Aleppo Pork Chops With Greens

I used to buy pork chops out of obligation, not excitement. They sat in my freezer until I felt guilty enough to thaw them. Then one evening I rubbed them with pimentón and Aleppo pepper because those were the only spices within reach, and everything changed. The kitchen filled with a smoky, fruity warmth that made my neighbor knock on the door to ask what I was cooking. Now I keep both spices front and center, ready to turn any weeknight into something worth sitting down for.

The first time I made this for friends, I panicked because I forgot to buy a salad. Then I realized the greens on the side were already doing that job, wilted and glossy with shallots and lemon. One friend scraped her plate clean and asked if I had been holding out on her. I hadnt, I just finally stopped overthinking pork chops. Sometimes the simplest meals are the ones people remember, especially when the flavors are bold enough to make you pause between bites.

Ingredients

• Bone-in pork chops: The bone keeps the meat juicy and adds flavor as it roasts, so dont swap for boneless unless you have to.
• Smoked pimentón: This Spanish paprika brings a deep, campfire sweetness that regular paprika just cant match.
• Aleppo pepper: It has a fruity heat that lingers without burning, but red pepper flakes mixed with sweet paprika work in a pinch.
• Garlic cloves: Fresh minced garlic melds into the marinade and perfumes the pork as it cooks.
• Dried oregano: A little goes a long way to add earthy Mediterranean warmth.
• Lemon zest and juice: Zest in the marinade, juice on the greens, both cut through the richness beautifully.
• Baby potatoes: Halved so they get crispy on the cut side and creamy inside.
• Lacinato kale or Swiss chard: Either one wilts into tender, flavorful greens that soak up the shallot and lemon.
• Shallot: Milder and sweeter than onion, it caramelizes quickly and adds a gentle savory note.

Instructions

Make the marinade:

In a small bowl, stir together olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest until it forms a fragrant paste. Rub it all over the pork chops, making sure every surface gets coated, then let them sit at room temperature for 15 minutes or cover and refrigerate up to 2 hours.

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 theyre starting to turn golden and the edges are crisp.

Add the pork chops:

Pull the tray 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 once halfway through, until they reach an internal temperature of 145°F and the potatoes are deeply golden.

Sauté the greens:

While the pork and potatoes roast, heat olive oil in a large skillet over medium heat and cook the sliced shallot for 2 minutes until softened. Add the chopped greens and sauté until wilted and tender, 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 back into the meat. Serve them alongside the roasted potatoes and sautéed greens, and watch everyone reach for seconds.

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My dad once told me that any meal where the vegetables taste as good as the meat is a meal worth repeating. He said it after finishing his third helping of these garlicky greens, completely ignoring the pork chop bones piled on his plate. I think he was right. This dish doesnt rely on one star ingredient, it asks every component to pull its weight, and they do.

Choosing Your Greens

Lacinato kale holds up beautifully and keeps a little texture even after wilting, but Swiss chard turns silky and sweet if you want something more delicate. Spinach works too, though it cooks down fast so add it in batches and dont walk away. Collard greens need a few extra minutes and a splash of water to soften, but the earthy flavor is worth it. Whatever you pick, remove the tough stems first or youll be chewing longer than youd like.

What to Do With Leftovers

Leftover pork chops slice beautifully and make excellent grain bowls over farro or quinoa with the reheated potatoes and greens. You can also chop the pork and toss it into a skillet with eggs for a smoky breakfast hash. The potatoes crisp up again in a hot pan with a little butter, and the greens reheat gently with a splash of broth. I once turned the whole meal into a wrap with hummus and pickled onions, and it tasted like I planned it all along.

Pairing and Serving Ideas

This dish loves a crisp, dry rosé or a fruit forward Spanish Garnacha that echoes the smoky spice without competing. If wine isnt your thing, sparkling water with a twist of lemon works just as well. A small dish of yogurt mixed with garlic and olive oil on the side is perfect for dipping the potatoes or drizzling over the greens.

• Serve with warm flatbread to scoop up every last bit of flavor from the plate.
• A simple cucumber and tomato salad with red wine vinegar adds crunch and brightness.
• For a heartier spread, start with a bowl of white bean soup or roasted red pepper dip.

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This is the kind of meal that makes you feel capable in the kitchen without demanding perfection. The smells alone will convince anyone within range that youve been cooking for years, even if you just started paying attention to spices last month.

Questions & Answers

→ Can I use boneless pork chops instead?

Yes, boneless pork chops work well, though they may cook slightly faster. Check for doneness at 10-12 minutes and aim for an internal temperature of 145°F.

→ What can I substitute for Aleppo pepper?

Mix equal parts red pepper flakes and sweet paprika for a similar flavor profile with moderate heat and fruity notes.

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

Don't overcook them—use a meat thermometer to check for 145°F internal temperature, and let them rest for 5 minutes before serving to retain juices.

→ Can I prep this dish ahead of time?

Marinate the pork chops up to 2 hours in advance and refrigerate. Prep vegetables ahead, but roast everything fresh for best texture.

→ What greens work best for this dish?

Lacinato kale and Swiss chard are ideal, but spinach, collard greens, or even mustard greens make excellent substitutes.

→ Can I grill the pork chops instead of roasting?

Absolutely! Grill over medium-high heat for 5-6 minutes per side for extra smoky flavor while roasting the potatoes separately.