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The Ultimate Greek Pork Chops with Feta and Dill Potatoes

A fork cutting into a juicy, finished Greek Pork Chop.

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.

Ingredients

Scale
  • 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

  1. Place a baking sheet in the oven and preheat to 475°F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Stir in the olives, sugar, and any juices that have collected on the plate with the pork. Season the sauce with salt and pepper.
  8. 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.
  9. 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.

Nutrition

Find it online: https://cookupjoy.com/greek-pork-chops/