Aleppo Pork Chops With Potatoes

My neighbor brought me Aleppo pepper in a crinkled paper bag after a trip to visit family overseas. I had no idea what to do with it until a weeknight when pork chops sat defrosting and I needed something bold. The smoky sweetness hit the pan and filled my kitchen with this warm, almost fruity haze that made me stop and just breathe it in. Now I keep that little bag next to my pimentón, and every time I reach for both, I think of that first spontaneous dinner.

I made this for a small dinner party in early spring when I wanted something hearty but not heavy. One friend kept going back for more potatoes, another asked if I'd been hiding a secret spice stash. The truth is, the marinade does most of the work while you catch up over wine. By the time the oven timer goes off, the house smells incredible and everyone gravitates to the kitchen without you saying a word.

Ingredients

• Bone-in pork chops: The bone keeps the meat juicy and adds flavor during roasting, look for chops about an inch thick so they stay tender.
• Smoked pimentón: This Spanish paprika brings a deep smokiness that balances the fruitiness of Aleppo pepper, don't skip it or the profile falls flat.
• Aleppo pepper: It has a moderate heat with a slight sweetness and tang, if you can't find it, the flake and paprika blend works but tastes a bit sharper.
• Garlic cloves: Fresh minced garlic in the marinade creates little pockets of flavor that caramelize on the meat.
• Lemon zest: The zest brightens the marinade without adding moisture that would prevent browning.
• Baby potatoes: Halving them exposes more surface area for crisping, and they cook faster than large chunks.
• Lacinato kale: Also called dinosaur kale, it has a tender texture and slightly sweeter taste than curly kale, Swiss chard works beautifully too.
• Shallot: It softens and sweetens quickly, adding a mild onion note that doesn't compete with the spices.
• Lemon juice: A squeeze at the end wakes up the greens and cuts through the richness of the pork.

Instructions

Cook complete meals by frying, sautéing, simmering, and boiling with easy nonstick cleanup every day.

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Make the marinade:

Stir together olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest in a small bowl until it forms a thick, fragrant paste. Rub it all over the pork chops, massaging it into the meat so every surface is coated, then let them sit while you prep the rest.

Roast the potatoes:

Toss halved baby potatoes with olive oil, salt, and pepper on a large baking sheet, spreading them cut side down for maximum browning. Slide them into a 425°F oven and roast for 20 minutes until they start to turn golden at the edges.

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. Return the tray to the oven and roast for 12 to 15 minutes, flipping the chops halfway through so both sides get caramelized.

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. Add the chopped greens and sauté until they wilt down and turn tender, then season with salt, pepper, and a squeeze of lemon juice.

Rest and serve:

Let the pork chops rest for 5 minutes so the juices redistribute and the meat stays moist. Plate everything together, spooning any pan drippings over the potatoes for extra flavor.

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The first time I served this, my dad asked for the recipe, which never happens. He said the pork reminded him of something he had years ago at a small taverna, though I'm pretty sure that was just the spices working their magic. Either way, it became one of those meals that feels special enough for company but easy enough that I make it on random Tuesdays when I need a win.

Choosing Your Greens

Lacinato kale holds up beautifully and doesn't get bitter when sautéed quickly. Swiss chard adds a slight earthiness and the stems can be diced and cooked along with the shallot for extra texture. Spinach wilts faster and tastes milder, so if you use it, add it at the very end and just let it collapse in the residual heat. Collard greens need a few extra minutes and a splash of water or broth to soften properly, but they bring a hearty, almost buttery quality that pairs well with the smoky pork.

Timing the Sheet Pan

Giving the potatoes a head start ensures they finish crispy at the same time the pork is done. If you add everything at once, the potatoes stay pale and the pork can overcook while you wait. Flipping the chops halfway through helps them brown evenly and prevents one side from drying out. If your oven runs hot, check the internal temp a few minutes early, and if it runs cool, give everything an extra few minutes and watch the potatoes for that deep golden color.

Serving and Pairing Ideas

This dish is complete as is, but a dollop of Greek yogurt mixed with a little lemon zest and salt makes a cool, tangy contrast. A simple cucumber and tomato salad with red wine vinegar adds crunch and brightness. If you want something heartier, serve it over couscous or farro to soak up the pan juices.

• A dry rosé with good acidity cuts through the richness and complements the Aleppo pepper.
• Spanish Garnacha or a light Syrah echoes the smoky pimentón without overpowering the pork.
• Sparkling water with a wedge of lemon keeps things simple and refreshing.

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There's something satisfying about pulling a single sheet pan from the oven and knowing dinner is ready, no fuss, just good flavors that make people lean back and relax. This one does that every time.

Questions & Answers

→ Can I use boneless pork chops instead?

Yes, boneless pork chops work well, but they may cook faster. Reduce cooking time by 2-3 minutes and check internal temperature at 145°F to avoid overcooking.

→ What can I substitute for Aleppo pepper?

If you don't have Aleppo pepper, combine 1/2 teaspoon red pepper flakes with 1/2 teaspoon sweet paprika for a similar fruity heat and mild spice profile.

→ Can I prepare the marinade in advance?

Absolutely. Marinate the pork chops up to 2 hours ahead in the refrigerator. For best results, bring them to room temperature 15 minutes before roasting.

→ What greens work best for this dish?

Lacinato kale and Swiss chard are ideal, but you can also use spinach, collard greens, or mustard greens. Adjust cooking time based on the tenderness of your chosen greens.

→ How do I know when the pork chops are done?

Use a meat thermometer to check for an internal temperature of 145°F (63°C) at the thickest part. Let them rest 5 minutes before serving for juicy, tender results.

→ Can I grill the pork chops instead of roasting?

Yes, grilling adds extra smoky flavor. Grill over medium-high heat for 5-6 minutes per side while roasting the potatoes separately in the oven.