Pan-fried pork chops, roast potatoes and Greek salad

Ingredients

• 4 pork chops
• 1 knob butter
• 1 drizzle oil
• Thyme or herbes de Provence
• Salt and pepper
• 6 large potatoes
• 5 cl olive oil
• 1 garlic clove
• Herbes de Provence
• 2 tomatoes
• 1/2 cucumber
• 1 onion
• 150 g feta
• 1 lemon
• 1 tsp dried oregano
• Salt and pepper

Potatoes

Preheat the oven to 150 °C.

Potatoes

Peel the potatoes, cut them in half and score them on the flat side.

Potatoes

Place them on a baking sheet, sprinkle with chopped garlic, drizzle with olive oil, dust with herbs and roast for 35 minutes.

Greek salad

Dice the tomatoes and cucumber, slice the onion and cube the feta.

Greek salad

Toss everything together, then add the lemon zest and juice, oregano, salt and pepper.

Pork chops

Season the chops with salt, pepper and thyme.

Pork chops

Sear them for 2 minutes per side over high heat in the butter and oil.

Pork chops

Lower the heat, add 2 tbsp of cold water and cook, covered, for 5 minutes.

Pork chops

Cut the chops into pieces and serve with the potatoes and salad.