Save to Pinterest The shallots were sizzling louder than I expected, and I nearly forgot the potatoes browning in the oven. That was the night I learned to trust the smell of pimentón more than the timer. My friend had brought back a tin of smoked paprika from Valencia, insisting it would change everything, and she was right. The pork chops came out with crisp edges and a burnished color I'd never managed before. Now I keep Aleppo pepper and pimentón in matching jars on the counter, a small shrine to that smoky, revelatory dinner.
I made this for my neighbors the first week they moved in, mostly because I had too many pork chops and wanted an excuse to use the good olive oil. They showed up with a bottle of Garnacha and stayed until the potatoes were gone. We ended up talking about spice markets and travel and the best ways to crisp kale, the kind of meandering conversation that only happens over a shared meal. They still ask for the recipe every few months, and I always tell them it's less about the steps and more about the pimentón.
Ingredients
- Bone-in pork chops (about 1-inch thick): The bone keeps everything moist and adds a subtle richness you don't get with boneless cuts, plus they look impressive on the plate.
- Olive oil: Use something fruity and golden, the kind you'd dip bread into, because it carries the spices and keeps the pork from drying out.
- Smoked pimentón (Spanish smoked paprika): This is the soul of the dish, sweet and smoky and unmistakable, and once you start using it you'll find excuses to sprinkle it on everything.
- Aleppo pepper: It brings a gentle, fruity heat that doesn't overpower, and if you can't find it, a mix of red pepper flakes and sweet paprika works in a pinch.
- Garlic cloves, minced: Fresh is essential here, the sharpness mellows as it roasts and mingles with the pork drippings.
- Dried oregano: A whisper of earthiness that ties the Mediterranean flavors together without shouting.
- Kosher salt: Coarse grains cling to the meat and season more evenly than table salt ever could.
- Freshly ground black pepper: Crack it yourself for a brighter, more aromatic bite.
- Lemon zest: Just the yellow part, it adds brightness and cuts through the richness of the pork.
- Baby potatoes, halved: They crisp beautifully and cook faster than large spuds, and their thin skins turn golden and slightly chewy.
- Lacinato kale or Swiss chard, chopped: Sturdy greens that wilt down without turning to mush, and they soak up lemon juice like a dream.
- Shallot, thinly sliced: Sweeter and more delicate than onions, they caramelize quickly and add a subtle depth to the greens.
- Lemon juice: A bright, acidic finish that wakes up the whole plate at the last second.
Instructions
- Make the marinade:
- Stir together olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest until it looks like a fragrant, rust-colored paste. Rub it all over the pork chops, getting into every crevice, then let them sit at room temperature for 15 minutes or up to 2 hours in the fridge if you have the time.
- Roast the potatoes:
- Preheat your oven to 425°F and toss the halved potatoes with olive oil, salt, and pepper on a large baking sheet. Slide them in and roast for 20 minutes until they start to turn golden and smell incredible.
- Add the pork:
- Pull the baking sheet out and scoot the potatoes to one side, then nestle the marinated pork chops on the other half of the tray. Return it to the oven and roast for 12 to 15 minutes, flipping the chops halfway through, until they reach 145°F inside and the potatoes are crispy at the edges.
- Sauté the greens:
- While the pork finishes, heat a tablespoon of olive oil in a large skillet over medium heat and cook the sliced shallot for 2 minutes until it softens. Toss in the chopped greens and sauté until they wilt and darken, 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. Plate everything together, spooning any pan drippings over the top, and serve while it's still steaming.
Save to Pinterest There's a moment when you pull the tray from the oven and the kitchen smells like a spice market in summer, all smoke and citrus and garlic, and you realize this is the kind of meal that makes people linger at the table. My cousin once said it tasted like vacation, which made me laugh, but I knew what she meant. It's the kind of dish that feels generous and alive, the kind you want to make again and again.
Choosing Your Pork Chops
Bone-in chops are worth seeking out because the bone acts like a little heat shield, keeping the meat near it extra tender. Look for chops that are about an inch thick, evenly cut, with a nice rim of fat that will render and baste the meat as it cooks. If you can only find boneless, reduce the roasting time by a few minutes and watch the temperature closely. I once grabbed thin chops in a hurry and they dried out before the potatoes were done, a mistake I won't make again.
Getting the Potatoes Just Right
The secret to crispy potatoes is giving them a head start in the oven before the pork goes in, so they have time to develop those golden, crunchy edges. Don't crowd them, spread them out in a single layer with a little breathing room. If they steam instead of roast, they'll turn soft and pale, which is fine but not nearly as satisfying. I like to shake the pan halfway through to flip a few and make sure they brown evenly.
Storing and Reheating
Leftovers keep well in the fridge for up to three days, stored in separate containers so the greens don't wilt the potatoes. Reheat the pork and potatoes together in a 350°F oven for about 10 minutes, and warm the greens gently in a skillet with a splash of water. The flavors deepen overnight, and sometimes I think the second day tastes even better.
- Slice leftover pork and pile it onto crusty bread with a smear of mustard for an excellent sandwich.
- Toss cold potatoes into a breakfast hash with eggs and hot sauce.
- Reheat the greens with a little chicken broth and blend them into a quick, smoky soup.
Save to Pinterest This is the kind of recipe that feels like a small victory every time you make it, proof that a handful of good ingredients and a hot oven can turn an ordinary Tuesday into something worth remembering. I hope it fills your kitchen with the same smoky, golden warmth it brought to mine.
Recipe FAQs
- → Can I use boneless pork chops instead?
Yes, boneless pork chops work well, but reduce cooking time by 2-3 minutes as they cook faster than bone-in cuts. Use a meat thermometer to ensure they reach 145°F internal temperature.
- → What can I substitute for Aleppo pepper?
Mix equal parts red pepper flakes and sweet paprika for a similar mild heat and fruity flavor. Alternatively, use crushed Urfa biber or a pinch of cayenne with extra smoked paprika.
- → How do I prevent the pork chops from drying out?
Don't overcook them—pull them from the oven at 145°F and let rest for 5 minutes. The marination also helps keep them moist, and bone-in chops retain more juice than boneless.
- → Can I prepare the marinade ahead of time?
Absolutely. Marinate the pork chops up to 2 hours in advance or even overnight in the refrigerator. Let them sit at room temperature for 15 minutes before cooking for even heat distribution.
- → What greens work best besides kale?
Swiss chard, collard greens, or spinach are excellent alternatives. Spinach wilts very quickly, so add it last and cook for just 1-2 minutes. Heartier greens like collards may need an extra minute.
- → Can this be made on the grill?
Yes! Grill the marinated pork chops over medium-high heat for 4-5 minutes per side. Roast the potatoes in the oven separately or use a grill basket for everything at once.