Aleppo Pork Chops Potatoes Greens (Printable Version)

Juicy pork chops, infused with smoky pimentón and Aleppo pepper, roasted with golden potatoes and hearty greens. A vibrant meal.

# What You'll Need:

→ Pork & Marinade

01 - 4 bone-in pork chops, 1-inch thick
02 - 2 tbsp olive oil
03 - 2 tsp smoked pimentón (Spanish smoked paprika)
04 - 1 tsp Aleppo pepper
05 - 3 garlic cloves, minced
06 - 1 tsp dried oregano
07 - 1 tsp kosher salt
08 - 1/2 tsp freshly ground black pepper
09 - Zest of 1 lemon

→ Vegetables

10 - 1 1/2 lbs baby potatoes, halved
11 - 2 tbsp olive oil
12 - 1 tsp kosher salt
13 - 1/2 tsp black pepper
14 - 1 bunch lacinato kale or Swiss chard, stems removed, leaves chopped (about 5 cups)
15 - 1 tbsp olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# How to Make It:

01 - Combine olive oil, smoked pimentón, Aleppo pepper, minced garlic, dried oregano, kosher salt, black pepper, and lemon zest in a small bowl. Rub the mixture thoroughly over the pork chops. Allow to marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours.
02 - Preheat oven to 425°F. Toss halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a large baking sheet. Arrange in a single layer and roast for 20 minutes until beginning to brown.
03 - Remove the baking sheet from the oven. Push the roasted potatoes to one side of the tray. Place the marinated pork chops on the opposite side, ensuring even spacing.
04 - Return the tray to the oven and roast for 12–15 minutes, flipping the pork chops halfway through. Cook until the internal temperature reaches 145°F and the potatoes are golden and tender.
05 - While pork roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced shallot and cook for 2 minutes until softened. Add the chopped greens and sauté until wilted, 3–4 minutes. Season with salt, pepper, and lemon juice.
06 - Remove the pork chops from the oven and let rest for 5 minutes to allow juices to redistribute. Serve the rested chops alongside roasted potatoes and sautéed greens.

# Expert Tips:

01 -
  • The smoky pimentón and Aleppo pepper create this incredible depth that feels restaurant-quality but comes together in under an hour
  • Everything roasts on one sheet pan while you quickly wilt the greens, making cleanup almost nonexistent
02 -
  • Letting the pork rest after cooking is non-negotiable, those juices need time to redistribute or you will end up with dry meat
  • The potatoes need that 20 minute head start or they will still be raw when the pork is perfectly cooked
03 -
  • Pat the pork chops completely dry before applying the rub or the spices will slide right off
  • Room temperature pork cooks more evenly, so take it out of the fridge at least 30 minutes before cooking
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