Save The first chop hit the hot pan with a sizzle that made my neighbor peek over the fence. I was testing a new spice blend, something smoky and bright, and the smell of pimentón mixed with citrus drifted through the entire backyard. My husband wandered out with a confused but hopeful look, and I knew I was onto something. That night, we ate on the porch with our fingers still sticky from the potatoes, and I scribbled notes on a napkin before I forgot the proportions.
I made this for my sister after she moved into her new apartment, and she called it restaurant quality, which made me laugh because I was juggling a phone call and a toddler the entire time. The beauty of this dish is that it looks impressive but forgives distraction. The smoky heat from the Aleppo pepper lingers just long enough to make you reach for another bite, and the potatoes turn golden and crispy at the edges without any fuss.
Ingredients
- Bone-in pork chops: The bone keeps everything juicy and adds flavor, so don't swap for boneless unless you absolutely must.
- Smoked pimentón: This Spanish paprika is the soul of the marinade, bringing a deep, smoky warmth that regular paprika just can't match.
- Aleppo pepper: It has a fruity, moderate heat that doesn't overpower, if you can't find it, the flakes and paprika combo works in a pinch.
- Baby potatoes: Their thin skins crisp beautifully in the oven, and halving them gives you more golden surface area to love.
- Lacinato kale: Also called dinosaur kale, it holds up to heat without turning to mush and has a sweeter, less bitter flavor than curly varieties.
- Lemon zest and juice: The zest goes into the marinade for bright, aromatic oil, and the juice finishes the greens with a fresh pop.
Instructions
- Marinate the chops:
- Combine olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest in a small bowl. Rub the mixture generously over each pork chop, making sure to coat both sides, then let them sit at room temperature for 15 minutes or refrigerate up to 2 hours if you have the time.
- Roast the potatoes:
- Preheat your oven to 425°F and toss halved baby potatoes with olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes until they start to turn golden and tender.
- Add the pork:
- Pull the tray out, push the potatoes to one side, and nestle the marinated pork chops on the other side. Return to the oven and roast for 12 to 15 minutes, flipping the chops once halfway through, until they reach an internal temperature of 145°F and the potatoes are crispy.
- Sauté the greens:
- While the pork finishes, heat olive oil in a large skillet over medium heat and cook the sliced shallot for 2 minutes until softened. Add the chopped greens and sauté until wilted, about 3 to 4 minutes, 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. Plate everything together, spooning any pan drippings over the top if you like.
Save One winter evening, I served this to friends who didn't think they liked pork chops, and they went quiet in that good way where everyone's too busy eating to talk. Someone finally said it tasted like vacation, and I think it was the pimentón and lemon working together. That's when I realized this dish doesn't just feed people, it shifts the mood in the room.
Choosing Your Pork Chops
Bone-in chops are worth seeking out because the bone conducts heat and keeps the meat moist, plus they look more dramatic on the plate. Aim for chops that are about an inch thick so they don't dry out in the oven. If you can only find thinner ones, reduce the roasting time by a few minutes and use a thermometer to avoid overcooking.
Making It Your Own
This recipe is flexible enough to handle whatever you have on hand or need to use up. Swap the kale for spinach, collard greens, or even mustard greens, just adjust the cooking time since spinach wilts almost instantly. If you want more heat, add a pinch of cayenne to the marinade, or if you prefer it milder, use all sweet paprika instead of Aleppo pepper. You can also grill the pork chops instead of roasting them for a smokier, charred flavor that pairs beautifully with the same roasted potatoes.
Serving and Storing
This dish is best served hot, straight from the oven and skillet, with all the components on one plate so the flavors mingle. Leftovers keep well in the fridge for up to three days, and I actually love the cold potatoes sliced into a salad the next day. Reheat the pork gently in a low oven to avoid drying it out, and give the greens a quick toss in a hot pan with a splash of water to bring them back to life.
- Pair with a dry rosé or a Spanish Garnacha to echo the Mediterranean vibe.
- Serve with crusty bread to soak up any pan juices and olive oil left on the plate.
- Garnish with fresh parsley or a sprinkle of flaky sea salt for a final touch of color and texture.
Save Every time I make this, someone asks for the recipe, and I love that it feels special without requiring any fancy techniques or hard to find ingredients. It's the kind of dinner that makes a regular Wednesday feel like something worth remembering.
Recipe Questions & Answers
- → Can I use boneless pork chops instead?
Yes, boneless pork chops work well, though they may cook slightly faster. Check for doneness at 10-12 minutes to avoid overcooking.
- → What can I substitute for Aleppo pepper?
Mix equal parts red pepper flakes and sweet paprika for a similar flavor profile with moderate heat and fruity undertones.
- → How do I know when the pork chops are done?
Use a meat thermometer to check for an internal temperature of 145°F (63°C). The meat should be slightly pink in the center and juicy.
- → Can I prepare the marinade ahead of time?
Absolutely. Marinate the pork chops up to 2 hours in advance and refrigerate. Bring to room temperature 15 minutes before roasting for even cooking.
- → What greens work best besides kale?
Swiss chard, spinach, or collard greens are excellent alternatives. Adjust cooking time based on the tenderness of your chosen greens.
- → Can I grill the pork chops instead of roasting?
Yes, grilling adds wonderful char and smokiness. Grill over medium-high heat for 5-6 minutes per side while roasting the potatoes separately.