Aleppo Pork Chops With Greens (Print View)

Smoky pork chops with Aleppo pepper, roasted potatoes, and sautéed greens create a vibrant Mediterranean dinner.

# Components:

→ 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 - 1.5 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
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# Method:

01 - In a small bowl, combine 2 tablespoons olive oil, smoked pimentón, Aleppo pepper, minced garlic, dried oregano, kosher salt, freshly ground black pepper, and lemon zest. Rub mixture generously over all surfaces of the pork chops. Allow to marinate at room temperature for 15 minutes, or refrigerate up to 2 hours.
02 - Preheat oven to 425°F. Toss halved potatoes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes until partially tender.
03 - Remove baking sheet from oven. Push potatoes to one side of the sheet. Arrange marinated pork chops on the other side, ensuring they do not overlap.
04 - Return baking sheet to oven and roast for 12 to 15 minutes, flipping pork chops once halfway through. Cook until internal temperature reaches 145°F and potatoes are golden brown.
05 - While pork and potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium heat. Add thinly 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.
06 - Remove pork chops from oven and allow to rest for 5 minutes before serving. Plate pork chops with roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • The pork stays juicy and tender because the marinade works quietly while you prep everything else, no special skill required.
  • One baking sheet means one pan to clean, which never gets old on a weeknight.
  • You get that restaurant-quality char and caramelization without any fussing or complicated timing.
02 -
  • Don't skip the resting period for the pork because even 5 minutes makes the difference between meat that's good and meat that's genuinely tender.
  • The pimentón is what makes this dish taste like itself, so don't try to cut corners by substituting regular paprika. They're completely different in flavor.
03 -
  • Halving your potatoes instead of leaving them whole cuts the roasting time significantly and ensures they get golden all over instead of staying pale on one side.
  • Getting your shallots into the skillet first, before the greens, gives them time to mellow and add sweetness rather than sharpness to the finished dish.
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