Greek Village Pork Chops with Fries & Tzatziki

Ingredients

• 2 chops (about 10 oz total) pork chops (bone-in, 1 inch thick)
• 14 oz russet potatoes, cut into 1/4-inch fries
• ½ cup greek yogurt (plain, full-fat)
• ½ medium cucumber (English or regular), grated
• ½ lemon lemon (juiced)
• 2 tsp dried oregano
• 2 cloves garlic (minced)

Instructions

1. 1

   Toss fries with 1 tbsp olive oil, salt, and pepper on a sheet pan; spread in a single layer.

2. 2

   Slide pan into a 425°F oven. Set a timer for 22 minutes, stirring halfway through, until golden.

3. 3

   While fries roast, pat pork chops dry. Season generously with oregano, salt, and pepper on both sides.

4. 4

   Heat a cast iron skillet over medium-high until smoking, about 2 minutes. Sear pork chops 3 minutes per side without moving; they should be golden brown with an internal temp of 145°F.

5. 5

   Stir grated cucumber, minced garlic, and lemon juice into yogurt with a pinch of salt. This is your tzatziki.

6. 6

   Transfer pork chops to a plate; serve alongside hot fries and a dollop of tzatziki sauce.

Tools you’ll need

• sheet pan
• 12-inch cast iron skillet or heavy-bottomed skillet
• box grater
• meat thermometer

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