Aleppo Pork Chops With Potatoes

The smell hit me before I even opened the oven: smoky, garlicky, with that subtle fruity heat only Aleppo pepper can give. I was running late, trying to pull together something that looked impressive but didn't need constant attention. These pork chops delivered exactly that. Everything roasted on one tray while I tossed greens in a hot skillet, and suddenly dinner felt effortless and alive.

I made this for friends on a rainy November evening when we all needed something warming but not heavy. The kitchen filled with the scent of pimentón and garlic, and by the time we sat down, everyone was already reaching for seconds. One friend asked if I'd been hiding a secret Mediterranean grandmother somewhere. I laughed and said no, just good spices and a hot oven.

Ingredients

• Bone-in pork chops: The bone keeps the meat juicy and adds flavor during roasting, so don't swap for boneless unless you must.
• Smoked pimentón: This Spanish smoked paprika is the soul of the marinade, bringing a deep, earthy smokiness you can't replicate with regular paprika.
• Aleppo pepper: Fruity, mild heat with a hint of sweetness; if you can't find it, the flake and paprika blend works, but it's worth hunting down the real thing.
• Garlic cloves: Fresh is essential here; the raw garlic mellows beautifully as it roasts on the meat.
• Lemon zest and juice: Bright acidity cuts through the richness and ties the whole dish together.
• Baby potatoes: They crisp up perfectly in a hot oven and don't need peeling, which saves precious time.
• Lacinato kale or Swiss chard: Sturdy greens that hold up to quick sautéing and add color and earthiness to the plate.
• Shallot: Sweeter and more delicate than onion, it brings a gentle aromatic base to the greens.

Instructions

Marinate the Pork:

Whisk together olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest until it forms a fragrant, rusty-red paste. Massage it all over each pork chop, making sure every surface is coated, then let them sit at room temperature for 15 minutes or cover and chill up to 2 hours if you're planning ahead.

Roast the Potatoes:

Preheat your oven to 425°F and toss halved baby potatoes with olive oil, salt, and pepper on a large baking sheet. Spread them in a single layer and roast for 20 minutes until they start to turn golden and crisp at the edges.

Add the Pork Chops:

Pull the baking sheet out and gently push the potatoes to one side to make room. Nestle the marinated pork chops on the empty side, being careful not to crowd them.

Finish Roasting:

Slide the tray back into the oven and roast for 12 to 15 minutes, flipping the chops halfway through, until they reach an internal temperature of 145°F and the potatoes are deeply golden. The kitchen will smell incredible at this point.

Sauté the Greens:

While the pork finishes, heat a tablespoon of olive oil in a large skillet over medium heat and cook the sliced shallot for about 2 minutes until softened. Add the chopped greens and sauté until wilted and tender, about 3 to 4 minutes, 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 settle back into the meat. Plate them alongside the roasted potatoes and a generous mound of greens.

Save

There's a moment when you pull this tray out of the oven and everything looks burnished and beautiful, and you realize dinner is actually done. No last-minute panic, no complicated plating. Just good food that tastes like you knew exactly what you were doing. That's when this recipe became one I reach for again and again.

Choosing Your Pork Chops

Bone-in chops are ideal because the bone insulates the meat and keeps it moist during roasting. Look for chops that are at least an inch thick so they don't dry out. If you can only find thinner cuts, reduce the roasting time by a few minutes and watch the internal temperature closely. I've also used pork loin chops with great success, though they tend to be a bit leaner and benefit from a shorter cook.

Make It Your Own

This recipe is forgiving and flexible. If you want a smokier flavor, throw the marinated chops on a hot grill instead of roasting them. Swap the kale for spinach if that's what you have, though it will wilt faster so adjust your timing. I've even tossed in halved Brussels sprouts with the potatoes when I had them on hand, and they caramelized beautifully. The marinade is the star, so as long as you keep that intact, the rest can bend to what's in your fridge.

Serving and Pairing

This dish feels complete on its own, but a crusty loaf of bread to soak up any pan juices is never a bad idea. A dry rosé or a Spanish Garnacha complements the smoky spice without competing with it. If you're feeding a crowd, double the recipe and use two baking sheets, rotating them halfway through for even cooking.

• Let the pork rest on a warm plate, loosely tented with foil, to keep it juicy.
• Drizzle any leftover marinade over the potatoes before roasting for extra flavor.
• Store leftovers in an airtight container for up to 3 days; the pork reheats beautifully in a low oven.

Save

This is the kind of meal that makes weeknight cooking feel like something special without demanding perfection. I hope it becomes a regular in your kitchen, too.

Recipe Questions & Answers

→ Can I substitute Aleppo pepper with other spices?

Yes, use half red pepper flakes and half sweet paprika as a substitute. This combination mimics the moderate heat and subtle sweetness of Aleppo pepper.

→ What internal temperature should pork chops reach?

Pork chops should reach an internal temperature of 145°F (63°C) for safe consumption while remaining juicy. Always let them rest 5 minutes before serving.

→ Can I prepare the marinade ahead of time?

Absolutely. Marinate the pork chops up to 2 hours in advance in the refrigerator. This allows the spices to penetrate deeper for more intense flavor.

→ What greens work best for this dish?

Lacinato kale and Swiss chard are ideal, but spinach, collard greens, or mustard greens also work well. Adjust cooking time based on the greens' tenderness.

→ How do I prevent the pork chops from drying out?

Use bone-in chops about 1-inch thick, avoid overcooking past 145°F, and let them rest before slicing. The bone helps retain moisture during roasting.

→ 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.