Aleppo Pork Chops With Potatoes

There was this Tuesday evening when I opened my spice drawer and spotted a tin of Aleppo pepper I'd bought months ago and barely touched. I rubbed some between my fingers, caught that fruity warmth, and decided right then to build dinner around it. The pork chops were already thawing, the potatoes sat in a basket by the stove, and I had a bunch of kale that needed using. What started as pantry improvisation turned into one of those meals where everything just clicks.

I made this the first time for friends who claimed they didn't like pork chops because they always came out dry. Watching them go quiet after the first bite, then reach for seconds, felt like a small victory. The bone-in chops stay juicy, and the lemon zest in the rub brightens everything just enough to keep each bite interesting. Now it's my go-to when I want to impress without spending the whole evening in the kitchen.

Ingredients

• Bone-in pork chops: The bone helps the meat stay moist and adds a bit of richness to the pan drippings, look for chops about an inch thick so they cook evenly.
• Smoked pimentón: This Spanish smoked paprika brings a deep, almost campfire-like flavor that regular paprika just can't match, don't skip it.
• Aleppo pepper: It has a fruity, moderate heat that's less sharp than red pepper flakes, if you can't find it, the mix of flakes and sweet paprika works in a pinch.
• Garlic cloves: Freshly minced garlic melds into the marinade and perfumes the chops as they roast.
• Lemon zest and juice: The zest goes into the rub for brightness, the juice finishes the greens with a pop of acidity.
• Baby potatoes: They roast up golden and creamy inside, halving them gives you more crispy surface area.
• Lacinato kale or Swiss chard: Either green works beautifully, just strip out the tough stems and chop the leaves into bite-sized pieces.
• Shallot: It adds a sweet, mellow onion flavor to the sautéed greens without overpowering them.

Instructions

Prepare the marinade:

Whisk together olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest in a small bowl until it forms a thick, fragrant paste. Rub it generously over every surface of the pork chops, then let them sit at room temperature for 15 minutes or cover and chill for up to 2 hours if you have the time.

Roast the potatoes:

Crank your oven to 425°F and toss the halved baby potatoes with olive oil, salt, and pepper on a large baking sheet, spreading them cut-side down in a single layer. Roast for 20 minutes until the edges start to turn golden and crisp.

Add the pork chops:

Pull the tray out, push the potatoes to one side, and nestle the marinated chops on the other half of the sheet. Slide it back into the oven and roast for 12 to 15 minutes, flipping the chops halfway through, until they hit 145°F internally and the potatoes are deeply browned.

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 until softened, about 2 minutes, then toss in the chopped greens and sauté until wilted and tender. 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 settle back into the meat. Plate everything together, letting the greens nestle against the potatoes and the chops sit proudly on top.

Save

One evening, my neighbor wandered over just as I was plating this dish, drawn by the smell drifting through the open window. I handed her a fork and watched her eyes light up at the balance of smoke, spice, and brightness. She asked for the recipe on the spot, and now she makes it for her book club. It's become one of those meals that travels from kitchen to kitchen, gathering little tweaks and stories along the way.

Choosing Your Greens

Lacinato kale has a tender texture and earthy flavor that holds up beautifully to sautéing, but Swiss chard brings a slightly sweeter, more delicate taste with gorgeous colored stems. If you go with spinach, add it at the very end since it wilts almost instantly. Collard greens work too, though they'll need an extra minute or two in the pan to soften. Whatever you choose, remove any thick ribs so every bite is tender and easy to eat.

Getting the Most from Your Marinade

Even 15 minutes makes a difference, but if you can marinate the chops for an hour or two in the fridge, the spices really penetrate the meat. I've learned to pull them out about 20 minutes before cooking so they come to room temperature, which helps them cook more evenly. If you're in a rush, just make sure every surface is coated and press the rub in with your fingers so it adheres. The lemon zest is the secret star here, it cuts through the richness and makes the whole dish feel lighter.

Serving and Pairing Ideas

This meal feels complete on its own, but a crusty baguette or warm pita on the side is perfect for mopping up any pan juices. A simple arugula salad with shaved Parmesan and a lemon vinaigrette adds a peppery contrast if you want something green and crisp. For wine, a dry rosé or a Spanish Garnacha echoes the Mediterranean vibe without competing with the smoky spices.

• Try serving with couscous or farro if you want to stretch the meal further.
• Leftovers reheat surprisingly well, just add a splash of water to the greens so they don't dry out.
• For a summery twist, grill the pork chops instead of roasting and serve everything at room temperature.

Save

This dish has a way of turning a regular weeknight into something that feels a little special, without any of the stress that usually comes with it. I hope it becomes one of those recipes you reach for again and again.

Questions & Answers

→ Can I use boneless pork chops instead?

Yes, boneless pork chops work well, though bone-in cuts provide more flavor and moisture. Reduce cooking time by 2-3 minutes and monitor internal temperature closely to avoid overcooking.

→ What can I substitute for Aleppo pepper?

If Aleppo pepper is unavailable, use half red pepper flakes and half sweet paprika as suggested. This mimics the mild heat and subtle sweetness characteristic of Aleppo pepper.

→ 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). The meat should be slightly pink in the center and juices should run clear. Always let rest 5 minutes before serving.

→ Can I prepare the marinade ahead of time?

Absolutely. You can 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 other greens work well in this dish?

Spinach, collard greens, mustard greens, or beet greens all work beautifully. Adjust cooking time based on the green's texture—spinach wilts quickly while collards need a few extra minutes.

→ Can I grill the pork chops instead of roasting?

Yes, grilling adds wonderful smoky char. Preheat grill to medium-high, oil grates, and grill chops 5-6 minutes per side until they reach 145°F internally. Roast potatoes separately in the oven.