Pin It The smell of smoked pimentón hits you before anything else, sharp and warm and a little sweet, like standing too close to a campfire in the best way. I started making these pork chops on weeknights when I needed something that felt special but didn't ask for much. The Aleppo pepper adds this fruity heat that sneaks up on you, nothing aggressive, just enough to make you reach for another bite. It's the kind of dish that makes your kitchen smell like you've been cooking all day, even though you haven't.
I made this for my neighbor once after she mentioned she was tired of chicken, and she texted me two days later asking for the spice blend proportions. There's something about the way the potatoes get crispy on the edges while soaking up the drippings from the pork that makes people quiet at the table. The greens cut through all that richness with their slight bitterness and the bright hit of lemon. It's a meal that feels balanced without trying too hard.
Ingredients
- Bone-in pork chops (about 1-inch thick): The bone keeps everything juicy and adds flavor as it roasts, and the thickness ensures you get a good sear without drying out the meat.
- Smoked pimentón: This Spanish smoked paprika is not optional, it's what gives the dish that deep, almost bacon-like smokiness that makes people ask what you did differently.
- Aleppo pepper: It brings a fruity, moderate heat with a slight tang, if you can't find it, the red pepper flakes and sweet paprika combo works but lacks some of that complexity.
- Garlic cloves, minced: Fresh garlic mixed into the marinade creates little pockets of sharp flavor that mellow and sweeten as everything roasts.
- Lemon zest and juice: The zest in the marinade perfumes the pork, and the juice at the end wakes up the greens, two small moves that make a big difference.
- Baby potatoes, halved: They crisp up beautifully and their size means they cook in the same time as the pork, no par-boiling required.
- Lacinato kale or Swiss chard: Lacinato kale holds up better to heat than curly, and chard brings a slight earthiness, either way, remove those thick stems or they'll stay tough.
- Shallot, thinly sliced: A shallot is gentler and slightly sweeter than onion, it melts into the greens without overpowering them.
Instructions
- Marinate the pork:
- Combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest in a small bowl, then rub this paste all over the pork chops, getting into every crevice. Let them sit at room temperature for 15 minutes so the flavors start to sink in, or cover and refrigerate up to 2 hours if you're planning ahead.
- Roast the potatoes:
- Preheat your oven to 425°F and toss the halved baby potatoes with olive oil, salt, and pepper on a large baking sheet, spreading them cut-side down for maximum crispness. Roast for 20 minutes until they start to turn golden and tender.
- Add the pork chops:
- Pull the baking sheet out and push the potatoes to one side, then nestle the marinated pork chops on the other side of the pan. Return everything to the oven and roast for 12 to 15 minutes, flipping the chops once halfway through, until they reach an internal temperature of 145°F and the potatoes are deeply golden.
- Sauté the greens:
- While the pork and potatoes finish, heat olive oil in a large skillet over medium heat and cook the sliced shallot for about 2 minutes until it softens. Add the chopped greens and sauté until wilted, 3 to 4 minutes, then season with salt, pepper, and a squeeze of lemon juice.
- Rest and serve:
- Let the pork chops rest for 5 minutes so the juices redistribute and the meat stays tender. Serve the chops alongside the roasted potatoes and sautéed greens, spooning any pan drippings over the top.
Pin It There was a night last fall when I made this after a long day and didn't feel like talking much, and my partner said the smell alone made him feel better. We ate it with our phones put away, just the scrape of forks and the occasional hum of approval. Sometimes a dish earns its place not because it's fancy, but because it's exactly what you need when you need it.
Choosing Your Pork Chops
Bone-in chops are worth it here because the bone conducts heat and keeps the meat moist, plus they look more impressive on the plate. If you can only find boneless, reduce the cooking time by a few minutes and check the temperature early. I've also used thicker loin chops when they're on sale, and they work beautifully as long as you adjust the roasting time so they don't dry out.
Getting the Potatoes Right
The key is cutting them small enough to cook through but not so small they turn to mush, halved baby potatoes are the sweet spot. I learned the hard way that overcrowding the pan steams them instead of roasting, so use a large baking sheet and give them space. If your potatoes are on the larger side, quarter them so they finish at the same time as the pork.
Making It Your Own
You can swap the kale for spinach if that's what you have, though it wilts faster so watch the timing. I've grilled the pork chops instead of roasting when the weather's nice, and the char adds another layer of smokiness that pairs perfectly with the spices. If you want more vegetables, throw halved cherry tomatoes or sliced bell peppers on the baking sheet with the potatoes.
- A dry rosé or Spanish Garnacha cuts through the richness and complements the smoky spices.
- Leftovers reheat well, slice the pork and toss it with the potatoes and greens for a quick grain bowl the next day.
- For a little extra kick, drizzle everything with a spicy olive oil or a dollop of harissa yogurt before serving.
Pin It This is the kind of meal that makes weeknights feel a little less ordinary, smoky, bright, and satisfying without a lot of fuss. I hope it finds a spot in your regular rotation the way it has in mine.
Recipe FAQs
- → Can I use boneless pork chops instead?
Yes, boneless pork chops work well, though bone-in varieties tend to stay juicier during roasting. Reduce cooking time by 2-3 minutes and monitor internal temperature closely to avoid overcooking.
- → What can I substitute for Aleppo pepper?
Combine equal parts red pepper flakes and sweet paprika as suggested, or use Turkish Maras pepper. For milder heat, use only sweet paprika with a pinch of cayenne.
- → How do I know when pork chops are done?
Use a meat thermometer to check for an internal temperature of 145°F (63°C) at the thickest part. The meat should be slightly pink in the center and juices should run clear.
- → Can I prepare the marinade in advance?
Absolutely. Marinate pork chops up to 24 hours ahead for deeper flavor penetration. Store covered in the refrigerator and bring to room temperature 20 minutes before roasting.
- → What greens work best besides kale?
Swiss chard, collard greens, spinach, or mustard greens all work beautifully. Adjust cooking time based on the green's thickness—spinach wilts quickly while collards need a few extra minutes.
- → Can I grill the pork chops instead of roasting?
Yes, grilling adds wonderful char and smokiness. Grill over medium-high heat for 5-6 minutes per side, while roasting the potatoes separately in the oven.