Aleppo Pork Chops With Potatoes (Printable format)

Smoky pork chops with Aleppo pepper, roasted potatoes, and sautéed greens make a vibrant Mediterranean main dish.

# What You’ll Need:

→ Pork & Marinade

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

# Directions:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, black pepper, and lemon zest. Rub the marinade generously over all surfaces of the pork chops. Allow to marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours for enhanced flavor development.
02 - Preheat oven to 425°F. On a large baking sheet, toss potatoes with 2 tablespoons olive oil, salt, and pepper. Transfer to preheated oven and roast for 20 minutes.
03 - Remove baking sheet from oven. Push roasted potatoes to one side of the sheet. Arrange marinated pork chops on the empty side, ensuring they don't overlap.
04 - Return baking sheet to oven and roast for 12 to 15 minutes, flipping pork chops once halfway through. Pork is ready when internal temperature reaches 145°F and potatoes achieve golden color.
05 - While pork and potatoes finish roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced shallot and cook for 2 minutes until softened. Add chopped kale and sauté until wilted, approximately 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Remove pork chops from oven and let rest for 5 minutes. Distribute pork chops, roasted potatoes, and sautéed greens among serving plates.

# Expert Advice:

01 -
  • The marinade does all the heavy lifting while you get everything else ready.
  • It cooks on one sheet pan plus a single skillet, so cleanup is mercifully fast.
  • The smokiness from pimentón and the gentle heat from Aleppo pepper create layers of flavor without any fuss.
  • You end up with perfectly caramelized potatoes and tender greens that soak up all those pan juices.
02 -
  • Don't skip the resting time for the pork chops or you'll lose all those flavorful juices onto the cutting board instead of into each bite.
  • If your potatoes aren't browning well, make sure they're cut-side down and not crowded on the sheet, they need direct contact with the hot pan to caramelize.
  • Taste your greens before serving and add more lemon juice if they feel flat, acidity is what makes them sing.
03 -
  • Invest in good-quality pimentón, the cheap stuff tastes dusty and flat compared to the real Spanish smoked paprika.
  • Use a meat thermometer and pull the chops at exactly 145°F, they'll finish cooking as they rest and stay perfectly juicy.
  • If your potatoes and pork aren't finishing at the same time, pull whichever is done first and tent it with foil while the other catches up.
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