Aleppo Pork Chops With Potatoes (Printable)

Smoky pork chops with pimentón, Aleppo pepper, roasted potatoes, and sautéed greens in under an hour.

# What You Need:

→ Pork & Marinade

01 - 4 bone-in pork chops, approximately 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, approximately 5 cups
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# How-To Steps:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest. Rub mixture thoroughly over all surfaces of the pork chops. Allow to marinate at room temperature for 15 minutes, or refrigerate up to 2 hours for deeper flavor development.
02 - Preheat oven to 425°F. Toss potatoes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Arrange in a single layer and roast for 20 minutes.
03 - Remove the baking sheet from the oven. Push potatoes to one side of the sheet. Position marinated pork chops on the other side, ensuring they do not overlap.
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 and potatoes roast, 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 until wilted, approximately 3 to 4 minutes. Season with salt, pepper, and lemon juice to taste.
06 - Remove pork chops from oven and allow to rest for 5 minutes before serving. Plate pork chops alongside roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • The marinade does all the work, transforming simple chops into something rich and aromatic without any fuss.
  • Sheet pan cooking means fewer dishes and more time to pour yourself a glass of wine while everything roasts.
  • It tastes like you spent hours planning, but the whole thing comes together in under an hour.
  • The combination of smoky spice, crispy potatoes, and bright greens feels balanced and complete on one plate.
02 -
  • Don't skip the resting time for the pork chops; cutting into them too soon will leave all the flavorful juices on your cutting board instead of in the meat.
  • If your potatoes aren't browning, make sure they're spread out in a single layer and not overlapping, which traps steam and prevents crisping.
  • Aleppo pepper varies in heat, so taste your marinade before coating the chops if you're sensitive to spice.
03 -
  • If your Aleppo pepper is fresh and vibrant, use the full teaspoon; if it's been sitting in your pantry for a while, add a pinch of cayenne to wake it up.
  • A meat thermometer is your best friend here; pulling the chops at exactly 145°F means they stay tender and never turn rubbery.
  • Toss the greens with a tiny splash of the pork's resting juices for an extra layer of savory richness.
Go Back