This simple home-made dish is pretty fast and full. delicious tastes and aromas of Greek cuisine. Potatoes fried at high temperature in the oven until golden colors, sprinkled with crumbled feta and fresh dill and served with pan-fried natural pork cutlets of loin. On frying cutlets in total should take no more than 6 minutes, otherwise they will dry out. And on the juices and fat left in the pan after cutlet, preparing a quick tomato sauce of fresh cherry tomatoes, fried in white wine with olives, garlic and others Mediterranean spices. Nutrition value per serving: (total 4) Calories 700, total fat 47 g., Saturated fat g., Proteins 39 g., carbohydrates 31 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural boneless pork cutlets (2 cm thick, common weighing approximately 0.7 kg.)
- 0.6 kg potatoes, diced 2.5 cm.
- 5 tbsp. l olive oil
- 1 tsp dried oregano
- 1.5 tbsp. cut cherry tomatoes in half
- 2 garlic cloves, finely chopped
- 1/4 Art. dry white wine
- 12 pitted olives cut in half
- 1/4 tsp Sahara
- 1/3 Art. crumbled feta
- 1/4 Art. chopped dill
Recipes with similar ingredients: pork loin, pork, potatoes, feta cheese, cherry tomatoes, olives, white wine, oregano, dill
Recipe preparation:
- Place the pan in the oven and heat to 245 ° C. Mix potatoes with 2 tbsp. l olive oil, 0.5 tsp salt and small the amount of ground black pepper. Put on preheated pan and fry in the oven, mixing in the middle of cooking, until the potato is browned and soft, about 25 minutes.
- Meanwhile, on the fat side of the pork cutlets do 3 shallow cuts so that they do not curl during cooking. Grate pork 3/4 tsp. oregano and sprinkle with salt and black pepper. In a large frying pan over medium heat, heat 2 tbsp. l olive oil. Put the pork and fry until tender, 2-3 minutes on each side. Transfer to a large plate.
- Add tomatoes, garlic and the remaining 1/4 tsp to the pan. oregano. Fry, stirring, until the tomatoes soften, about 2 minutes. Pour in the wine and boil until complete evaporation, 1-2 minutes. Add 1/4 tbsp. water and cook, slightly breaking tomatoes, until easy thickening, 1-2 minutes. Add olives, sugar and all juices secreted from pork on a plate. Salt and pepper.
- When the potatoes are ready, sprinkle it with feta and give it soften for a minute. Sprinkle with dill and gently mix. Arrange the potatoes and pork in plates. Pour pork tomato sauce and sprinkle the remaining 1 tbsp. l olive oils.
