Aleppo Pork Chops With Greens (Printable Version)

Smoky pork chops with Aleppo pepper, roasted potatoes, and sautéed greens create a flavorful Mediterranean dinner.

# 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 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, 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, smoked pimentón, Aleppo pepper, minced garlic, dried oregano, kosher salt, black pepper, and lemon zest. Rub the mixture thoroughly over all surfaces of the pork chops. Allow to marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours for deeper flavor development.
02 - Preheat oven to 425°F. On a large baking sheet, toss the halved potatoes with 2 tablespoons olive oil, salt, and pepper until evenly coated. Spread in a single layer and roast for 20 minutes.
03 - Remove the baking sheet from the oven. Push the roasted potatoes to one side of the sheet, creating space for the marinated pork chops. Arrange the chops on the vacant side of the sheet.
04 - Return the sheet to the oven and roast for 12 to 15 minutes, flipping the pork chops halfway through. Cook until the internal temperature reaches 145°F and the potatoes achieve a golden exterior.
05 - While the pork and potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced shallot and cook for 2 minutes. Add the chopped greens and sauté until fully wilted, approximately 3 to 4 minutes. Season with salt, pepper, and lemon juice to taste.
06 - Remove the pork chops from the oven and allow them to rest for 5 minutes before serving. Plate the rested pork chops with the roasted potatoes and sautéed greens.

# Expert Tips:

01 -
  • Everything roasts on one tray while the greens take just minutes in a skillet, so cleanup is mercifully quick.
  • The marinade does all the heavy lifting, building layers of smoky, garlicky flavor without any fuss.
  • Bone-in chops stay juicy and tender, even if you lose track of time for a minute or two.
  • The potatoes get golden and crispy in all the right places, soaking up every bit of spice.
02 -
  • Don't skip the resting time for the pork, those 5 minutes make the difference between juicy and dry.
  • If your potatoes aren't browning, spread them out more and crank the heat to 450°F for the last few minutes.
  • Toss the greens with lemon juice off the heat so they stay bright and vibrant instead of turning dull.
03 -
  • Let the pork chops come to room temperature before cooking so they cook more evenly and don't seize up in the heat.
  • Save the shallot and garlic scraps to toss into stock, nothing goes to waste.
  • If you love heat, double the Aleppo pepper or add a pinch of cayenne to the marinade.
  • Use the same baking sheet for the potatoes and pork to catch all the spiced drippings, they're too good to lose.
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