Save The smell of pimentón hitting hot oil is something I never got tired of during the year I spent testing sheet pan dinners. This recipe was born out of a Tuesday evening when I had four hungry people, one sheet pan, and a craving for something that tasted like more effort than it actually required. The Aleppo pepper adds a fruity heat that makes the pork taste like it's been fussed over for hours, even though the whole thing comes together faster than most sitcom episodes.
I made this for my brother's family on a night when his toddler refused everything green, yet somehow those garlicky, lemony greens disappeared from her plate. My sister-in-law asked for the recipe three times before dessert, and I realized I'd accidentally created something that worked for picky eaters and food snobs alike. The golden potatoes got fought over, which is always the sign of a winning side.
Ingredients
- Bone-in pork chops: The bone keeps everything juicy and adds flavor as it roasts, plus it makes the chops look impressive on the plate.
- Smoked pimentón: This Spanish paprika is what gives the dish its deep, campfire-like smokiness without any actual grilling, and it's worth seeking out at a spice shop or online.
- Aleppo pepper: It brings a fruity, moderate heat that's more complex than regular red pepper flakes, but the substitution of half red flakes and half sweet paprika works surprisingly well in a pinch.
- Garlic cloves: Fresh minced garlic in the rub creates little pockets of intense flavor that caramelize beautifully against the pork.
- Lemon zest and juice: The zest goes into the marinade for bright aromatics, while the juice finishes the greens with a pop of acidity that cuts through the richness.
- Baby potatoes: Halved so they get crispy on the cut side and creamy inside, they soak up all the drippings from the pork as everything roasts together.
- Lacinato kale or Swiss chard: Either green works beautifully here, the key is removing those tough stems so the leaves wilt into silky, garlicky ribbons.
- Shallot: Milder and slightly sweeter than onion, it melts into the greens and adds a subtle depth without overpowering the dish.
Instructions
- Marinate the Pork:
- Mix your olive oil with the pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest until it forms a fragrant, rust-colored paste. Rub it generously all over each pork chop, making sure to get into every crevice, then let them sit at room temperature for 15 minutes or cover and refrigerate if you're working ahead.
- Roast the Potatoes:
- Crank your oven to 425°F and toss the halved baby potatoes with olive oil, salt, and pepper on a large baking sheet, spreading them cut-side down for maximum crispness. Roast them alone for 20 minutes until they start to turn golden and tender.
- Add the Pork:
- Pull the hot baking sheet out and push the potatoes to one side, then nestle the marinated pork chops on the other side of the pan. Slide everything back into the oven and roast for 12 to 15 minutes, flipping the chops halfway through, until they hit an internal temperature of 145°F and the potatoes are deeply golden.
- Sauté the Greens:
- While the pork finishes, heat olive oil in a large skillet over medium heat and cook the sliced shallot until it softens and turns translucent, about 2 minutes. Add your chopped kale or chard and sauté, tossing frequently, until the leaves wilt and turn glossy, then season with salt, pepper, and a squeeze of lemon juice.
- Rest and Serve:
- Let the pork chops rest on a cutting board for 5 minutes so the juices redistribute and the meat stays tender. Serve each chop with a generous heap of roasted potatoes and a pile of the sautéed greens, scraping up any caramelized bits from the baking sheet to drizzle over the top.
Save There's a moment when you pull that sheet pan out of the oven and the whole kitchen smells like a Mediterranean courtyard, smoky and bright and impossibly inviting. My husband wandered in from his office twice while I was testing this, just following his nose, and I knew I had something worth keeping. It's the kind of meal that makes a regular weeknight feel a little bit special without asking you to do anything complicated.
How to Know When Pork Chops Are Done
I used to overcook pork chops constantly until I finally invested in an instant-read thermometer and learned that 145°F is the magic number. The meat will still have a slight blush of pink in the center, which used to scare me but is actually the sign of perfectly cooked, juicy pork. Let the chops rest after cooking and the carryover heat will finish the job without drying anything out.
Choosing the Right Greens
Lacinato kale, sometimes called dinosaur kale, has a more tender texture than the curly kind and doesn't turn bitter when cooked quickly. Swiss chard is even more delicate and wilts down faster, with colorful stems you can chop and sauté along with the shallot for extra texture. I've also used spinach in a pinch, though it cooks down so much you'll want to use two bunches instead of one.
Make-Ahead and Storage Tips
You can marinate the pork chops up to a day ahead, which actually deepens the flavor and makes dinner even easier when the time comes. Leftover pork and potatoes reheat beautifully in a 350°F oven for about 10 minutes, while the greens are best made fresh since they don't love being reheated. If you do have extra greens, chop them finely and stir them into scrambled eggs the next morning for a quick breakfast.
- Store cooked pork and potatoes separately from greens in airtight containers for up to three days in the fridge.
- Reheat pork gently to avoid drying it out, adding a splash of broth or water to the pan if needed.
- Freeze the spice-rubbed raw pork chops for up to two months, then thaw overnight and roast as directed.
Save This is the kind of dinner that makes you look like you know what you're doing in the kitchen, even on nights when you're winging it. Serve it with good bread for mopping up the juices, pour something cold and crisp, and enjoy the fact that cleanup is just one pan and one skillet.
Recipe FAQs
- → What is Aleppo pepper and where can I find it?
Aleppo pepper is a fruity, moderately spicy dried chili from Syria with a smoky flavor profile. Found in specialty spice shops, Middle Eastern markets, or online retailers. If unavailable, substitute with a blend of 1/2 tsp red pepper flakes and 1/2 tsp sweet paprika for similar heat and depth.
- → Can I use boneless pork chops instead of bone-in?
Yes, boneless pork chops work well, though bone-in varieties offer superior flavor and moisture retention during roasting. If using boneless chops, reduce roasting time to 10–12 minutes, checking internal temperature reaches 145°F (63°C) to avoid overcooking and drying out the meat.
- → How should I marinate the pork chops?
Rub the pork chop marinade thoroughly over all surfaces and let sit at room temperature for 15 minutes for quick preparation, or refrigerate up to 2 hours for deeper flavor development. Remove from refrigeration 10 minutes before roasting to ensure even cooking throughout the meat.
- → What greens work best as substitutes for kale?
Swiss chard, spinach, collard greens, and mustard greens all work beautifully. Hardy greens like chard and collards maintain texture better during sautéing. Delicate greens like spinach require less cooking time, typically 2–3 minutes instead of 3–4, to avoid becoming mushy.
- → Can I grill the pork chops instead of roasting?
Absolutely. Preheat a grill to medium-high heat and grill marinated pork chops 6–7 minutes per side until internal temperature reaches 145°F (63°C). Roast potatoes separately in the oven at 425°F (220°C) for about 25 minutes. Grilling imparts a delicious char and smoky depth that complements the Aleppo seasoning beautifully.
- → What wine pairs well with this dish?
A dry rosé from Provence or a Spanish Garnacha complement the smoky spices and rich pork beautifully. The bright acidity and fruity notes cut through the richness while enhancing the earthy potato and green vegetable flavors. Alternatively, try a light-bodied Pinot Noir for red wine preference.