Greek Style Potato Wedges with Pork Chops: tender meat and potato wedges, bathed in tomato sauce.
This introduction has been harder to write than I could have imagined. We have been living in a boiling pot for days now. The weatherman keeps saying the heat wave has reached its peak, but it seems to me that I am hearing the same report every night. If you live in those parts of the world with temperature extremes, you will understand. Those of you who do not, lucky you! If the heat comes to stay, it changes your way of life. In every way: you do the minimum, eat the minimum (which can count as the one benefit), walk the minimum, and drink the maximum. Tea. Water. Yogurt, whey, juice…
And the best lunches are Mediterranean.
Since my family traditionally makes home-made Tomato Salsa, summer is the season for Greek Style Potato Wedges with Pork Chops. When the tomatoes are ripe, the salsa is boiled slowly on the stove, and all you need is pasta and some basil to make a heavenly lunch or dinner. Of course, every family has one little secret for a special salsa taste; in my family, a drop of vodka is added when the salsa is almost done, which is really special! I do this. Carefully.
This combination of pork chops with potatoes is, according to my aunt, a Greek version for using salsa perfectly. The ingredients are slowly bathed in the salsa until they are are soft and tender, then garnished with a handful of chopped fresh parsley.
Of course, you can use store-bought tomato salsa to bake the potatoes and meat. That way, you can prepare this lunch the whole year around. If you are as hooked on tomato salsa as I am.
Here you can see how meat and potatoes are covered with salsa, before baking:
And here is the dish when taken out of the oven:
Greek Style Potato Wedges with Pork Chops
- 3 Tbsp Olive oil
- 2 pork chops, 1 lb approx
- 4 cups potato wedges, loosely packed
- Salt to taste
- 1 tsp oregano
- 3 cups tomato salsa or chopped pelati
- Butter and chopped parsley to garnish
Preheat the oven to 180° C / 356° F.
Pour the olive oil into the dish.
Lay the pork chops on the bottom and place the potato wedges around them.
Salt to taste and sprinkle with oregano.
Cover the ingredients with salsa or pelati and bake for 90 minutes.