Greek pork cutlets with potatoes and feta

Ingredients:

• 4 natural boneless pork cutlets (2 cm thick, total weight approximately 0.7 kg)
• 0.6 kg potatoes, cut into 2.5 cm cubes.
• 5 tbsp. l. olive oil
• 1 teaspoon dried oregano
• 1.5 cups cherry tomatoes, halved
• 2 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• 12 pitted olives, halved
• 1/4 teaspoon sugar
• 1/3 cup crumbled feta
• 1/4 cup chopped dill

Preparation:

1. Place the baking sheet in the oven and preheat to 450°F (245°C). Toss the potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and a small amount of ground black pepper. Place them on the preheated baking sheet and roast in the oven, stirring halfway through, until the potatoes are golden brown and tender, about 25 minutes.
2. Meanwhile, make 3 shallow slits in the fat side of the pork chops to prevent them from curling during cooking. Rub the pork with 3/4 teaspoon of oregano and season with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork and cook until cooked through, 2-3 minutes per side. Transfer to a large plate.
3. Add the tomatoes, garlic, and remaining 1/4 teaspoon oregano to the skillet. Cook, stirring, until the tomatoes soften, about 2 minutes. Pour in the wine and cook until completely evaporated, 1 to 2 minutes. Add 1/4 cup water and cook, breaking up the tomatoes slightly, until slightly thickened, 1 to 2 minutes. Add the olives, sugar, and any juices from the pork on the plate. Season with salt and pepper.
4. When the potatoes are done, sprinkle them with feta and let them soften for a minute. Sprinkle with dill and toss gently. Divide the potatoes and pork among plates. Pour the tomato sauce over the pork and drizzle with the remaining 1 tablespoon of olive oil.