Aleppo Pork Chops With Greens (Printable)

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

# Ingredient list:

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

# Step-by-Step Guide:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest. Apply mixture generously over all surfaces of pork chops. Allow to marinate at room temperature for 15 minutes, or cover and refrigerate up to 2 hours.
02 - Preheat oven to 425°F. Toss halved potatoes with 2 tablespoons olive oil, salt, and pepper. Spread evenly on a large baking sheet and roast for 20 minutes.
03 - Remove baking sheet from oven. Push roasted potatoes to one side, leaving space on the other side. Position marinated pork chops on the empty area.
04 - Return baking sheet to oven and roast for 12 to 15 minutes, flipping pork chops once midway through cooking. Pork is done when internal temperature reaches 145°F and potatoes are golden brown.
05 - While pork roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced shallot and cook for 2 minutes until softened. Add chopped kale and sauté for 3 to 4 minutes until wilted. Season with salt, pepper, and lemon juice.
06 - Remove pork chops from oven and allow to rest for 5 minutes before serving. Plate pork chops alongside roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • It comes together in under an hour: The entire dish roasts on one sheet pan while you handle the greens separately, making cleanup refreshingly simple.
  • The spice blend is addictive without being aggressive: Aleppo pepper brings warmth and subtle fruitiness rather than a face-melting heat that overshadows the pork.
  • You end up with a complete, balanced meal: Protein, starch, and greens all land on one plate, and somehow they taste even better together than apart.
02 -
  • Don't skip the resting step: It's the difference between a pork chop that's juicy and one that bleeds onto your plate the moment you cut it.
  • The Aleppo pepper does something pimentón can't do alone: It brings a fruity, slightly tangy note that makes people pause and ask what spice they're tasting, while pimentón stays in the background being quietly smoky.
  • Halving the potatoes isn't optional: Whole baby potatoes will still be hard when the pork chops are done, and nobody wants a potato you have to gnaw on mid-meal.
03 -
  • Check your pork chop thickness before you start: If they're thicker than an inch, add a few minutes to the roasting time; thinner ones will cook faster and dry out if you're not careful.
  • Toast your Aleppo pepper in a dry pan for 30 seconds before mixing your marinade: It wakes up the spice and deepens its flavor in ways that seem small but absolutely matter in the final dish.
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