Serves: 4

Another excellent and simple Greek dinner from Vefa Alexiadou’s ‘Greek Cookbook’.

We were after a quick Monday dinner and this totally hit the spot.

Alongside a green salad and some pan-fried potatoes with oregano and feta, this is how you celebrate beating Monday.

Plus now that you have an open bottle of red or white wine, well, you know…

Ingredients

4 large pork chops, 1.5cm thick
Salt and pepper
4 tbsp olive oil
2/3 c dry white or red wine
4 lemon wedges
Fried potatoes and greens, to serve

Method

1. Season the chops with salt and pepper. Heat the oil in a skillet or frying pan large enough to hold the chops in a single layer. Add the chops and cook over medium heat for 2 – 3 minutes on each side, until lightly browned.
2. Pour in half the wine and cook for a few minutes until the alcohol has evaporated, then pour in 5 tbsp water, cover and simmer for 20 minutes or until cooked through.
3. Increase the heat and let the chops sizzle. Pour in the remaining wine and cook for 1 – 2 minutes, until the alcohol has evaporated. Serve immediately on warmed plates with 1 – 2 tbsp of the wine sauce, garnished with lemon wedges and accompanied by fried potatoes and greens.