Oven Baked Pork Chops with Lemon Feta Potatoes

These potatoes are fabulous, top them with your protein of choice.

1/2 cup olive oil
1/4 cup freshly squeezed lemon juice
3 cloves garlic, finely chopped
1/2 tsp salt
1 1/2 tsp coarsely ground black pepper
2 tbsp dried oregano
1 tbsp chopped fresh thyme
1 kg pork chops
5 medium Yukon Gold potatoes, peeled and sliced 1/3 inch thick
125 g Feta Cheese, crumbled
1/2 cup water

• In a resealable plastic bag, combine olive oil, lemon juice, garlic, salt, pepper, oregano and thyme.  Insert pork chops, remove as much air as possible from bag and seal; massage marinade into pork and refrigerate at least 12 hours or overnight, turning over roughly midway through.
• Preheat oven to 350F.
• Heat a large heavy bottom skillet large enough to hold the pork, over medium heat on the stovetop.  Open bag containing pork and scrape off as much garlic as possible, returning garlic to the bag; reserve marinade.  Brown meat on all sides and remove to a plate.
• Brush roasting pan with some of the reserved marinade.  Arrange half of the potato slices, overlapping in the bottom of the pan; brush with additional marinade and sprinkle feta evenly over.  Cover with remaining potatoes; pour water over.  Arrange meat over potatoes and drizzle all with remaining marinade.  Season with additional black pepper.
• Roast for 1 hour or until a meat is cooked through.