Greek Style Pork Chops

Name: Greek Style Pork Chops
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1000 g potatoes; 1 tablespoon olive oil; 1 teaspoon coarse salt; 1 teaspoon dried herbes de provence (or mediterranean herb mix); 1/4 teaspoon pepper; 2 big tomatoes; 75 g feta cheese; 1 garlic clove, crushed; 1/8 teaspoon pepper; 4 boneless pork chops, 2-3 cm thick; salt; pepper

Submitted by Mettsen

"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."

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Ready In:: 1hr 15mins
Ingredients:: 12
Serves:: 4

ingredients

Potatoes
1000 g potatoes
1 tablespoon olive oil
1 teaspoon coarse salt
1 teaspoon dried herbes de provence (or mediterranean herb mix)
¹⁄₄ teaspoon pepper
Tomato Topping
2 big tomatoes
75 g feta cheese
1 garlic clove, crushed
¹⁄₈ teaspoon pepper
Meat
4 boneless pork chops, 2-3 cm thick
salt
pepper

directions

Preheat oven to 200 degrees Celsius.
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.
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.
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.
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.