Aleppo Pork Chops With Potatoes (Printable)

Smoky pork chops with Aleppo pepper, roasted potatoes, and sautéed greens—a Mediterranean-inspired dinner.

# What You 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 1/2 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, stems removed, leaves chopped
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 pork chops. 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 place marinated pork chops on the other side.
04 - Return tray to oven and roast for 12 to 15 minutes, flipping pork chops once, until internal temperature reaches 145°F and potatoes are golden.
05 - Heat olive oil in a large skillet over medium heat. Add shallot and cook 2 minutes. Add chopped greens and sauté until wilted, 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Let pork chops rest 5 minutes. Plate with roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • Everything roasts on one pan, so cleanup is nearly effortless and you can actually enjoy your evening.
  • The marinade is punchy and aromatic without being fussy, using pantry spices that layer smoke, heat, and brightness.
  • It feels like a restaurant plate but comes together in under an hour, perfect for weeknights when you want something special.
02 -
  • Don't skip the resting time for the pork, cutting into it too early releases all the juices and leaves the meat dry.
  • Make sure your oven is fully preheated before the potatoes go in, otherwise they steam instead of roasting and won't crisp up properly.
  • If your greens are very thick or mature, blanch them briefly in boiling water before sautéing to ensure they're tender.
03 -
  • Use a meat thermometer to check doneness, pork at 145°F is safe, juicy, and slightly pink in the center.
  • If your baking sheet is crowded, use two sheets so the potatoes have room to crisp instead of steam.
  • Let the pork come to room temperature before roasting, it cooks more evenly and develops a better crust.
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