Categories: Meals

Ingredients

• 1 1/4 lbs. Yukon Gold potatoes, cut into 1-inch cubes
• 5 tbsp. olive oil
• Kosher salt and black pepper
• 4 boneless pork chops
• 1 tsp dried oregano
• 1 1/2 cups halved cherry tomatoes
• 2 garlic cloves, thinly sliced
• 1/4 cup dry white wine
• 12 pitted Kalamata olive, halved
• 1/4 tsp sugar
• 1/3 cup crumbled feta
• 1/4 cup chopped fresh dill

Directions

1. Put a baking sheet in the oven and preheat to 475. Toss the potatoes with 2 tbsp. olive oil, 1/2 tsp salt and black 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 tsp oregano and season with salt and pepper. Heat 2 tbsp. 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 tsp 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 tbsp. olive oil.

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