Aleppo Pork Chops Potatoes Greens

Bring a burst of Mediterranean warmth to your table with these succulent Aleppo pork chops. This vibrant meal balances the smoky heat of Spanish pimentón and Aleppo pepper with the earthy sweetness of roasted baby potatoes and garlicky greens. It is a robust, flavor-packed dish that is surprisingly simple to prepare, making it a perfect candidate for an elevated weeknight dinner.

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The secret to this dish lies in the marinade. By combining garlic, oregano, and lemon zest with the peppers, the pork chops become incredibly tender and aromatic. As they roast alongside the halved baby potatoes, the oven transforms the simple ingredients into a golden, caramelized feast that looks as good as it tastes.

Ingredients

• Pork & Marinade
• 4 bone-in pork chops (about 1-inch thick)
• 2 tbsp olive oil
• 2 tsp smoked pimentón (Spanish smoked paprika)
• 1 tsp Aleppo pepper (or 1/2 tsp red pepper flakes + 1/2 tsp sweet paprika)
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Zest of 1 lemon
• Vegetables
• 1 1/2 lbs baby potatoes, halved
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 bunch lacinato kale or Swiss chard, stems removed, leaves chopped (about 5 cups)
• 1 tbsp olive oil
• 1 large shallot, thinly sliced
• Juice of 1/2 lemon

Instructions

Step 1: Marinate the Pork

In a small bowl, mix olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest. Rub mixture all over the pork chops. Let marinate at room temperature for 15 minutes, or refrigerate up to 2 hours.

Step 2: Start the Potatoes

Preheat oven to 425°F (220°C). Toss potatoes with 2 tbsp olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes.

Step 3: Add the Pork

Remove the baking sheet from the oven. Push potatoes to one side. Place marinated pork chops on the other side.

Step 4: Finish Roasting

Return the tray to the oven and roast for 12–15 minutes, flipping pork chops once, until the chops are cooked through (internal temp 145°F/63°C) and potatoes are golden.

Step 5: Sauté the Greens

Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add shallot; cook 2 minutes. Add chopped greens; sauté until wilted, 3–4 minutes. Season with salt, pepper, and lemon juice.

Step 6: Rest and Serve

Let pork chops rest 5 minutes. Serve with roasted potatoes and sautéed greens.

Zusatztipps für die Zubereitung

For the best results, ensure your oven is fully preheated to 425°F before adding the potatoes to achieve maximum crispiness. Most importantly, allow the pork chops to rest for at least 5 minutes after removing them from the oven; this helps the juices redistribute, ensuring every bite is tender.

Varianten und Anpassungen

You can easily adapt this recipe based on what you have in your pantry. Bone-in pork loin chops make an excellent substitute for standard chops. If you prefer a more intense char, you can grill the pork chops instead of roasting them. For the greens, feel free to swap the kale for spinach or collard greens depending on your preference.

Serviervorschläge

Serve the pork chops and potatoes on a large rustic platter with the vibrant sautéed greens nestled alongside. To complete the Mediterranean experience, pair this meal with a crisp, dry rosé or a medium-bodied Spanish Garnacha that complements the smoky notes of the pimentón.

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Whether you are hosting a small dinner party or preparing a nourishing meal for the family, these Aleppo pork chops are sure to impress. The combination of smoky spices, citrus brightness, and hearty vegetables creates a satisfying balance that makes this recipe a true standout.

Recipe Q&A

→ How long should I marinate the pork chops?

For optimal flavor, you can marinate the pork chops at room temperature for at least 15 minutes, or refrigerate them for up to 2 hours. A longer marination time allows the smoky pimentón and Aleppo pepper to deeply infuse the meat.

→ What internal temperature indicates the pork chops are done?

Pork chops are perfectly cooked when they reach an internal temperature of 145°F (63°C). Use an instant-read thermometer inserted into the thickest part of the chop to ensure accurate doneness, followed by a brief resting period.

→ Can I use different greens besides kale or Swiss chard?

Absolutely! This dish is versatile. You can easily substitute lacinato kale or Swiss chard with other hearty greens like spinach, collard greens, or even rapini. Adjust sautéing times as needed for softer varieties.

→ Are there any substitutions for Aleppo pepper?

If Aleppo pepper is unavailable, you can create a similar flavor profile by using a blend of 1/2 teaspoon red pepper flakes combined with 1/2 teaspoon sweet paprika. This will provide a comparable mild heat and fruity undertone.

→ Can I prepare parts of this dish in advance?

Yes, you can prep some components ahead. The pork chops can be marinated and stored in the refrigerator for up to 2 hours. You can also wash and chop your potatoes and greens in advance, keeping them separate until cooking time.