Aleppo Pork Chops With Potatoes

The smell of pimentón hitting a hot pan is one of those things that makes your kitchen smell like a bistro on a side street in Barcelona. I started making this dish during a stretch when I was sick of plain roasted chicken and wanted something that felt bold without being complicated. The Aleppo pepper adds this fruity, mild heat that doesn't bully the pork, just wakes it up. I love that everything goes on one sheet pan, plus a quick skillet for the greens, and dinner is ready before you've even poured the wine.

I made this for a small dinner party last spring, and everyone kept asking what was in the spice rub. One friend thought I'd used harissa, another guessed chipotle, but it was just the pimentón and Aleppo doing their thing. The potatoes came out so golden and crispy on the edges that they disappeared faster than the pork. Now I double the potato batch every time because I know they won't last.

Ingredients

• Bone-in pork chops: The bone keeps everything juicy and adds flavor during roasting, look for chops about an inch thick so they don't dry out.
• Smoked pimentón: This Spanish smoked paprika is not the same as regular paprika, it has a deep, campfire-like sweetness that transforms the whole dish.
• Aleppo pepper: A fruity, moderate heat with a hint of sun-dried tomato tang, if you can't find it, the red pepper flakes and sweet paprika combo works in a pinch.
• Baby potatoes: They roast faster and more evenly than large ones, plus you get more crispy surface area per bite.
• Lacinato kale: Also called dinosaur kale, it's less bitter and more tender than curly kale, and it holds up beautifully when sautéed with shallots.
• Lemon zest and juice: The zest goes in the marinade for aromatic brightness, the juice finishes the greens with a sharp, clean lift.

Instructions

Marinate the pork:

Combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest in a small bowl, then massage it all over the pork chops like you're giving them a spa treatment. Let them sit at room temperature for 15 minutes or cover and refrigerate up to 2 hours if you want deeper flavor.

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 get those crispy edges.

Add the pork chops:

Pull the sheet pan out, push the potatoes to one side, and nestle the marinated pork chops on the other side. Slide everything back in and roast for 12 to 15 minutes, flipping the chops halfway through, until they hit 145°F inside and the potatoes are deeply golden.

Sauté the greens:

While the pork and potatoes finish, heat olive oil in a large skillet over medium heat, add thinly sliced shallot, and cook for 2 minutes until soft and fragrant. Toss in the chopped kale, sauté until wilted and tender, about 3 to 4 minutes, then season with salt, pepper, and a good squeeze of lemon juice.

Rest and serve:

Let the pork chops rest for 5 minutes so the juices redistribute, then plate them alongside the crispy potatoes and garlicky greens. Drizzle any pan juices over the top if you want extra richness.

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There's something deeply satisfying about pulling a sheet pan out of the oven and seeing everything perfectly browned and sizzling. The first time I served this, my partner said it tasted like something we'd order at a neighborhood spot with white tablecloths and good bread. It's become one of those recipes I turn to when I want to feel like I'm treating myself without spending all evening in the kitchen.

How to Store and Reheat

Leftovers keep well in an airtight container in the fridge for up to three days. I like to reheat the pork and potatoes together on a baking sheet in a 375°F oven for about 10 minutes, which crisps everything back up without drying out the meat. The greens can be reheated gently in a skillet with a splash of water or eaten cold, honestly they're great tucked into a grain bowl the next day.

Substitutions and Variations

If you can't find bone-in chops, boneless loin chops work fine but watch them closely since they cook faster. You can swap the kale for Swiss chard, spinach, or even collard greens, just adjust the cooking time since spinach wilts in under a minute. For a smoky twist, grill the pork chops instead of roasting them, and toss the potatoes on the grill in a grill basket. I've also made this with chicken thighs, and the marinade is just as magic on poultry.

Pairing and Serving Suggestions

This dish shines with a dry rosé or a Spanish Garnacha that has enough body to stand up to the pimentón. A simple arugula salad with shaved Manchego and a sherry vinaigrette makes a bright, peppery contrast to the richness of the pork. If you want to stretch the meal, serve it over couscous or farro to soak up all those lovely pan juices.

• Add a dollop of Greek yogurt or labneh on the side for a cool, creamy counterpoint.
• Finish with a sprinkle of fresh parsley or cilantro for a pop of color and freshness.
• Serve with warm flatbread or a crusty baguette to mop up every last bit of flavor.

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This recipe has become one of my weeknight MVPs, the kind of thing that makes you feel capable and well-fed even on a busy Tuesday. I hope it brings as much warmth and flavor to your table as it has to mine.

Recipe FAQs

→ Can I use boneless pork chops instead?

Yes, boneless pork chops work well, though they may cook 2-3 minutes faster. Use a meat thermometer to ensure they reach 145°F internal temperature.

→ What can I substitute for Aleppo pepper?

Mix equal parts red pepper flakes and sweet paprika for a similar mild heat and fruity flavor. Crushed Urfa biber also works as an alternative.

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

Don't overcook them—remove from oven at 145°F and let rest 5 minutes. The bone-in cut also helps retain moisture during roasting.

→ Can I prepare the marinade ahead of time?

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

→ What other greens work well in this dish?

Spinach, collard greens, mustard greens, or bok choy all make excellent substitutes. Adjust cooking time based on the green's tenderness.

→ Can I grill the pork chops instead of roasting?

Yes, grilling adds wonderful char and smoky depth. Grill over medium-high heat for 5-6 minutes per side while roasting the potatoes separately in the oven.