Aleppo Pork Chops With Potatoes (Printable Version)

Smoky pork chops with Aleppo pepper, roasted potatoes, and sautéed greens create a flavorful Mediterranean dinner.

# 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 - ½ teaspoon freshly ground black pepper
09 - Zest of 1 lemon

→ Vegetables

10 - 1½ pounds baby potatoes, halved
11 - 2 tablespoons olive oil
12 - 1 teaspoon kosher salt
13 - ½ teaspoon black pepper
14 - 1 bunch lacinato kale, stems removed, leaves chopped
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of ½ lemon

# How to Make It:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest. Rub mixture thoroughly over pork chops. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
02 - Preheat oven to 425°F. Toss potatoes with olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes.
03 - Remove baking sheet from oven. Push potatoes to one side 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, until internal temperature reaches 145°F and potatoes are golden.
05 - Heat olive oil in a large skillet over medium heat. Add shallot and cook for 2 minutes. Add chopped greens and sauté until wilted, 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Let pork chops rest for 5 minutes. Serve with roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • Everything roasts on one tray, so you get deep flavor without juggling multiple pans or timers.
  • The Aleppo pepper brings a gentle, fruity heat that doesn't overpower, just wakes up every bite.
  • It looks impressive enough for company but comes together fast enough for a weeknight scramble.
  • LeftoVers reheat beautifully, and the greens stay silky instead of turning to mush.
02 -
  • Don't marinate the pork longer than two hours or the acid from the lemon zest will start to turn the texture mealy instead of tender.
  • If your potatoes aren't browning, it means they're too crowded on the tray, give them space or use two sheets.
  • Pull the pork at exactly 145°F, carryover heat will bring it up a few more degrees as it rests, and you'll avoid dry, chalky meat.
  • Add the greens to the skillet in batches if your pan is small, cramming them all in at once steams them instead of sautéing them.
03 -
  • Let your pork chops come to room temperature before they go in the oven, cold meat straight from the fridge cooks unevenly and can dry out on the edges before the center is done.
  • Save any leftover marinade and toss it with the potatoes before roasting, those little bits of garlic and spice will crisp up and cling to the potatoes like edible confetti.
  • If you want a restaurant style finish, hit the plated chops with a tiny sprinkle of flaky sea salt and a few shavings of fresh lemon zest right before serving.
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