Aleppo Pork Chops With Greens (Printable)

Smoky marinated pork chops roasted with golden potatoes and sautéed greens for a flavorful Mediterranean dinner.

# What You’ll Need:

→ 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, 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 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest. Rub the mixture evenly over all pork chops. Allow to marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
02 - Preheat oven to 425°F. Toss potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on a large baking sheet and roast for 20 minutes.
03 - Remove baking sheet from oven. Push potatoes to one side and place marinated pork chops on the other side of the sheet.
04 - Return the sheet to the oven and roast for 12 to 15 minutes, flipping pork chops once halfway through, until internal temperature reaches 145°F and potatoes are golden brown.
05 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add shallot and cook for 2 minutes. Add chopped greens and sauté until wilted, 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Let pork chops rest for 5 minutes. Arrange on plates with roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • Everything roasts together on one tray, so you can sit down with a glass of wine while it cooks instead of juggling three pans.
  • The spice rub is bold enough to make plain pork chops taste like you planned this all week, even if you decided on dinner an hour ago.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have had time to settle in.
02 -
  • Don't skip the resting time for the pork, cutting into it too soon means all those flavorful juices end up on the cutting board instead of in your mouth.
  • If your potatoes aren't browning, they're too crowded on the tray, give them space and they'll crisp up beautifully instead of steaming.
  • Use a meat thermometer to check the pork, 145°F is the sweet spot where it's still juicy and slightly pink in the center, not dry and gray.
03 -
  • Pat the pork chops dry with paper towels before rubbing on the marinade, moisture on the surface prevents browning and keeps the spices from sticking.
  • If the greens seem bitter, add a tiny pinch of sugar or a drizzle of honey when you sauté them, it balances the flavor without making them sweet.
  • Leftovers make an excellent grain bowl the next day, just chop everything up and serve over farro or quinoa with a dollop of yogurt.
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