Greek Roasted Pork Chops with Potatoes: Brizoles Hoirines sto Fourno: μπριζόλες χοιρινές στο φούρνο

Pork chops are roasted with potatoes and diced tomatoes and garlic. This is an easy and delicious dish to prepare. 
serves 4

4 pork chops (each about 3/4 inch thick)

4 large potatoes, scrubed, wedges lengthwise

1 can diced tomatoes (with juice)

4 cloves of garlic, minced

1 cup of olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons oregano

water

Preheat oven to 450°F

Lightly salt and pepper both sides of pork chops. In a hot skillet sear both sides of pork chops.

In a large roasting pan, place the pork chops in a single layer. In a large bowl add potatoes, tomatoes, garlic, olive oil, salt, pepper and oregano. Toss ingredients in the bowl to coat all. Pour tomato, potato mixture over the pork chops.

Roast at 450°F for 10 minutes. Reduce heat to 400°F and cook for 45 minutes or until the potatoes are slightly browned and soft (test with a fork). 

Move the pork chops from the bottom of the pan to the top, laying them over the potatoes and return to the oven for 15 minutes until pork chops are nicely browned.

 Serve with spinach or salad.