Aleppo Pork Chops With Potatoes

My roommate brought home a jar of Aleppo pepper from a spice shop, and we stood in the kitchen passing it back and forth, sniffing the fruity heat like it was some kind of revelation. I had pork chops thawing and a bag of baby potatoes I kept forgetting to use. What started as pantry roulette turned into one of those meals where everyone went quiet for the first few bites. The smokiness from the pimentón wrapped around the brightness of the lemon zest, and suddenly I understood why people get obsessed with spice blends.

I made this for a small birthday dinner once, nothing fancy, just four of us squeezed around a table with mismatched plates. Someone asked what the red stuff was on the pork, and I realized I had no idea how to pronounce pimentón correctly. We laughed, poured more wine, and polished off every scrap of kale. It became the kind of meal people bring up months later, not because it was complicated, but because it tasted like care without trying too hard.

Ingredients

• Bone-in pork chops: The bone keeps them juicy and adds a little extra flavor while they roast, so dont swap for boneless unless you have to.
• Smoked pimentón: This is the smoky backbone of the whole dish, sweet and deep without any sharpness, and it stains everything a gorgeous rust color.
• Aleppo pepper: Fruity, warm, not too hot, it brings complexity that regular red pepper flakes just cant match, though the substitution works in a pinch.
• Baby potatoes: Halving them gives you more crispy surface area, and their creamy insides soak up all the drippings from the pork.
• Lacinato kale: Also called dinosaur kale, it holds up to sautéing without turning to mush, and the slight bitterness balances the richness of the meat.
• Lemon zest and juice: Zest goes in the marinade for aromatic oil, juice hits the greens at the end for brightness that wakes everything up.

Instructions

Marinate the pork:

Mix olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest in a small bowl until it smells like a spice market. Rub it all over the chops, getting into every crevice, and let them sit while you prep the rest.

Roast the potatoes:

Toss halved baby potatoes with olive oil, salt, and pepper on a large baking sheet, spreading them cut side down for maximum crispness. Roast at 425°F for 20 minutes until theyre starting to turn golden and smell nutty.

Add the pork:

Pull the tray out, push the potatoes to one side without crowding them, and nestle the marinated chops on the other side. Flip the chops halfway through the next 12 to 15 minutes so both sides get caramelized and the internal temp hits 145°F.

Sauté the greens:

While the pork finishes, heat olive oil in a skillet over medium heat and cook sliced shallot until soft and fragrant, about 2 minutes. Toss in chopped kale and sauté until wilted and tender, then hit it with salt, pepper, and lemon juice.

Rest and serve:

Let the pork chops rest for 5 minutes so the juices redistribute instead of running all over your cutting board. Plate everything together, letting the potatoes and greens mingle with any pan drippings.

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The first time I served this, my friend who claims to hate kale went back for seconds on the greens. She said it was the lemon juice that did it, cutting through the bitterness she always complains about. I didnt tell her Id almost skipped that step because I thought it was optional. Sometimes the smallest details turn a dish from fine to memorable, and now I never forget the lemon.

Choosing Your Pork Chops

Bone-in chops stay moister and cook more evenly than boneless, and the bone itself adds a subtle richness to the pan. Look for chops that are about an inch thick so they dont dry out before the potatoes finish. If you can only find thinner ones, reduce the roasting time by a few minutes and keep a close eye on the temp.

Making It Ahead

You can marinate the pork chops up to two hours in advance, covered in the fridge, which actually deepens the flavor. The potatoes can be halved and tossed with oil earlier in the day, just keep them covered at room temp. The greens are best done last minute, but you can wash and chop them ahead to save time when things get hectic.

Variations and Swaps

If you cant find Aleppo pepper, the mix of red pepper flakes and sweet paprika gives you heat and fruitiness in the right ballpark. Swiss chard or even spinach works in place of kale, though spinach wilts faster so watch the timing. For a smokier vibe, you can grill the chops instead of roasting them, just keep the potatoes in the oven.

• Try swapping baby potatoes for sweet potato chunks, they caramelize beautifully and add a hint of sweetness.
• Add a handful of cherry tomatoes to the baking sheet in the last 10 minutes for bursts of acidity.
• Finish the greens with a sprinkle of toasted pine nuts or slivered almonds for extra texture.

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This dish has a way of making weeknights feel special without any fuss, and it scales up easily if you have extra mouths to feed. Keep that jar of Aleppo pepper close, because once you taste what it does here, youll start putting it on everything.

Recipe Questions & Answers

→ Can I use boneless pork chops instead?

Yes, boneless pork chops work well, though they may cook slightly faster. Check for an internal temperature of 145°F and reduce cooking time by 2-3 minutes if needed.

→ What can I substitute for Aleppo pepper?

Mix equal parts red pepper flakes and sweet paprika as suggested, or use mild chili powder. Aleppo pepper has a fruity, mild heat that's unique but these alternatives work nicely.

→ How do I prevent the pork chops from drying out?

Don't overcook them—pull them at 145°F internal temperature and let rest for 5 minutes. The bone-in chops help retain moisture, and the marinade adds flavor and protection during roasting.

→ Can I prepare the marinade ahead of time?

Absolutely. Marinate the pork chops up to 2 hours in advance or even overnight in the refrigerator. Bring them to room temperature 15 minutes before roasting for even cooking.

→ What other greens work well in this dish?

Spinach, collard greens, mustard greens, or even escarole are excellent choices. Adjust cooking time based on the green—spinach wilts quickly while collards need a bit longer.

→ Can I grill the pork chops instead of roasting?

Yes, grilling adds wonderful char and smoky depth. Grill over medium-high heat for 6-7 minutes per side while roasting the potatoes separately in the oven.