Aleppo Pork Chops With Greens (Printable)

Smoky marinated pork chops roasted with golden potatoes and sautéed greens for a flavorful Mediterranean dinner.

# 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 (approximately 5 cups)
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# How-To:

01 - In a small bowl, combine olive oil, smoked pimentón, Aleppo pepper, minced garlic, dried oregano, kosher salt, freshly ground black pepper, and lemon zest. Rub the mixture evenly over all surfaces of the pork chops. Allow to marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours.
02 - Preheat oven to 425°F. On a large baking sheet, toss halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Arrange in a single layer and roast for 20 minutes.
03 - Remove the baking sheet from the oven. Push roasted potatoes to one side of the sheet. Arrange marinated pork chops on the other side, ensuring they do not overlap the potatoes.
04 - Return the baking sheet to the oven and roast for 12 to 15 minutes, flipping the pork chops once halfway through. Pork is done when internal temperature reaches 145°F and potatoes are golden brown.
05 - While pork and potatoes finish roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced shallot and cook for 2 minutes until softened. Add the chopped greens and sauté for 3 to 4 minutes until wilted. Season with salt, pepper, and fresh lemon juice.
06 - Remove pork chops from the oven and allow to rest for 5 minutes. Plate the rested pork chops with roasted potatoes and sautéed greens.

# Expert Hints:

01 -
  • Everything roasts together, so you are not juggling three burners and losing your mind.
  • The smoky, fruity heat from Aleppo pepper is gentle enough for kids but exciting enough to impress guests.
  • Leftovers reheat beautifully and taste even better the next day when the spices have melded.
02 -
  • Do not skip the resting step for the pork; cutting into it immediately will send all the juices running onto the plate instead of staying in the meat.
  • If your potatoes are not browning, make sure they are cut-side down and not overcrowded on the pan; they need contact with the hot surface to crisp up.
  • Aleppo pepper can vary in heat depending on the brand, so taste your marinade before you slather it on and adjust if needed.
03 -
  • Let the pork chops come to room temperature before cooking so they cook more evenly and do not stay cold in the center.
  • Use a meat thermometer to check for doneness; pork is safe at 145°F and will be slightly pink inside, which is exactly what you want for juicy, tender meat.
  • Save any leftover marinade and toss it with the potatoes before roasting for an extra layer of flavor.
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