Aleppo Pork Chops With Greens (Printable)

Smoky pimentón and Aleppo pepper marinated pork chops with roasted potatoes and sautéed greens for a flavorful dinner.

# What you 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, approximately 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, smoked pimentón, Aleppo pepper, minced garlic, dried oregano, kosher salt, freshly ground black pepper, and lemon zest. Rub the marinade evenly over all surfaces of the pork chops. Allow to marinate at room temperature for 15 minutes, or refrigerate up to 2 hours for deeper flavor development.
02 - Preheat oven to 425°F. On a large baking sheet, toss the halved baby potatoes with 2 tablespoons olive oil, kosher salt, and black pepper, distributing evenly.
03 - Place the prepared baking sheet in the preheated oven and roast the potatoes for 20 minutes until they begin to develop golden color.
04 - Remove the baking sheet from the oven. Push the partially roasted potatoes to one side of the sheet. Arrange the marinated pork chops on the empty space of the baking sheet.
05 - Return the baking sheet to the oven and roast for 12 to 15 minutes, flipping the pork chops once halfway through cooking. Pork is done when internal temperature reaches 145°F and potatoes are golden brown.
06 - While pork and potatoes finish roasting, heat 1 tablespoon olive oil in a large skillet over medium heat. Add thinly sliced shallot and cook for 2 minutes until softened. Add chopped kale leaves and sauté until wilted, approximately 3 to 4 minutes. Season with salt, pepper, and lemon juice to taste.
07 - Remove pork chops from the oven and allow to rest for 5 minutes before serving. Plate each pork chop with roasted potatoes and sautéed greens alongside.

# Helpful Hints:

01 -
  • The marinade does all the heavy lifting while you prep everything else, so dinner feels effortless even on a Tuesday.
  • Roasting the pork and potatoes together means fewer dishes and deeper flavors as everything caramelizes on one tray.
  • The greens add a bright, lemony contrast that cuts through the richness and makes the whole plate feel alive.
02 -
  • Don't skip the resting time for the pork chops, cutting into them too soon will let all the juices run out onto the plate.
  • If your potatoes aren't browning, spread them out more so they're not crowded, steam is the enemy of crispy edges.
  • Taste the greens before serving and add more lemon juice if they need brightness, it makes all the difference.
03 -
  • Let your pork chops come to room temperature before cooking so they cook more evenly and stay tender.
  • Use a meat thermometer to hit exactly 145°F, guessing leads to dry, overcooked chops more often than not.
  • Toss the greens with the lemon juice off the heat so the acid stays bright and doesn't cook out.
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