Careme

Ingredients

• Boneless Pork Loin Chop

  2 chops, about 12 ounces total $6.21
• Organic Heirloom Tomatoes

  12 ounces $4.43
• Organic Yellow Creamer Potatoes

  12 ounces $4.99
• Feta cheese

  1.5 ounces
• Lemon

  1/2 lemon
• Garlic

  2 cloves
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1 1/2 teaspoons
• Sweet paprika

  1/2 teaspoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces Organic Yellow Creamer Potatoes, cut 12 ounces Organic Heirloom Tomatoes into wedges, mince 2 garlic cloves, crumble 1.5 ounces feta cheese, and cut 1/2 lemon into wedges.
2. On a rimmed sheet pan, toss 12 ounces halved Organic Yellow Creamer Potatoes with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange cut-side down and roast for 15 minutes.
3. Pat 2 Boneless Pork Loin Chops, about 12 ounces total, dry. Coat them with 1 teaspoon extra-virgin olive oil, 1 teaspoon dried oregano, 1/2 teaspoon sweet paprika, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand while the potatoes roast.
4. Toss 12 ounces Organic Heirloom Tomato wedges with 2 teaspoons extra-virgin olive oil, 2 minced garlic cloves, 1/2 teaspoon dried oregano, and 1/2 teaspoon kosher salt.
5. After the potatoes have roasted for 15 minutes, turn them and add the seasoned 2 Boneless Pork Loin Chops and 12 ounces seasoned Organic Heirloom Tomato wedges. Roast for 10 to 14 minutes, until the pork reaches 145°F and the tomatoes soften.
6. Rest the 2 roasted Boneless Pork Loin Chops for 5 minutes. Place 1 chop on each of 2 plates, divide the roasted potatoes and tomatoes between them, and top with 3/4 ounce feta cheese per plate; divide the wedges from 1/2 lemon between the plates for squeezing.