Aleppo Pork Chops With Potatoes (Printable)

Smoky pork chops with pimentón and Aleppo pepper, roasted with golden potatoes and sautéed greens.

# 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
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# Step-by-Step Guide:

01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest. Rub mixture evenly over all pork chops and 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 on a large baking sheet. 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 tray to 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 sliced shallot and cook for 2 minutes. Add chopped kale and sauté until wilted, 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Allow pork chops to rest for 5 minutes. Arrange on plates with roasted potatoes and sautéed greens.

# Expert Advice:

01 -
  • Everything roasts on one tray, so cleanup is almost nonexistent and you can actually sit down when dinner's ready.
  • The Aleppo pepper brings a gentle heat that doesn't scare anyone off, just enough warmth to make each bite interesting.
  • It feels like a special occasion meal but comes together in under an hour, perfect for when you want to impress without the stress.
02 -
  • Don't skip the resting time for the pork chops, cutting them too soon will send all those flavorful juices running across your cutting board instead of staying inside the meat.
  • If your potatoes aren't browning, make sure they're cut-side down and not overcrowded, they need direct contact with the hot pan to caramelize properly.
03 -
  • Let your pork chops come to room temperature before cooking, they'll cook more evenly and you won't end up with a cold center and overdone edges.
  • Use a meat thermometer and pull the chops at exactly 145°F, they'll stay juicy and tender instead of turning into shoe leather.
  • Toss any leftover marinade with the potatoes before roasting, it adds another layer of flavor and nothing goes to waste.
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