Aleppo Pork Chops With Potatoes (Printable)

Smoky pork chops with pimentón, Aleppo pepper, roasted potatoes and sautéed greens for a Mediterranean feast.

# What You'll 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
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, smoked pimentón, Aleppo pepper, minced garlic, dried oregano, kosher salt, black pepper, and lemon zest. Rub the entire marinade mixture over the pork chops. Allow to marinate at room temperature for 15 minutes, or cover and refrigerate up to 2 hours.
02 - Preheat oven to 425°F. Toss halved potatoes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Transfer to preheated oven and roast for 20 minutes.
03 - Remove baking sheet from oven. Push potatoes to one side of the sheet. Arrange marinated pork chops on the opposite side.
04 - Return tray to oven and roast for 12 to 15 minutes, flipping pork chops once halfway through cooking. Pork is cooked through when internal temperature reaches 145°F and potatoes are golden brown.
05 - While pork and potatoes finish cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced shallot and cook for 2 minutes. Add chopped greens and sauté until wilted, approximately 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Remove pork chops from oven and allow to rest for 5 minutes. Serve pork chops alongside roasted potatoes and sautéed greens.

# Expert Suggestions:

01 -
  • Everything roasts on one pan, so cleanup is as easy as the cooking.
  • The marinade is bold and smoky without being spicy, with just enough warmth to keep things interesting.
  • It looks like you spent hours in the kitchen, but the whole thing comes together in under an hour.
  • The combination of crispy potatoes, tender greens, and juicy pork feels like a complete meal without any fussing.
02 -
  • Don't skip the resting time for the pork, or all those flavorful juices will run out onto the cutting board instead of staying in the meat.
  • Make sure your oven is fully preheated before the potatoes go in, or they'll steam instead of getting crispy.
  • If your pork chops are thicker than an inch, add a few extra minutes to the roasting time and check the temperature with a meat thermometer.
03 -
  • Let the pork chops come to room temperature before cooking so they roast evenly and stay tender.
  • Use a meat thermometer to check for doneness, pulling the chops at exactly 145°F for perfectly juicy meat.
  • Save any leftover marinade and toss it with the potatoes before roasting for an extra layer of flavor.
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