Aleppo Pork Chops With Potatoes (Printable Version)

Smoky pork chops with pimentón and Aleppo pepper, roasted with golden potatoes and sautéed greens.

# What You Need:

→ Pork & Marinade

01 - 4 bone-in pork chops, 1 inch thick
02 - 2 tablespoons olive oil
03 - 2 teaspoons smoked pimentón
04 - 1 teaspoon Aleppo pepper
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
09 - Zest of 1 lemon

→ Vegetables

10 - 1.5 pounds baby potatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
14 - 1 bunch lacinato kale, stems removed, leaves chopped, approximately 5 cups
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# Step-by-Step:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest. Coat pork chops thoroughly with mixture and allow to marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours.
02 - Preheat oven to 425°F. Toss potatoes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes until beginning to soften.
03 - Remove baking sheet from oven. Push potatoes to one side of the sheet and arrange marinated pork chops on the other side.
04 - Return tray to oven and roast for 12 to 15 minutes, flipping pork chops once. Cook until internal temperature reaches 145°F and potatoes are golden brown.
05 - While pork and potatoes finish cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and cook for 2 minutes. Add chopped greens and sauté until wilted, approximately 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Remove pork chops from oven and allow to rest for 5 minutes. Plate pork chops with roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • Everything roasts on one sheet pan while the greens take just minutes on the stove, so cleanup is actually manageable on a Tuesday.
  • The marinade does all the heavy lifting, turning basic pork chops into something smoky and bright that tastes like you planned ahead.
  • It's naturally gluten-free and feels hearty without being heavy, the kind of meal that works for both weeknight dinners and when you want to impress someone without stress.
02 -
  • Don't skip the resting time for the pork chops, cutting into them right away makes all the juices run out onto the plate instead of staying in the meat.
  • Make sure your oven is fully preheated before the potatoes go in, a cooler oven will steam them instead of crisping them up.
  • If your greens are wet from washing, shake them dry or they'll release too much water into the pan and braise instead of sauté.
03 -
  • Use a meat thermometer and pull the pork chops at exactly 145°F, they'll carry over a few degrees as they rest and stay perfectly juicy.
  • Save any leftover marinade and toss it with the potatoes before roasting, it adds even more flavor and helps them crisp up.
  • If your greens are really hearty like collards, blanch them for 2 minutes before sautéing so they're tender enough to eat.
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