatoes are done roasting, sprinkle them with the feta cheese and let it soften for a minute. Then, sprinkle with the fresh dill and gently toss.
- Divide the potatoes and pork chops among four plates. Spoon the tomato sauce over the pork and drizzle everything with the remaining 1 tablespoon of olive oil.
Notes
- Preheating the baking sheet is a key step to help the potatoes get brown and crispy.
- Making small cuts in the fat of the pork chops prevents them from buckling or curling as they cook.
- The pan sauce is built in the same skillet used for the pork, incorporating the flavorful browned bits (fond) left behind.
Find it online: https://cookupjoy.com/greek-pork-chops/