Aleppo Pork Chops With Potatoes (Printable)

Smoky pork chops with pimentón and Aleppo pepper, roasted alongside golden potatoes and sautéed greens.

# What You 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 1/2 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

# How-To:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest into a paste. Thoroughly coat all sides of pork chops with the marinade mixture. Allow to rest at room temperature for 15 minutes, or refrigerate for up to 2 hours for deeper flavor development.
02 - Preheat oven to 425 degrees Fahrenheit. Toss halved potatoes with 2 tablespoons olive oil, salt, and pepper. Spread in an even single layer on a large baking sheet. Roast for 20 minutes until partially tender.
03 - Remove baking sheet from oven. Arrange marinated pork chops on the empty space beside the potatoes, ensuring adequate spacing for even cooking.
04 - Return baking sheet to oven and roast for 12 to 15 minutes, turning pork chops once halfway through cooking. Pork is finished when internal temperature reaches 145 degrees Fahrenheit and potatoes are golden brown.
05 - While pork finishes cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced shallot and cook for 2 minutes until softened. Add chopped greens and sauté until completely wilted, approximately 3 to 4 minutes. Season with salt, pepper, and lemon juice to taste.
06 - Allow pork chops to rest for 5 minutes to retain juices. Arrange rested pork chops with roasted potatoes and sautéed greens on serving plates.

# Insider Tips:

01 -
  • Everything roasts on one tray while you sauté greens, so cleanup is actually manageable on a weeknight.
  • The pimentón and Aleppo pepper create a smoky, gently spicy crust that makes plain pork chops taste like you planned ahead.
  • It looks impressive enough for company but forgiving enough for a Tuesday.
02 -
  • Don't skip the resting time for the pork chops, cutting into them too soon means all those juices run out onto the plate instead of staying inside where they belong.
  • If your potatoes aren't browning, spread them out more so they're not crowding each other, steam is the enemy of crispy edges.
  • Use a meat thermometer to check the pork, 145°F is perfectly safe and still juicy, but going past 150°F and you're heading toward dry territory.
03 -
  • Let the pork chops come to room temperature before cooking so they roast evenly instead of staying cold in the center while the outside overcooks.
  • If you have time, marinate the pork for a couple hours in the fridge, the garlic and spices soak in deeper and the crust gets even better.
  • Don't toss the shallots too soon in the greens pan, let them get a little golden first for a sweeter, richer flavor.
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