Pin it The sizzle of pork hitting a hot pan used to scare me a little, especially when I was still learning how much heat was too much. Then one winter evening, I rubbed these chops with pimentón and Aleppo pepper, roasted them next to potatoes, and the whole kitchen smelled like a Mediterranean marketplace. My neighbor knocked to ask what I was making. That was the night I realized spice blends could do most of the heavy lifting, and a single sheet pan could look like I'd spent hours fussing.
I made this for my brother's birthday once, and he still brings it up every time we talk about what to cook for family dinners. He is not someone who remembers meals easily, so that told me everything. The greens wilted into the pan juices, the potatoes got crispy on the edges, and the pork stayed juicy because I finally learned to let it rest. It was one of those nights where nobody reached for their phone during dinner.
Ingredients
- Bone-in pork chops (about 1-inch thick): The bone keeps everything moist and adds flavor you cannot get from a boneless cut, plus it looks more impressive on the plate.
- Olive oil: Use a good one here since it carries all the spices and helps them cling to the meat without burning.
- Smoked pimentón (Spanish smoked paprika): This is the soul of the marinade, sweet and smoky, and it turns the simplest pork chop into something that tastes like it came from a wood-fired grill.
- Aleppo pepper: Fruity, mild, and a little oily, it adds complexity without overpowering; if you cannot find it, mix red pepper flakes with sweet paprika and you will get close.
- Garlic cloves, minced: Fresh garlic is non-negotiable here; the jarred stuff just does not bloom the same way when it hits the heat.
- Dried oregano: Mediterranean oregano has that earthy, floral note that ties everything together, especially when mixed with lemon zest.
- Kosher salt and freshly ground black pepper: Season generously; pork can handle it, and the potatoes will thank you.
- Lemon zest and juice: Zest goes in the marinade for brightness, juice goes on the greens at the end to wake them up.
- Baby potatoes, halved: They roast faster than big ones and get crispy on the cut side without turning to mush inside.
- Lacinato kale or Swiss chard: Sturdy greens that do not turn to slime when you sauté them; remove the stems or they will stay tough.
- Shallot, thinly sliced: Sweeter and more delicate than onion, it melts into the greens and adds a subtle sweetness.
Instructions
- Marinate the pork:
- In a small bowl, mix olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest into a paste. Rub it all over the pork chops, making sure to coat every surface, then let them sit at room temperature for 15 minutes or up to 2 hours in the fridge if you have time.
- Roast the potatoes:
- Preheat your oven to 425°F (220°C). Toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet, spreading them cut-side down for maximum crispiness, then roast for 20 minutes until they start to turn golden.
- Add the pork chops:
- Pull the baking sheet out of the oven and push the potatoes to one side. Nestle the marinated pork chops on the other side, making sure they are not crowded so they roast instead of steam.
- Finish roasting:
- Return the tray to the oven and roast for 12 to 15 minutes, flipping the pork chops halfway through, until they reach an internal temperature of 145°F (63°C) and the potatoes are deeply golden and crispy on the edges.
- Sauté the greens:
- While the pork and potatoes finish, heat 1 tablespoon olive oil in a large skillet over medium heat, add the sliced shallot and cook for 2 minutes until softened, then toss in the chopped greens and sauté until wilted, about 3 to 4 minutes. 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. Serve them alongside the roasted potatoes and sautéed greens, spooning any pan juices over the top.
Pin it There was one night I served this to a friend who swore she did not like pork, and she ended up scraping her plate clean and asking for the recipe. She said it was the smokiness that got her, and the way the lemon cut through the richness. I think that is when I understood that a few bold spices and a little acid can change someone's mind about an ingredient they thought they knew.
Choosing Your Pork Chops
Bone-in chops are worth hunting down because they stay juicier and have more flavor than boneless cuts. Look for chops that are about 1 inch thick; thinner ones dry out too fast, and thicker ones will not cook through by the time the potatoes are done. If you can only find boneless pork loin chops, reduce the cooking time by a few minutes and check the temperature early. The bone also makes it easier to tell when the meat is done, since you can slide a thermometer in right next to it without hitting fat or gristle.
Getting the Potatoes Crispy
The secret to crispy roasted potatoes is giving them a head start in the oven before the pork goes in. They need that initial blast of high heat to develop a crust, and if you add the pork too early, the moisture from the meat will steam them instead of crisping them. Make sure the cut side is facing down on the pan, and resist the urge to stir them; let them sit undisturbed so they can caramelize. If your oven runs cool, bump the temperature up to 450°F and keep an eye on them.
Making It Your Own
This recipe is flexible enough to handle whatever greens you have on hand, whether that is spinach, collard greens, or even mustard greens if you like a little bitterness. You can swap the baby potatoes for sweet potatoes or even thick-cut carrots if you want something sweeter. For a smokier flavor, grill the pork chops instead of roasting them, and toss the potatoes in a grill basket. The marinade also works beautifully on chicken thighs or lamb chops if pork is not your thing.
- Try adding a handful of olives or capers to the greens for a briny punch.
- Serve with a dollop of Greek yogurt or tzatziki on the side for extra richness.
- If you want more heat, double the Aleppo pepper or add a pinch of cayenne to the marinade.
Pin it This is one of those meals that feels like a celebration even on a regular Tuesday. Pour yourself a glass of something dry, put on some music, and let the oven do most of the work.
Recipe FAQ
- → Can I use boneless pork chops instead?
Yes, boneless pork chops work well, though bone-in chops tend to stay juicier during roasting. Reduce cooking time by 2-3 minutes and check internal temperature reaches 145°F.
- → What can I substitute for Aleppo pepper?
Combine equal parts red pepper flakes and sweet paprika for a similar flavor profile. You can also use crushed Urfa biber or a mild chili powder.
- → How do I know when the pork chops are done?
Use a meat thermometer to check the internal temperature reaches 145°F (63°C) at the thickest part. Let rest for 5 minutes before serving for optimal juiciness.
- → Can I prepare the marinade ahead of time?
Absolutely. Marinate the pork chops up to 2 hours in advance in the refrigerator. For best results, bring them to room temperature 15 minutes before roasting.
- → What greens work best besides kale?
Swiss chard, collard greens, spinach, or mustard greens all work beautifully. Adjust cooking time based on the greens' tenderness—spinach wilts in just 1-2 minutes.
- → Can I grill the pork chops instead of roasting?
Yes, grilling adds wonderful smoky char. Grill over medium-high heat for 5-6 minutes per side until internal temperature reaches 145°F, while roasting the potatoes separately.