Smoked pork chops with Haloumi cheese and potatoes in the skillet

Greek cuisine is one of those that loves to use cheeses in many different cooking ways. In the pot, in the skillet or in the oven cheese can be the main star of a dish, always enriching the recipe. We do love cheese in Greece and we appreciate the special identity that it gives in numerous dishes. Like this one today where we use Haloumi, the famous Cypriot cheese. As important feta cheese is for the Greeks equally important is the Haloumi for the Cypriots. Try out this special recipe as a meze to share

 Recipe of Makis Georgiadis

Monthly "BHMA GOURMET" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
150gr. of Haloumi cheese, cut in small cubes
4 smoked pork chops, cut in bite-size pieces
500gr. small potatoes (well washed), skin on and cut in quarters
100ml of olive oil
1 yellow onion, cut in slices
25-35ml of sweet red wine (Greek Mavrodaphne wine is a good choice)
5 sprigs of fresh thyme (or 2 tbsp of dried)
½ tsp of ground cumin (or 1 tbsp of strong mustard)
pepper

Method:
Preheat the oven to 220°C.

In a wide cast-iron skillet warm the oil in high heat and sauté the potatoes for about 5 minutes until they are coloured on all sides. Add the onion, the meat, stir with a wooden spoon and pour over with the wine.

When the alcohol has evaporated, add the thyme and the cumin, turn the heat to low-medium and simmer for about 20 minutes. Check the potatoes if they are cooked through and give it a few more minutes if needed.

Season with plenty of pepper, scatter the cheese cubes on top and transfer the skillet into the oven.
*** No salt is needed really because the pork and the cheese are already salty. Bake for about 5-7 minutes until the ingredients are nicely coloured on top.

Serve immediately while it is still hot along with a fresh, crunchy green salad.