Aleppo Pork Chops With Potatoes

The kitchen smelled like a spice market the evening I first rubbed smoky pimentón into pork chops, my hands stained rust-red and the scent clinging to my fingertips long after dinner. I'd picked up Aleppo pepper on a whim from a tiny shop with dusty jars lining the shelves, and the moment it hit the cutting board with the garlic and lemon zest, I knew this would be more than just another weeknight meal. The chops sizzled as they hit the hot pan, and the potatoes tumbled golden beside them, their edges crisp and crackly. It was the kind of dinner that makes you slow down, pour a glass of wine, and actually sit at the table. I've made it a dozen times since, and every time, someone asks for the recipe.

I made this for my sister the night she told me she was moving across the country, and we sat at the table long after the plates were empty, talking and laughing and pretending the evening wouldn't end. She kept reaching for more potatoes, the crispy ones with the charred edges, and said it tasted like something you'd get at a small restaurant tucked away in a side street somewhere warm. The greens were still glossy with olive oil and lemon, and the pork was so tender it practically fell off the bone. We didn't say much about the move that night, but I think the meal said enough.

Ingredients

• Bone-in pork chops: The bone keeps the meat juicy and adds flavor as it roasts, and a one-inch thickness is just right for staying tender without drying out.
• Smoked pimentón: This Spanish smoked paprika brings a deep, earthy warmth that makes the whole dish smell incredible, and it's worth seeking out the real thing.
• Aleppo pepper: It has a fruity, mild heat with a hint of sweetness, and if you can't find it, a mix of red pepper flakes and sweet paprika gets you close.
• Baby potatoes: They roast up crispy on the outside and creamy inside, and halving them gives you more of those golden, caramelized edges.
• Lacinato kale: Also called dinosaur kale, it holds up beautifully when sautéed and doesn't turn mushy like some greens, plus it has a slightly sweeter flavor than curly kale.
• Lemon: Both the zest and juice brighten everything up, cutting through the richness of the pork and bringing the whole plate to life.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Marinate the pork:

Stir together olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest until it forms a fragrant, rust-colored paste. Rub it generously all over the pork chops, working it into every crevice, then let them sit at room temperature for 15 minutes or up to 2 hours in the fridge if you have time.

Roast 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, spreading them out in a single layer. Slide them into the oven and roast for 20 minutes until they start to turn golden and crispy at the edges.

Add the pork:

Pull the baking sheet out and push the potatoes to one side, making room for the marinated pork chops on the other half of the pan. Return it to the oven and roast for 12 to 15 minutes, flipping the chops once halfway through, until they reach an internal temperature of 145°F and the potatoes are deeply golden.

Sauté the greens:

While the pork and potatoes finish roasting, heat olive oil in a large skillet over medium heat and add the sliced shallot, cooking until it softens and smells sweet, about 2 minutes. Toss in the chopped kale and sauté until it wilts and turns glossy, about 3 to 4 minutes, then 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 into the meat. Arrange everything on a platter or individual plates, with the crispy potatoes, tender greens, and juicy pork chops side by side.

Save

There was a rainy Tuesday when I made this just for myself, and I remember thinking how good it felt to cook something real instead of reheating leftovers or eating cereal over the sink. The kitchen fogged up from the oven, and I ate at the counter with a book propped open, savoring every bite. It reminded me that taking care of yourself sometimes looks like rubbing spices into pork chops and waiting for the oven to work its magic.

Choosing Your Pork Chops

Bone-in chops are the secret to keeping things juicy, because the bone acts like a little heat shield and adds extra flavor as everything roasts. Look for chops that are about an inch thick, with a nice layer of fat along the edge, which will render down and keep the meat tender. If you can only find boneless, that's fine, just watch the cooking time closely since they can dry out faster. I've learned to ask the butcher for center-cut loin chops when I can, because they're the most evenly sized and cook at the same rate.

Getting the Potatoes Crispy

The trick to crispy potatoes is giving them space on the pan and letting them roast undisturbed for that first 20 minutes, so they develop a golden crust before the pork goes in. Don't crowd them or they'll steam instead of roast, and make sure they're dry before tossing them with oil. I like to use baby potatoes because they're naturally creamy inside, but you can also use Yukon golds cut into chunks. If your oven runs cool, crank it up to 450°F and keep an eye on things so nothing burns.

Making It Your Own

This recipe is forgiving and loves to be tweaked based on what you have or what sounds good. Swap the kale for Swiss chard, spinach, or even collard greens, and adjust the cooking time depending on how sturdy the greens are. If you want to grill the pork chops instead of roasting them, go for it, just keep the marinade and roast the potatoes separately. You can also add a handful of cherry tomatoes to the pan in the last 10 minutes for a pop of sweetness and color.

• Try swapping Aleppo pepper for harissa paste if you want more heat and complexity.
• Add a handful of fresh herbs like parsley or mint over the top before serving.
• Serve with a dollop of Greek yogurt or a drizzle of tahini for extra richness.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Save

This is the kind of meal that makes your kitchen smell like home and fills the table with something worth lingering over. I hope it becomes one of those recipes you turn to again and again, the way I do.

Recipe Questions & Answers

→ Can I substitute the Aleppo pepper with another spice?

Yes, you can substitute Aleppo pepper with a combination of 1/2 teaspoon red pepper flakes and 1/2 teaspoon sweet paprika to achieve a similar mild heat and fruity flavor profile.

→ What internal temperature should the pork chops reach?

The pork chops should reach an internal temperature of 145°F (63°C) for safe consumption while remaining juicy. Use a meat thermometer inserted into the thickest part of the chop to check.

→ Can I marinate the pork chops ahead of time?

Absolutely! You can marinate the pork chops for up to 2 hours in the refrigerator. This allows the spices and aromatics to penetrate deeper into the meat for even more flavor.

→ What greens work best as substitutes for kale?

Spinach, collard greens, or Swiss chard all work wonderfully as substitutes. Spinach will wilt faster, so reduce the cooking time to 1-2 minutes. Collard greens may need an extra minute to become tender.

→ Can I grill the pork chops instead of roasting?

Yes, grilling adds an extra smoky dimension. Grill the marinated chops over medium-high heat for 5-6 minutes per side, while roasting the potatoes separately in the oven as directed.

→ What wine pairs well with this dish?

A dry rosé or Spanish Garnacha complements the smoky, peppery flavors beautifully. The fruity notes balance the spices while the acidity cuts through the richness of the pork.