Pin it I stumbled on this recipe during a weeknight when I had pork chops thawing and zero plan. I remembered a jar of Aleppo pepper hiding in the pantry, something I'd bought on impulse months earlier. The smoky warmth it gave those chops, paired with golden potatoes and wilted greens, turned into one of those meals where everyone went quiet at the table. Now it's my go-to when I want something that looks impressive but doesn't ask much of me.
The first time I made this for friends, I served it straight from the sheet pan, potatoes tumbling into the greens. Someone said it tasted like something from a Mediterranean taverna, which made me laugh because I was standing in my tiny kitchen in sweatpants. But that's the magic of bold spices and simple technique, they transport you without a plane ticket.
Ingredients
- Bone-in pork chops (about 1-inch thick): The bone keeps everything juicy and adds flavor as it roasts, and that extra thickness means you won't overcook them.
- Smoked pimentón: This Spanish smoked paprika is the backbone of the marinade, giving deep, earthy smokiness that feels like a campfire without the char.
- Aleppo pepper: A fruity, moderate heat that's more complex than regular red pepper flakes, though you can substitute with half red flakes and half sweet paprika in a pinch.
- Garlic cloves, minced: Fresh garlic in the rub crisps up slightly in the oven and perfumes everything on the tray.
- Lemon zest and juice: Zest goes in the marinade for bright aromatics, juice finishes the greens to cut through the richness.
- Baby potatoes, halved: They roast faster than large potatoes and their cut sides get beautifully caramelized and crispy.
- Lacinato kale or Swiss chard: Sturdy greens that hold up to a quick sauté and add color and nutrition without feeling like an afterthought.
- Shallot, thinly sliced: Sweeter and more delicate than onion, it melts into the greens and adds a subtle savory layer.
Instructions
- Make the Marinade:
- Whisk together olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest until it forms a fragrant, rust-colored paste. Massage it all over the pork chops, getting into every crevice, then let them sit on the counter for 15 minutes or cover and chill up to 2 hours if you're planning ahead.
- Prep and Roast the Potatoes:
- Crank your oven to 425°F and toss halved baby potatoes with olive oil, salt, and pepper on a large baking sheet. Spread them cut-side down so they get those golden, crispy edges, then roast for 20 minutes until they start to turn tender and fragrant.
- Add the Pork Chops:
- Pull the tray out and nudge the potatoes to one side, then nestle the marinated pork chops on the other half of the sheet. Slide it back in and roast for 12 to 15 minutes, flipping the chops halfway, until they hit 145°F inside and the potatoes are fully golden.
- Sauté the Greens:
- While the pork finishes, heat olive oil in a large skillet over medium and cook sliced shallot until soft, about 2 minutes. Toss in your chopped kale or chard and sauté until wilted and tender, 3 to 4 minutes, then season with salt, pepper, and a squeeze of lemon juice.
- Rest and Serve:
- Let the pork chops rest on a cutting board for 5 minutes so the juices settle back in. Plate everything together, letting the greens nestle against the potatoes and chops, and watch it disappear.
Pin it I remember serving this on a chilly autumn evening when the windows fogged up from the oven heat. My partner set the table with mismatched plates, and we ate by candlelight, not because it was fancy, just because it felt right. That meal reminded me that the best dinners aren't always the most complicated, sometimes they're just about good ingredients and a little bit of smoke and spice.
Choosing Your Pork Chops
Bone-in chops are worth seeking out because the bone acts like a little heat shield, keeping the meat near it extra moist while the rest cooks through. I learned this after years of buying boneless and wondering why mine were always a bit dry. Look for chops that are about an inch thick, thinner ones cook too fast and can turn tough before the potatoes are done.
Getting the Spice Balance Right
Aleppo pepper has this fruity, sun-dried tomato quality that's nothing like the sharp bite of cayenne. If you can't find it, the red flake and sweet paprika combo works, but try to grab a jar online next time because it's a game changer. The pimentón should be the smoked variety, not regular paprika, that smokiness is what makes people ask what your secret is.
Making It Your Own
This recipe is forgiving and loves improvisation. Swap the kale for spinach if that's what you have, or use collard greens if you want something heartier. I've grilled the pork chops outside in summer and served them with the same potatoes roasted inside, and it was just as good.
- Try adding a handful of cherry tomatoes to the potatoes halfway through roasting for bursts of sweetness.
- Crumble a little feta over the greens at the end if you want a creamy, tangy contrast.
- Serve with crusty bread to soak up any pan juices or a simple arugula salad on the side.
Pin it This dish has become my answer to the question of what to make when I want something soul-satisfying without spending my whole evening in the kitchen. I hope it finds a spot in your weeknight rotation, right next to the meals that feel like home.
Recipe FAQs
- → Can I use boneless pork chops instead?
Yes, boneless pork chops work well, though bone-in chops tend to stay juicier. Adjust cooking time slightly as boneless chops may cook faster—check for an internal temperature of 145°F.
- → What can I substitute for Aleppo pepper?
Combine equal parts red pepper flakes and sweet paprika for a similar fruity heat. Urfa biber or a mild chili powder also work as alternatives.
- → How do I prevent the pork chops from drying out?
Don't overcook—pull them at 145°F internal temperature and let rest 5 minutes. The marinade and bone help retain moisture during roasting.
- → Can I prepare the marinade ahead of time?
Absolutely. Marinate the pork chops up to 2 hours in advance in the refrigerator. For deeper flavor, marinate overnight and bring to room temperature 20 minutes before cooking.
- → What greens work best besides kale?
Swiss chard, spinach, collard greens, or mustard greens all work beautifully. Hardier greens like collards may need an extra minute or two of cooking time.
- → 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 in the oven.