Aleppo Pork Chops With Potatoes (Printable Version)

Smoky pork chops with Aleppo pepper, roasted potatoes, and sautéed greens for a flavorful Mediterranean dinner.

# What You 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 - 0.5 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 - 0.5 teaspoon black pepper
14 - 1 bunch lacinato kale, stems removed, leaves chopped
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 0.5 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 marinade evenly over pork chops. Allow to marinate 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 of the sheet. 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 brown.
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 - Let pork chops rest for 5 minutes. Serve with roasted potatoes and sautéed greens.

# Expert Tips:

01 -
  • Everything roasts on one sheet while you sauté greens, so cleanup is minimal and timing is forgiving.
  • The Aleppo pepper adds this gentle heat with a slight tang that makes the pork taste more complex without overwhelming it.
  • Potatoes get crispy edges from the high heat and pick up all the drippings from the meat.
  • It looks like you spent hours but comes together in under an hour on a busy evening.
02 -
  • Don't marinate the pork longer than 2 hours or the acid from the lemon zest can start to break down the texture too much.
  • Use a meat thermometer and pull the chops at 145°F, they will continue cooking slightly as they rest and stay perfectly juicy.
  • If your potatoes aren't browning well, make sure they are cut side down and not crowded on the sheet.
03 -
  • Let the pork chops come to room temperature before marinating so they cook more evenly in the oven.
  • Save any leftover marinade paste in the fridge and toss it with roasted carrots or chicken thighs later in the week.
  • If you want extra crispy potatoes, finish them under the broiler for 2 minutes after the pork comes out.
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