Aleppo Pork Chops With Potatoes (Print Version)

Smoky pork chops with pimentón and Aleppo pepper, roasted with potatoes and greens for a vibrant Mediterranean meal.

# What You Need:

→ Pork & Marinade

01 - 4 bone-in pork chops, 1 inch thick
02 - 2 tablespoons olive oil
03 - 2 teaspoons smoked pimentón (Spanish smoked paprika)
04 - 1 teaspoon Aleppo pepper or 0.5 teaspoon red pepper flakes combined with 0.5 teaspoon sweet paprika
05 - 3 garlic cloves, minced
06 - 1 teaspoon dried oregano
07 - 1 teaspoon kosher salt
08 - 0.5 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 - 0.5 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 0.5 lemon

# How-To Steps:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, dried oregano, kosher salt, ground black pepper, and lemon zest. Rub the mixture evenly over all surfaces of the pork chops. Allow to marinate at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours.
02 - Preheat oven to 425 degrees Fahrenheit. Toss halved potatoes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Arrange in a single layer and place in the preheated oven for 20 minutes.
03 - Remove the baking sheet from the oven. Push roasted potatoes to one side of the sheet, creating space for the pork chops. Place marinated pork chops on the vacant side of the baking sheet.
04 - Return the baking sheet to the oven and roast for 12 to 15 minutes, turning pork chops once halfway through cooking. The pork is ready when the internal temperature reaches 145 degrees Fahrenheit and the potatoes are golden brown.
05 - While pork and potatoes finish roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced shallot and cook for 2 minutes until softened. Add the chopped greens and sauté until wilted, approximately 3 to 4 minutes. Season with salt, pepper, and fresh lemon juice to taste.
06 - Transfer cooked pork chops to a serving platter and allow to rest for 5 minutes before serving. Arrange roasted potatoes and sautéed greens alongside the pork chops on individual plates or a serving platter.

# Expert Hints:

01 -
  • Everything roasts on one tray, so you get deep flavor without juggling multiple pans or losing your mind.
  • The marinade does all the heavy lifting, turning simple chops into something that tastes like you planned it for days.
  • Potatoes get crispy, greens stay silky, and the pork stays juicy if you dont overthink it.
02 -
  • Dont skip the resting time for the pork, I used to cut right in and watch all the moisture pool on the plate instead of staying in the meat.
  • If your potatoes arent browning, make sure theyre cut side down and not overcrowded, they need space to crisp instead of steam.
03 -
  • Use a meat thermometer instead of guessing, pulling the pork at exactly 145°F means it stays juicy and slightly pink in the center.
  • Save any leftover marinade and toss it with the potatoes before roasting, it adds another layer of smoky flavor that ties everything together.
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