Aleppo Pork Chops With Potatoes

The smell hit me before I even opened the oven, smoky and warm with a faint citrus edge. I was testing spice ratios on a rainy Tuesday, trying to use up a jar of Aleppo pepper I'd bought on impulse. The pork chops came out burnished and tender, the potatoes crisp at the edges, and I realized I'd stumbled onto something I'd want to make again and again. It's the kind of dish that looks impressive but doesn't ask much of you, just a little patience and a hot oven.

I made this for a small dinner party last spring, and my friend who claims she doesn't like pork asked for seconds. She said it was the crust, that caramelized edge where the pimentón meets the heat. The potatoes disappeared even faster. There's something about the way they soak up the drippings and turn golden that makes them impossible to resist.

Ingredients

• Bone-in pork chops (about 1-inch thick): The bone keeps the meat juicy and adds flavor, and the thickness ensures they don't dry out in the oven.
• Smoked pimentón (Spanish smoked paprika): This is the backbone of the marinade, giving deep smoky warmth without any actual grilling.
• Aleppo pepper: It brings a fruity, moderate heat that's less sharp than red pepper flakes, though you can substitute if needed.
• Garlic cloves, minced: Fresh garlic blooms in the olive oil and clings to the meat, turning sweet and mellow as it roasts.
• Lemon zest: Just the zest, not the juice yet, it brightens the marinade and cuts through the richness of the pork.
• Baby potatoes, halved: They roast faster than large ones and develop crispy golden faces that soak up all the pan flavors.
• Lacinato kale or Swiss chard: Sturdy greens that wilt beautifully and hold their own next to the bold flavors on the plate.
• Shallot, thinly sliced: Milder and sweeter than onion, it adds a gentle aromatic base to the greens without overpowering them.
• Lemon juice: A squeeze at the end wakes everything up and ties the whole dish together.

Instructions

Marinate the pork:

Combine olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest in a small bowl, then massage the mixture all over the pork chops. Let them sit at room temperature for 15 minutes, or cover and refrigerate up to 2 hours if you have time.

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. Roast for 20 minutes until they start to turn golden and tender.

Add the pork chops:

Pull the baking sheet out, push the potatoes to one side, and nestle the marinated pork chops on the other. Return to the oven and roast for 12 to 15 minutes, flipping the chops halfway, until they reach 145°F inside and the potatoes are crisp.

Sauté the greens:

While the pork and potatoes finish, heat olive oil in a large skillet over medium heat, add the sliced shallot, and cook for 2 minutes. Toss in the chopped greens and sauté until wilted, 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. Serve them alongside the roasted potatoes and sautéed greens, spooning any pan drippings over the top.

Save

One night I served this with a chilled rosé, and the combination felt like summer even though it was barely March. My neighbor, who'd stopped by unexpectedly, ended up staying for dinner. She said the pork reminded her of something her grandmother used to make, though she couldn't remember the name. Sometimes a dish just feels like home, even if it's new.

Choosing Your Pork Chops

Bone-in chops are more forgiving than boneless, they stay juicy even if you accidentally overcook them by a minute or two. Look for chops that are at least an inch thick, thinner ones dry out fast in a hot oven. If you can only find boneless, reduce the roasting time by a few minutes and keep a close eye on the internal temperature.

Making It Your Own

This recipe is flexible in all the right ways. Swap the kale for spinach if that's what you have, or use collard greens if you want something heartier. You can grill the pork chops instead of roasting them for a charred, smoky finish, just keep the potatoes in the oven. I've even made this with chicken thighs when pork wasn't on sale, and it worked beautifully.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, stored in separate airtight containers so the greens don't wilt the potatoes. Reheat the pork and potatoes in a 350°F oven for about 10 minutes, and warm the greens gently in a skillet with a splash of water. The pork can dry out in the microwave, so I avoid it if I can.

• Slice leftover pork and toss it into grain bowls or salads for an easy lunch.
• Crisp up the potatoes in a hot skillet with a little butter for breakfast hash.
• The greens are delicious stirred into scrambled eggs or folded into a quick frittata.

Save

This is the kind of meal that makes weeknight cooking feel less like a chore and more like a small celebration. I hope it finds a spot in your rotation, just like it has in mine.

Recipe FAQs

→ Can I use boneless pork chops instead?

Yes, boneless pork chops work well, though they may cook slightly faster. Check for an internal temperature of 145°F and reduce roasting time by 2-3 minutes if needed.

→ What can I substitute for Aleppo pepper?

Use a combination of half red pepper flakes and half sweet paprika to mimic the mild heat and fruity flavor of Aleppo pepper.

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

Avoid overcooking by using a meat thermometer to check for 145°F internal temperature. Let the chops rest for 5 minutes after cooking to redistribute juices.

→ Can I prepare the marinade ahead of time?

Absolutely. Marinate the pork chops up to 2 hours in advance or even overnight in the refrigerator for deeper flavor penetration.

→ What greens work best with this dish?

Lacinato kale and Swiss chard are ideal, but spinach, collard greens, or mustard greens also pair beautifully with the smoky pork and potatoes.

→ Can I grill the pork chops instead of roasting?

Yes, grilling adds even more smoky flavor. Grill over medium-high heat for 5-6 minutes per side, while roasting the potatoes separately in the oven.