Aleppo Pork Chops With Potatoes (Printable Version)

Smoky pork chops marinated with Aleppo pepper, roasted alongside golden potatoes and wilted greens.

# What You'll 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 1/2 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 or Swiss chard, stems removed, leaves chopped, approximately 5 cups
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# Directions:

01 - In a small bowl, combine olive oil, smoked pimentón, Aleppo pepper, minced garlic, dried oregano, kosher salt, black pepper, and lemon zest. Rub the mixture thoroughly over all surfaces of the pork chops. Allow to marinate at room temperature for 15 minutes, or refrigerate up to 2 hours for deeper flavor development.
02 - Preheat oven to 425°F. Toss halved baby potatoes with 2 tablespoons olive oil, kosher salt, and black pepper. Spread evenly on a large baking sheet and roast for 20 minutes until they begin to soften.
03 - Remove the baking sheet from the oven. Push partially roasted potatoes to one side of the sheet and arrange marinated pork chops on the other side.
04 - Return the baking sheet to the oven and roast for 12 to 15 minutes, flipping the pork chops once halfway through. Cook until the internal temperature reaches 145°F and potatoes are golden brown.
05 - While the pork and potatoes are roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced shallot and cook for 2 minutes. Add the chopped greens and sauté until fully wilted, approximately 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Remove pork chops from the oven and allow to rest for 5 minutes. Serve the rested pork chops alongside roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • Everything roasts on one tray while the greens sauté in minutes, so dinner comes together without juggling a dozen pans.
  • The Aleppo pepper brings a fruity, gentle heat that wakes up the smoky pimentón without overwhelming anyone at the table.
  • Bone-in chops stay juicy and flavorful, and the potatoes turn golden and crispy at the edges while soaking up all those spices.
  • It feels like a special occasion meal but uses straightforward ingredients and techniques you already know.
02 -
  • Do not skip the resting step after the chops come out of the oven, or all the juices will run out onto the plate instead of staying inside the meat.
  • If your potatoes are not getting crispy, spread them in a single layer without crowding, and make sure your oven is fully preheated before they go in.
  • Flip the pork chops only once during roasting so they develop a good crust without steaming or turning rubbery.
  • Add the lemon juice to the greens at the very end so it stays bright and does not cook off into bitterness.
03 -
  • Use a meat thermometer to check the internal temperature of the chops instead of guessing, because overcooked pork is dry and disappointing no matter how good the marinade is.
  • Save any leftover marinade and toss it with the potatoes before roasting so they pick up the same smoky, spiced flavor as the chops.
  • If your greens are tough or fibrous, add a splash of water or broth to the skillet and cover it for a minute to steam them tender before finishing with the lemon juice.
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