Aleppo Pork Chops With Potatoes and Greens (Printable Version)

Smoky marinated pork chops roasted with golden potatoes and sautéed greens. A vibrant Mediterranean-inspired main dish ready in under an hour.

# 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 - 1.5 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

# Step-by-Step Guide:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest. Rub marinade evenly over pork chops and let sit at room temperature for 15 minutes, or refrigerate up to 2 hours.
02 - Preheat oven to 425°F. Toss potatoes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes.
03 - Remove baking sheet from oven. Push potatoes to one side and place marinated pork chops on the other side.
04 - Return tray to oven and roast for 12 to 15 minutes, flipping pork chops once, until internal temperature reaches 145°F and potatoes are golden.
05 - 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, 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Remove pork chops from oven and let rest for 5 minutes. Plate pork chops with roasted potatoes and sautéed greens.

# Additional Tips::

01 -
  • Everything roasts on one pan while you sauté greens in under five minutes, which means almost no cleanup and maximum flavor.
  • The smoky spice rub transforms ordinary pork chops into something that tastes like a restaurant splurge without any tricky techniques.
  • You can prep the marinade in the morning and let the flavors deepen all day, or skip the wait entirely and still get gorgeous results.
02 -
  • Don't skip the resting time for the pork chops, cutting into them too early will send all those flavorful juices running across your cutting board instead of staying inside the meat.
  • Make sure your potatoes are cut-side down on the baking sheet before they go in, that's the only way to get those crispy, caramelized edges that make them irresistible.
  • If your greens seem too dry while sautéing, add a splash of water or broth to help them wilt faster and create a little sauce at the bottom of the pan.
03 -
  • If your pork chops are thicker than an inch, add an extra 3 to 5 minutes to the roasting time and check the temperature in the thickest part of the meat.
  • Use the rendered fat and spices left on the sheet pan to toss with the potatoes after roasting for an extra layer of smoky, savory flavor.
  • For a little sweetness that balances the heat, drizzle everything with a teaspoon of honey or pomegranate molasses just before serving.
Go Back