Aleppo Pork Chops With Potatoes (Printable)

Smoky pork chops with Aleppo pepper, roasted potatoes, and sautéed greens in one Mediterranean-inspired dish.

# What You'll Need:

→ Pork & Marinade

01 - 4 bone-in pork chops, approximately 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 or Swiss chard, stems removed, leaves chopped (approximately 5 cups)
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# Step-by-Step Guide:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest. Coat pork chops thoroughly with mixture and allow to marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
02 - Preheat oven to 425°F. Toss potatoes with olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes.
03 - Remove baking sheet from oven. Push potatoes to one side and position marinated pork chops on the other side.
04 - Return tray to oven and 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 roast, heat olive oil in a large skillet over medium heat. Add shallot and cook for 2 minutes. Add chopped greens and sauté until wilted, approximately 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Allow pork chops to rest for 5 minutes. Serve with roasted potatoes and sautéed greens.

# Expert Suggestions:

01 -
  • The marinade is so flavorful you'll want to use it on chicken, lamb, or even roasted carrots.
  • One pan does most of the work, which means less cleanup and more time at the table.
  • The combination of smoky, lemony pork with crispy potatoes and garlicky greens feels restaurant-fancy but comes together in under an hour.
02 -
  • Don't skip the resting time for the pork, cutting into it right away sends all those flavorful juices onto the cutting board instead of into your dinner.
  • If your potatoes aren't browning well, spread them out more on the pan, crowding them steams instead of roasts.
  • Aleppo pepper can vary in heat depending on the brand, so taste a pinch before using if it's your first time with a new jar.
03 -
  • Pat the pork chops dry before applying the marinade so the spices stick and create a better crust.
  • Use a meat thermometer to check doneness, pork is safe and juicy at 145°F, and it will continue to cook slightly as it rests.
  • If your oven runs hot, check the potatoes at 15 minutes to avoid burning, every oven has its quirks.
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