Aleppo Pork Chops Potatoes Greens (Printable)

Succulent pork chops marinated with smoky spices, roasted alongside golden potatoes and hearty greens for a vibrant, flavorful meal.

# What You Need:

→ Pork & Marinade

01 - 4 bone-in pork chops, 1-inch thick
02 - 2 tablespoons olive oil
03 - 2 teaspoons smoked pimentón (Spanish smoked paprika)
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 lbs 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 (about 5 cups)
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# How to Make It:

01 - Whisk together olive oil, smoked pimentón, Aleppo pepper, minced garlic, dried oregano, kosher salt, black pepper, and lemon zest in a small bowl. Rub mixture generously over all sides of pork chops. Allow to marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours before cooking.
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 rimmed baking sheet. Arrange in a single layer and roast for 20 minutes until beginning to soften.
03 - Remove baking sheet from oven. Push roasted potatoes to one side of the pan. Place marinated pork chops on the empty side, leaving space between pieces for proper heat circulation.
04 - Return pan to oven and roast for 12-15 minutes, flipping pork chops halfway through. Cook until pork reaches internal temperature of 145°F and potatoes are golden brown and tender.
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 or Swiss chard and sauté for 3-4 minutes until just wilted. Season with salt, pepper, and lemon juice.
06 - Remove pork from oven and let rest for 5 minutes to allow juices to redistribute. Serve pork chops alongside roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • The combination of Aleppo pepper and smoked pimentón creates a complex, smoky flavor profile.
  • Everything is cooked using just a baking sheet and a skillet for easy cleanup.
  • Naturally gluten-free and packed with protein and hearty vegetables.
  • The marinade doubles as a seasoning for the potatoes as they roast together.
02 -
  • Use a meat thermometer to ensure the pork reaches an internal temperature of 145°F (63°C) without overcooking.
  • If using Swiss chard, you can sauté the stems with the shallots for a few minutes before adding the leaves.
  • For extra crispy potatoes, ensure they are placed cut-side down on the baking sheet.
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