Greek pork cutlets with potatoes and feta

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 700, total fat 47 G., saturated fats 13 G., proteins 39 G., carbohydrates 31 G., fiber 4 G., cholesterol 113 mg, sodium 774 mg, sugar 4 G.

This simple, homemade dish is quick to prepare and infused with the delicious flavors and aromas of Greek cuisine. Potatoes are roasted at a high temperature in the oven until golden brown, topped with crumbled feta and fresh dill, and served with pan-fried natural pork loin cutlets. The cutlets should cook for no more than 6 minutes total, otherwise they will dry out. The juices and fat left in the pan are used to make a quick tomato sauce made from fresh cherry tomatoes sautéed in white wine with olives, garlic, and other Mediterranean spices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural boneless pork cutlets (2 cm thick, total weight approximately 0.7 kg)
0.6 kg potatoes, cut into 2.5 cm cubes.
5 tbsp. l. olive oil
1 teaspoon dried oregano
1.5 cups cherry tomatoes, halved
2 cloves garlic, thinly sliced
1/4 cup dry white wine
12 pitted olives, halved
1/4 teaspoon sugar
1/3 cup crumbled feta
1/4 cup chopped dill

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, potato, feta cheese, cherry tomatoes, olive, white wine, oregano, dill

Cooking the dish according to the recipe:

Place the baking sheet in the oven and preheat to 450°F (245°C). Toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a small amount of ground black pepper. Place them on the preheated baking sheet and roast in the oven, stirring halfway through, until the potatoes are golden brown and tender, about 25 minutes.
Meanwhile, make 3 shallow slits in the fat side of the pork chops to prevent them from curling during cooking. Rub the pork with 3/4 teaspoon of oregano and season with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork and cook until cooked through, 2-3 minutes per side. Transfer to a large plate.

Add the tomatoes, garlic, and remaining 1/4 teaspoon oregano to the skillet. Cook, stirring, until the tomatoes soften, about 2 minutes. Pour in the wine and cook until completely evaporated, 1 to 2 minutes. Add 1/4 cup water and cook, breaking up the tomatoes slightly, until slightly thickened, 1 to 2 minutes. Add the olives, sugar, and any juices from the pork on the plate. Season with salt and pepper.
When the potatoes are done, sprinkle them with feta and let them soften for a minute. Sprinkle with dill and toss gently. Divide the potatoes and pork among plates. Pour the tomato sauce over the pork and drizzle with the remaining 1 tablespoon of olive oil.

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