Pin The smell of pimentón hitting hot olive oil is what I think of whenever someone mentions comfort food with a kick. I stumbled onto this combination after grabbing the wrong spice jar one rushed weeknight, and the smoky sweetness turned out to be exactly what those thick pork chops needed. The Aleppo pepper adds a gentle warmth that builds without overwhelming, and roasting everything on one sheet means less cleanup when you're too hungry to care. It's become my go-to when I want something that feels special but doesn't require me to stand over the stove. The potatoes get crispy, the greens wilt into something almost sweet, and the whole kitchen smells like a Mediterranean courtyard.
I made this for my sister's birthday last spring, and she kept asking what I'd done to the pork because it didn't taste like anything she'd had before. I told her it was just paprika and patience, but really it was the lemon zest in the marinade that made everything sing. We ate outside on the patio with the windows open, and the scent of garlic and smoke drifted into the neighbor's yard until they came over to ask for the recipe. That's the kind of dish this is: the kind that makes people lean in closer and ask questions. It's unpretentious but memorable, and it doesn't require you to be a chef to pull it off.
Ingredients
- Bone-in pork chops: The bone keeps the meat juicy and adds flavor during roasting, so don't swap for boneless unless you absolutely have to.
- Smoked pimentón: This is the soul of the dish, a deep smoky sweetness that tastes like a campfire without any bitterness.
- Aleppo pepper: It brings a fruity, moderate heat that's more interesting than generic red pepper flakes, though the substitution works in a pinch.
- Garlic cloves: Fresh is essential here, the sharpness mellows into something almost sweet as it roasts with the pork.
- Lemon zest: Just the zest, not the juice yet, it clings to the meat and brightens all the warm spices without making anything sour.
- Baby potatoes: Halving them gives you more crispy surface area, and their creamy insides soak up all the drippings from the pork.
- Lacinato kale: Also called dinosaur kale, it's sturdier than curly kale and doesn't turn to mush when you sauté it quickly.
- Shallot: Milder and slightly sweeter than onion, it adds a gentle aromatic base to the greens without overpowering them.
- Lemon juice: A squeeze at the end wakes up the greens and cuts through the richness of the pork and potatoes.
Instructions
- Make the marinade:
- Stir together the olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, black pepper, and lemon zest until it forms a thick, fragrant paste. Rub it all over the pork chops, getting into every crevice, and let them sit while you prep the vegetables.
- Roast the potatoes first:
- Toss the halved baby potatoes with olive oil, salt, and pepper on a large baking sheet, spreading them out so they're not crowded. Slide them into a 425°F oven for 20 minutes to get a head start on crisping up.
- Add the pork:
- Pull the tray out, push the potatoes to one side, and nestle the marinated pork chops on the other half of the sheet. Return everything to the oven and roast for 12 to 15 minutes, flipping the chops halfway through, until they hit 145°F internally and the potatoes are golden.
- Sauté the greens:
- While the pork finishes, heat olive oil in a large skillet over medium heat and cook the sliced shallot until it softens, about 2 minutes. Add the chopped kale and sauté until it wilts and turns bright green, 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 redistribute, then plate them alongside the roasted potatoes and sautéed greens. Spoon any pan drippings over the top if you want extra richness.
Pin The first time I brought this to a potluck, someone asked if I'd ordered it from a restaurant because the spices smelled too good to be homemade. I laughed and told them it was just a Tuesday night dinner that I'd doubled, but the compliment stuck with me. Food doesn't have to be complicated to feel generous, and this dish proves that a few bold flavors and a hot oven can make you look like you know exactly what you're doing. It's the kind of meal that makes people feel cared for without you having to say a word.
Choosing Your Pork Chops
Bone-in chops are worth the extra dollar per pound because the bone acts like a little heat shield, keeping the meat near it moist while the rest develops a crust. Look for chops that are about an inch thick, anything thinner cooks too fast and dries out before the potatoes are done. If the butcher counter has them, ask for center-cut rib chops, they're the most tender and have a nice strip of fat along the edge that renders into something almost crispy. I've used boneless loin chops in a pinch, but they require more attention and a slightly shorter cooking time. The marbling should be visible but not excessive, a few thin white lines running through the pink meat mean flavor and moisture.
Getting the Potatoes Right
Baby potatoes are ideal because their thin skins get crispy and you don't have to peel them, but if you only have larger potatoes, cut them into one-inch chunks so they cook evenly. The key is giving them a head start in the oven before the pork goes in, otherwise the chops will be done and the potatoes will still be hard in the center. Don't be shy with the olive oil, it's what helps them turn golden and develop those caramelized edges that everyone fights over. I've tried this with sweet potatoes once and it worked surprisingly well, though the sweetness changes the whole vibe of the dish. If your oven runs cool, bump the temperature up to 450°F and keep an eye on things so nothing burns.
Making It Your Own
This recipe is flexible enough to handle whatever greens you have on hand, I've used Swiss chard, spinach, and even mustard greens with good results. If you want to grill the pork instead of roasting it, the smoky char adds another layer of flavor that pairs beautifully with the pimentón. You can marinate the chops up to two hours ahead if you're planning dinner in advance, just cover them and keep them in the fridge until you're ready to cook. Some nights I'll add a handful of cherry tomatoes to the baking sheet in the last five minutes, they burst and add a sweet acidity that cuts through the richness.
- Try finishing the dish with a sprinkle of fresh parsley or mint for a bright herbal note.
- If you like heat, double the Aleppo pepper or add a pinch of cayenne to the marinade.
- Serve with crusty bread to soak up any pan juices and make the meal feel even more complete.
Pin This is the kind of dinner that makes you feel capable, even on the days when everything else feels like too much. The smoky warmth, the crispy potatoes, the way the greens wilt into something tender, it all comes together with less effort than it tastes like it took.
Recipe Q&A
- → Can I use boneless pork chops instead?
Yes, boneless pork chops work well, but reduce cooking time by 2-3 minutes as they cook faster than bone-in cuts. Check internal temperature reaches 145°F for food safety.
- → What can I substitute for Aleppo pepper?
Mix equal parts red pepper flakes and sweet paprika for a similar flavor profile. Alternatively, use Marash pepper or a mild chili powder for comparable heat and fruity notes.
- → How do I know when the pork chops are done?
Use a meat thermometer to check the thickest part reaches 145°F. The meat should be slightly pink in the center and juices run clear. Let rest 5 minutes before serving.
- → Can I prepare the marinade ahead of time?
Absolutely. Marinate the pork chops up to 24 hours in advance for deeper flavor penetration. Store covered in the refrigerator and bring to room temperature 15 minutes before cooking.
- → What other greens work well with this dish?
Swiss chard, collard greens, spinach, or mustard greens all pair beautifully. Heartier greens like collards may need an extra minute or two of cooking time to become tender.
- → Can I make this on the grill?
Yes! Grill the marinated pork chops over medium-high heat for 6-7 minutes per side. Roast potatoes in the oven separately or wrap in foil and grill alongside the meat.