Save The smell of pimentón hitting hot olive oil always takes me straight back to a weeknight when I was too tired to fuss but wanted something that felt special. I had pork chops thawing and a bag of baby potatoes staring at me from the counter. I remembered a jar of Aleppo pepper tucked in the spice drawer and thought, why not let the oven do the work? What came out was smoky, golden, and satisfying in a way that made me forget I'd been dragging all day.
I made this for friends who claimed they didn't like pork chops because they always came out dry. Watching them go quiet after the first bite and then reach for seconds without a word felt like winning something small but important. One of them asked for the recipe before dessert even hit the table. That's when I knew this one was a keeper.
Ingredients
- Bone-in pork chops (about 1-inch thick): The bone keeps them juicy and adds flavor, and that thickness means they stay tender even if you're a minute or two over.
- Smoked pimentón (Spanish smoked paprika): This is the backbone of the smoky flavor, don't skip it or swap for regular paprika, it won't be the same.
- Aleppo pepper: It brings a fruity, mild heat that's more complex than regular red pepper flakes, but if you can't find it, the flakes and sweet paprika mix works in a pinch.
- Baby potatoes, halved: They roast faster and get crispy edges without turning to mush, and you don't even have to peel them.
- Lacinato kale or Swiss chard: Heartier greens hold up to a quick sauté and don't wilt into nothing, plus they taste like they belong with pork and lemon.
- Lemon zest and juice: The zest goes into the marinade for brightness, and the juice finishes the greens with a little zing that pulls everything together.
Instructions
- Marinate the pork:
- Whisk together olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest in a small bowl. Rub it all over the pork chops like you're giving them a spa treatment, then let them sit at room temperature for 15 minutes or up to 2 hours in the fridge if you're planning ahead.
- Start the potatoes:
- Preheat your oven to 425°F and toss the halved baby potatoes with olive oil, salt, and pepper on a large baking sheet. Roast them for 20 minutes so they get a head start on crisping up before the pork joins them.
- Add the pork chops:
- Pull the tray out, push the potatoes to one side, and nestle the marinated pork chops on the other side. Slide it back into the oven and roast for 12 to 15 minutes, flipping the chops once halfway through, until they hit 145°F inside and the potatoes are golden.
- Sauté the greens:
- While the pork and potatoes finish, heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced shallot and cook for 2 minutes until it softens, then toss in the chopped greens and sauté until they wilt, about 3 to 4 minutes. Season with salt, pepper, and a squeeze of lemon juice.
- Rest and serve:
- Let the pork chops rest for 5 minutes so the juices settle back in, then serve them with the roasted potatoes and sautéed greens piled alongside. Drizzle any pan juices over the top if you want to be fancy about it.
Save There was a night when I served this with a cheap bottle of rosé I grabbed on the way home, and it turned into one of those meals where everyone lingered at the table longer than expected. The pork had just enough spice to make the wine taste better, and the potatoes soaked up every bit of the smoky drippings. It wasn't planned, but it felt like the kind of dinner you'd want to repeat on purpose.
How to Know When Pork Chops Are Done
For years I overcooked pork because I was scared of underdoing it, but the truth is that modern pork is safe at 145°F and still has a blush of pink in the center. A quick-read thermometer is your best friend here, stick it in the thickest part of the chop without hitting bone. If you don't have one, press the meat gently, it should feel firm but still have a little give, like pressing the fleshy part of your palm below your thumb.
Swaps and Substitutions
If you can't find Aleppo pepper, the mix of red pepper flakes and sweet paprika gets you close enough that no one will know the difference. Bone-in pork loin chops work just as well as rib chops, and if you're not into kale, spinach wilts down fast or collard greens bring a southern twist. I've even done this with fingerling potatoes when that's what I had, just slice them lengthwise so they roast evenly.
Storing and Reheating
Leftovers keep in the fridge for up to 3 days in an airtight container, and I've found that reheating the pork gently in a covered skillet with a splash of water keeps it from drying out. The potatoes crisp back up nicely in a hot oven for a few minutes, and the greens are just as good cold tossed into a grain bowl the next day.
- Reheat pork chops low and slow to keep them tender, high heat will toughen them up.
- Crisp leftover potatoes in a cast iron skillet with a little olive oil for breakfast hash.
- Store greens separately so they don't make everything else soggy.
Save This is the kind of meal that makes you feel like you've got your act together even when you don't. Serve it up, pour something cold, and let the smoky, lemony smells do the convincing.
Recipe FAQs
- → Can I use boneless pork chops instead?
Yes, boneless pork chops work well, though bone-in chops tend to stay juicier during roasting. Reduce cooking time by 2-3 minutes and monitor internal temperature closely to avoid overcooking.
- → What can I substitute for Aleppo pepper?
Mix equal parts red pepper flakes and sweet paprika as suggested in the ingredients. Alternatively, use Turkish Marash pepper or a pinch of cayenne with extra smoked paprika for similar heat and depth.
- → How do I know when the pork chops are done?
Use a meat thermometer to check for an internal temperature of 145°F (63°C) at the thickest part of the chop. Let them rest for 5 minutes before serving to retain juices.
- → Can I prepare the marinade ahead of time?
Absolutely. Marinate the pork chops up to 2 hours in advance or even overnight in the refrigerator. Bring them to room temperature 15 minutes before roasting for even cooking.
- → What greens work best besides kale?
Swiss chard, spinach, collard greens, or mustard greens all work wonderfully. Adjust cooking time based on the green—spinach wilts quickly in 1-2 minutes, while collards may need 5-6 minutes.
- → Can this be made on the grill?
Yes, grilling adds excellent char and smokiness. Grill potatoes in a grill basket and cook pork chops over medium-high heat for 5-6 minutes per side until they reach 145°F internal temperature.