Aleppo Pork Chops With Potatoes

The smoke hit me first, curling up from the oven as pimentón mingled with garlic and something faintly fruity I couldn't place. My neighbor had just returned from a trip to Spain with a tin of Aleppo pepper tucked in her suitcase, insisting I try it on pork. I was skeptical until the first bite proved her right. Now it's the dish I make when I want something that looks effortless but tastes like I've been cooking all day.

I made this for a small dinner party last fall, and my friend who claims to hate kale went back for seconds of the greens. She swore it was the shallots and lemon that converted her, but I think it was the way the garlicky pork drippings snuck into every bite. Since then, it's become my go-to when I need to feed people without fussing over multiple pots and pans.

Ingredients

• Bone-in pork chops: The bone keeps the meat juicy during roasting and adds flavor you just don't get from boneless cuts.
• Smoked pimentón: This Spanish smoked paprika brings a deep, earthy smokiness that's nothing like the sweet paprika in your spice drawer.
• Aleppo pepper: Fruity, moderately hot, and slightly oily, it adds complexity without overwhelming heat.
• Garlic cloves: Fresh minced garlic blooms in the olive oil and becomes fragrant and mellow as it roasts.
• Dried oregano: A Mediterranean staple that ties the spices together with herbal warmth.
• Lemon zest: Bright and aromatic, it cuts through the richness and wakes up the other flavors.
• Baby potatoes: They roast quickly, develop crispy golden exteriors, and stay creamy inside.
• Lacinato kale or Swiss chard: Sturdy greens that wilt beautifully and hold up to a quick sauté without turning mushy.
• Shallot: Sweeter and more delicate than onion, it adds a gentle allium bite to the greens.
• Lemon juice: A squeeze at the end brightens everything and balances the smoky, savory notes.

Instructions

Marinate the pork:

Whisk together olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest until it forms a fragrant paste. Massage it into every crevice of the pork chops, letting them sit at room temperature for 15 minutes or up to 2 hours in the fridge if you have the time.

Roast the potatoes:

Preheat your oven to 425°F and toss halved baby potatoes with olive oil, salt, and pepper on a large baking sheet. Roast them for 20 minutes until they start to turn golden and develop crispy edges.

Add the pork chops:

Pull the tray out and nudge the potatoes to one side, making room for the marinated chops. Nestle the pork onto the hot pan and return it to the oven.

Finish roasting:

Roast for 12 to 15 minutes, flipping the chops halfway through, until they reach an internal temperature of 145°F and the potatoes are deeply golden. The edges of the pork should be caramelized and fragrant.

Sauté the greens:

While the pork finishes, heat olive oil in a large skillet over medium heat and cook the sliced shallot until softened, about 2 minutes. Add the chopped greens and sauté until wilted and tender, 3 to 4 minutes, then season with salt, pepper, and a squeeze of lemon juice.

Rest and serve:

Let the pork chops rest for 5 minutes so the juices redistribute. Serve them alongside the roasted potatoes and sautéed greens, letting everything mingle on the plate.

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There's something deeply satisfying about pulling a single tray from the oven and knowing dinner is almost done. The first time I served this, my husband looked at the plate and said it reminded him of a taverna we'd stumbled into on a Greek island years ago. I hadn't been aiming for that, but the smoky pork, lemony greens, and golden potatoes did feel like a memory worth keeping.

Choosing Your Greens

Lacinato kale holds its shape and has a slightly sweeter, less bitter flavor than curly kale, which makes it perfect for a quick sauté. Swiss chard works beautifully too, adding a mild earthiness and tender texture. If you only have spinach, add it at the very end and cook just until wilted, since it releases a lot of water and cooks down fast. Collard greens are heartier and need a few extra minutes, so give them a head start in the pan.

Making It Ahead

You can marinate the pork chops up to a day in advance, letting the spices really sink in and develop deeper flavor. The potatoes can be halved and stored in cold water in the fridge for a few hours to save prep time. Just drain and pat them dry before tossing with oil. The greens are best sautéed right before serving, but you can wash, dry, and chop them earlier in the day to make the final steps faster.

Serving and Pairing

This dish feels complete on its own, but a dollop of Greek yogurt or a drizzle of tahini sauce adds creamy contrast to the smoky pork. A simple arugula salad with shaved fennel and a lemon vinaigrette would lighten things up if you want more vegetables. For wine, a dry rosé or a Spanish Garnacha complements the pimentón beautifully.

• Serve with warm pita or crusty bread to soak up any juices.
• Leftovers reheat well and taste even better the next day once the flavors marry.
• If you're grilling instead of roasting, char the pork over medium-high heat and roast the potatoes separately.

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Once you've made this a few times, you'll start tweaking the spices to suit your mood or whatever's in the pantry. That's when a recipe stops being something you follow and starts feeling like yours.

Recipe FAQs

→ What is Aleppo pepper and can I substitute it?

Aleppo pepper is a Syrian chili with moderate heat and fruity undertones. If unavailable, combine equal parts red pepper flakes and sweet paprika for a similar flavor profile.

→ Can I use boneless pork chops instead?

Yes, boneless chops work well but may cook faster. Reduce roasting time to 10-12 minutes and check internal temperature to avoid overcooking.

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

Don't skip the marinating step, cook to exactly 145°F internal temperature, and let the meat rest for 5 minutes before serving to retain juices.

→ What greens work best for this dish?

Lacinato kale and Swiss chard are ideal for their heartiness. Spinach, collard greens, or mustard greens also work well and will wilt faster.

→ Can I prepare components ahead of time?

Marinate the pork chops up to 2 hours in advance and refrigerate. Prep vegetables ahead, but roast and sauté just before serving for best texture.

→ What wine pairs well with this dish?

A dry rosé or Spanish Garnacha complements the smoky spices beautifully. A light-bodied red like Pinot Noir also works well with the pork.