Aleppo Pork Chops With Greens (Print)

Smoky marinated pork chops with roasted potatoes and sautéed greens, infused with Aleppo pepper and pimentón.

# 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 - 1.5 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
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, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest. Rub mixture 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 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 and position marinated pork chops on the other side.
04 - Return tray to oven and roast for 12-15 minutes, flipping pork chops once, until cooked through at internal temperature of 145°F and potatoes are golden brown.
05 - Heat olive oil in a large skillet over medium heat. Add shallot and cook for 2 minutes. Add chopped greens and sauté until wilted, 3-4 minutes. Season with salt, pepper, and lemon juice.
06 - Allow pork chops to rest for 5 minutes. Serve with roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • The marinade does most of the work, so you get bold flavor without babysitting the stove.
  • Everything roasts on one tray except the greens, which means fewer dishes and more time to sit down and actually enjoy dinner.
  • The smoky warmth from the pimentón and Aleppo pepper feels special without being spicy enough to scare anyone off.
  • It looks impressive enough for company but comes together fast enough for a regular weeknight.
02 -
  • Don't skip the resting step for the pork, it really does make the difference between juicy and just okay.
  • If your potatoes aren't browning, spread them out more on the tray so they're not steaming each other.
  • Taste your greens before serving, they almost always need a little more lemon or salt than you think.
03 -
  • Let your pork chops come to room temperature before cooking so they roast more evenly.
  • Use the same baking sheet for the potatoes and pork, the drippings from the meat make the potatoes even better.
  • If you love garlic, toss a few whole cloves in with the potatoes, they'll roast until sweet and spreadable.
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