Aleppo Pork Chops With Greens (Print out)

Smoky marinated pork chops with roasted potatoes and sautéed greens, infused with Mediterranean spices.

# What You'll Need:

→ Pork & Marinade

01 - 4 bone-in pork chops, approximately 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 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 Make It:

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 up to 2 hours for deeper flavor development.
02 - Preheat oven to 425°F. Toss halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on a large baking sheet. Arrange in a single layer and roast for 20 minutes.
03 - Remove the baking sheet from the oven. Push potatoes to one side of the sheet. Carefully arrange marinated pork chops on the other side of the sheet, ensuring they do not overlap with the potatoes.
04 - Return the baking sheet to the oven and roast for 12 to 15 minutes, flipping pork chops once halfway through cooking. Pork chops are finished when internal temperature reaches 145°F and potatoes are golden brown and tender.
05 - While pork and potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced shallot and cook for 2 minutes until softened. Add chopped greens and sauté for 3 to 4 minutes until wilted. Season with salt, pepper, and lemon juice to taste.
06 - Remove pork chops from oven and allow to rest for 5 minutes. Plate pork chops with roasted potatoes and sautéed greens. Serve immediately.

# Expert Advice:

01 -
  • The marinade does all the work while you check your email or fold laundry.
  • Everything cooks on one tray and one skillet, so cleanup feels like a victory instead of a chore.
  • The combination of smoky spice and bright lemon makes pork chops taste like they came from a restaurant you cant afford every week.
  • Potatoes get crispy edges without any fussing or flipping halfway through.
02 -
  • Dont skip the resting time for the pork chops or all those flavorful juices will run out onto the plate instead of staying in the meat.
  • If your potatoes arent browning, spread them out more so they have room to crisp instead of steam.
  • Taste the greens before serving because kale can be stubborn and sometimes needs an extra pinch of salt or squeeze of lemon to come alive.
03 -
  • Let the pork chops come to room temperature before cooking so they roast evenly and stay tender in the center.
  • Use a meat thermometer instead of guessing, 145°F is the sweet spot for juicy pork that isnt dry or undercooked.
  • If your oven runs hot, check the potatoes and pork a few minutes early to avoid overcooking.
  • Double the marinade and keep half in the fridge to brush on chicken thighs or roasted vegetables later in the week.
Go back