Aleppo Pork Chops With Greens (Printable)

Smoky marinated pork chops roasted with golden potatoes and sautéed greens for 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 (about 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 marinade mixture thoroughly over all surfaces of the pork chops. Allow to marinate at room temperature for 15 minutes, or cover and refrigerate for up to 2 hours for deeper flavor development.
02 - Preheat oven to 425°F. On a large baking sheet, toss 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 roasted potatoes to one side of the sheet, creating space on the other side. Arrange marinated pork chops on the cleared area of the baking sheet.
04 - Return the baking sheet to the oven and roast for 12 to 15 minutes, flipping the pork chops once halfway through cooking, until the internal temperature reaches 145°F and potatoes are golden brown.
05 - While pork and potatoes finish roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced shallot and cook for 2 minutes until softened. Add chopped greens and sauté for 3 to 4 minutes until wilted. Season with salt, pepper, and lemon juice.
06 - Remove pork chops from the oven and allow to rest for 5 minutes before serving. Plate each pork chop with roasted potatoes and sautéed greens alongside.

# Expert Tips:

01 -
  • Everything roasts on one sheet pan while the greens come together in minutes, so cleanup is almost laughably easy.
  • The combination of smoky pimentón and fruity Aleppo pepper creates a flavor thats complex but never overwhelming.
  • It looks impressive enough for company but forgiving enough for a Tuesday night when youre running on autopilot.
02 -
  • Dont skip the resting time for the pork chops or youll lose all those flavorful juices onto the cutting board instead of into each bite.
  • Make sure the potatoes get a full 20 minutes alone in the oven before adding the pork, otherwise they wont crisp up properly.
  • If your Aleppo pepper is old or youre using the red pepper flake substitute, taste the marinade first because heat levels vary wildly.
03 -
  • Use a meat thermometer and pull the chops at exactly 145°F, they'll continue cooking slightly as they rest and stay juicy.
  • If your baking sheet is crowded, use two sheets and swap their positions halfway through so everything cooks evenly.
  • Save any leftover marinade and toss it with the cooked potatoes right before serving for an extra hit of flavor.
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