Aleppo Pork Chops With Greens (Printable)

Smoky marinated pork chops with roasted potatoes and sautéed greens, infused with Aleppo pepper and pimentón.

# Ingredient list:

→ 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
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# How to Make It:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, kosher salt, black pepper, and lemon zest. Rub the marinade evenly over all surfaces of 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 potatoes with 2 tablespoons olive oil, kosher salt, and black pepper on a large baking sheet. Roast for 20 minutes until partially tender.
03 - Remove the baking sheet from the oven. Push potatoes to one side of the sheet. Arrange marinated pork chops on the empty side.
04 - Return the baking sheet to the oven and roast for 12 to 15 minutes, flipping pork chops once halfway through. Cook until internal temperature reaches 145°F and potatoes are golden brown.
05 - While pork chops roast, 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, approximately 3 to 4 minutes. Season with kosher salt, black pepper, and lemon juice.
06 - Remove pork chops from the oven and let rest for 5 minutes. Serve plated with roasted potatoes and sautéed greens.

# Expert Suggestions:

01 -
  • Everything roasts on one sheet pan while the greens take just minutes on the stove, so cleanup is almost as satisfying as the meal itself.
  • The smoky, tangy marinade clings to the pork and crisps up beautifully in the oven, giving you that charred edge without firing up a grill.
  • It looks impressive enough for guests but comes together fast enough for a weeknight when you're too tired to think.
02 -
  • Don't overcrowd the baking sheet or the potatoes will steam instead of crisp, so use two trays if yours is on the smaller side.
  • Let the pork chops come to room temperature before cooking so they roast evenly and don't seize up in the hot oven.
  • Check the internal temperature with a meat thermometer because overcooked pork chops turn dry and chalky, and 145°F is the sweet spot for juicy meat with a slight blush of pink.
03 -
  • Marinate the pork chops in the morning or the night before if you want even deeper flavor, the spices really sink in and the meat stays incredibly tender.
  • Use a cast iron skillet for the greens if you have one, it holds heat better and gives the shallots a slight caramelized edge that makes everything taste richer.
  • If you want to grill the pork chops instead of roasting, do it over medium-high heat for about 4 to 5 minutes per side, and roast the potatoes separately so they still get crispy.
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