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“This is a recipe I've adapted from a recipe from the Danish Heart Association. I like to serve it with a mixed salad and tzatziki.”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 200 degrees Celsius.
  2. Peel the potatoes and cut them into slices of 0.25-0.5 cm thick. Place the potato slices in a big ovenproof dish and add olive oil, salt, pepper and herbe de provence. Toss with your hands to coat well. Spread the potato slices in an even layer. Bake in the oven for 35 minutes. Turn the slices over halfway.
  3. While the potatos bake, prepare the tomato topping. In a bowl crumble the feta cheese and add freshly ground pepper and the crushed garlic clove. Wash the tomatoes and cut them into pieces of approximately 0.5 x 0.5 cm. Add the tomato pieces and any juice they have produced to the feta and mix well.
  4. Season pork chops well with salt and pepper and brown them on a hot frying pan. Set aside untill the potatoes have cooked for 35 minutes.
  5. Place the porkchops in one layer on top of the potatoes. Top the porkchops with the tomato topping. Return the dish to the oven for a further 15 minutes. Serve.

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