Aleppo Pork Chops With Potatoes (Printable)

Smoky pork chops with Aleppo pepper, roasted potatoes, and sautéed greens create a vibrant 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 - 1/2 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 - 1/2 teaspoon black pepper
14 - 1 bunch lacinato kale, stems removed and leaves chopped
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# How-To:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, black pepper, and lemon zest. Coat all surfaces of pork chops with mixture. Allow to sit at room temperature for 15 minutes or refrigerate up to 2 hours.
02 - Preheat oven to 425°F. Toss potatoes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Place in oven and roast for 20 minutes.
03 - Remove baking sheet from oven. Push potatoes to one side of sheet. Arrange marinated pork chops on the cleared space.
04 - Return baking sheet to oven. Roast for 12 to 15 minutes, flipping pork chops once halfway through, until internal temperature reaches 145°F and potatoes are golden brown.
05 - While pork and potatoes finish cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and cook for 2 minutes. Add chopped kale and sauté until wilted, approximately 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Remove pork chops from oven and allow to rest for 5 minutes. Plate pork chops with roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • Everything roasts on one tray while you sauté greens, so cleanup is almost nonexistent.
  • The smoky, fruity spice rub creates a crust that makes even weeknight pork chops taste special.
  • Potatoes get crispy edges and the greens add a bright, lemony contrast that balances the richness.
02 -
  • Don't skip the resting time after roasting or you'll lose all those flavorful juices when you cut into the chops.
  • If your potatoes aren't browning, make sure they're cut-side down and spread out in a single layer with space between them.
  • Aleppo pepper can vary in heat, so start with less if you're sensitive to spice and adjust next time.
03 -
  • Use a meat thermometer to avoid overcooking the pork, pulling it at exactly 145°F ensures juicy, tender chops.
  • Let the baking sheet get hot in the oven before adding the potatoes for extra crispiness.
  • Save any leftover marinade and toss it with the greens after cooking for an extra punch of flavor.
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