Pork & Summer Vegetables Mediterranean Style

This one-pot pork dinner brings Mediterranean flavor to your table without a pile of dishes in the sink. Cubed pork gets a hard sear in a Dutch oven, then cooks down with new potatoes, fresh green beans, and a good hit of oregano.

The lemon juice goes in right at the end, once the pork hits temperature. That bright acidity cuts through the richness and ties the whole dish together. Then crumbled feta on top adds a salty, creamy contrast that makes every forkful interesting.

Browning the pork first on high heat is key. You want color and fond on the bottom of that pot, because that’s where the flavor lives. The potatoes go in next and pick up all that caramelized goodness as they cook.

Kitchen Tips

• Don’t crowd the pork cubes. If your pot is small, brown them in batches. Overcrowding steams the meat instead of searing it.
• New potatoes hold their shape better than russets here. Cut them into even cubes so they cook at the same rate.
• Use good feta, the block kind packed in brine, not the pre-crumbled dry stuff. It melts slightly over the hot dish and tastes worlds better.

Variations

• Add halved cherry tomatoes with the green beans for extra color and sweetness.
• Swap pork for boneless chicken thighs and reduce the cooking time slightly.
• Stir in a handful of Kalamata olives with the lemon juice for a punchier Mediterranean flavor.