Aleppo Pork Chops With Greens

The smell of pimentón hitting a hot pan is what sold me on this dish before I even tasted it. I was testing marinade ratios one Sunday afternoon, and the smoky sweetness that filled the kitchen made my neighbor knock on the door asking what I was cooking. That batch of pork chops became dinner for four instead of two. Now I keep Aleppo pepper stocked year-round because this recipe has become my go-to when I want something that looks impressive but doesn't chain me to the stove.

I made this for my in-laws the first time they visited after we moved, and my father-in-law, who usually just nods politely at food, asked for the recipe before dessert. My mother-in-law kept going back for more potatoes. It was the first meal in our new place that felt like home, not because of the house, but because everyone was too busy eating to make small talk. That kind of quiet appreciation is the highest compliment.

Ingredients

• Bone-in pork chops (about 1-inch thick): The bone keeps the meat juicy during roasting and adds flavor, plus they look more generous on the plate than boneless cuts.
• Olive oil: Use a decent everyday olive oil here, not your fancy finishing oil, since it will be cooked at high heat.
• Smoked pimentón: This is the soul of the marinade, bringing deep smokiness without a grill, and a little goes a long way so don't over-pour.
• Aleppo pepper: It has a fruity heat that's gentler than crushed red pepper and adds a slight tang, but the substitution with red pepper flakes and sweet paprika works in a pinch.
• Garlic cloves, minced: Fresh garlic is non-negotiable here because the raw punch mellows into sweetness as it roasts on the meat.
• Dried oregano: Mediterranean oregano has a brighter, almost floral quality that complements the smokiness instead of overpowering it.
• Kosher salt: Coarse salt distributes more evenly in the marinade and doesn't clump when mixed with the oil and spices.
• Freshly ground black pepper: Pre-ground loses its bite, and you want that sharp pop to balance the sweetness of the pimentón.
• Lemon zest: The oils in the zest add brightness without the acidity of juice, which can start to cure the meat if marinated too long.
• Baby potatoes, halved: Their thin skins get crispy and you don't have to peel them, which saves time and adds texture.
• Lacinato kale or Swiss chard: Lacinato kale holds up better to sautéing without turning to mush, and the slight bitterness plays nicely with the lemon.
• Shallot, thinly sliced: Shallots are sweeter and more delicate than onions, so they don't compete with the greens or the pork.
• Lemon juice: A squeeze at the end wakes up the greens and cuts through the richness of the pork and potatoes.

Instructions

Make the Marinade:

Whisk together olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest until it looks like a thick, rust-colored paste. Rub it generously all over each pork chop, getting into the crevices near the bone, then let them sit at room temp for 15 minutes or cover and refrigerate up to 2 hours if you have the time.

Start the Potatoes:

Preheat your oven to 425°F and toss halved baby potatoes with olive oil, salt, and pepper on a large rimmed baking sheet, spreading them cut-side down for maximum crispiness. Roast for 20 minutes until the edges start to turn golden and the cut sides get a little caramelized.

Add the Pork:

Pull the tray out, push the potatoes to one side using tongs or a spatula, and nestle the marinated pork chops on the other side, leaving a little space between each one. Slide it back into the oven and roast for 12 to 15 minutes, flipping the chops halfway through, until they hit an internal temp of 145°F and the potatoes are deeply golden.

Sauté the Greens:

While the pork finishes, heat a tablespoon of olive oil in a large skillet over medium heat, toss in the sliced shallot, and cook for 2 minutes until softened and fragrant. Add the chopped greens in batches if needed, stirring as they wilt down, which takes about 3 to 4 minutes, then season with salt, pepper, and a good squeeze of lemon juice.

Rest and Serve:

Let the pork chops rest on a cutting board for 5 minutes so the juices redistribute and the meat stays tender when you cut into it. Plate each chop with a pile of crispy potatoes and a mound of lemony greens, spooning any pan drippings over the top.

Save

The first time I served this to a friend who claimed she didn't like pork chops, she looked at me halfway through her plate and said, I guess I just never had them cooked right. That moment reminded me why I love this recipe. It is not fancy or fussy, but it changes minds and fills bellies without any drama.

Choosing Your Pork Chops

Bone-in chops are more forgiving than boneless because the bone insulates the meat and keeps it from drying out in the oven. Look for chops that are at least one inch thick, because anything thinner will cook too fast and turn tough before the potatoes are done. If you can only find boneless loin chops, reduce the roasting time by a few minutes and check the temp early.

Getting the Potatoes Right

Baby potatoes are ideal because their size is consistent and they roast evenly without any prep beyond halving. If you only have larger potatoes, cut them into one-inch chunks so they match the cook time of the pork. Toss them in oil right on the pan to save a bowl, and make sure every cut side is facing down before they go in the oven.

Storing and Reheating Leftovers

Leftovers keep well in the fridge for up to three days in an airtight container, and I have even eaten cold pork and potatoes straight from the container for lunch. Reheat the pork gently in a covered skillet with a splash of water to keep it moist, and crisp the potatoes back up in a hot oven for a few minutes. The greens don't reheat as nicely, so I usually make a fresh batch or swap in a simple salad.

• Let everything cool completely before storing to avoid condensation and sogginess.
• Keep the pork and potatoes separate from the greens so the moisture doesn't make everything limp.
• Reheat in a 350°F oven for about 10 minutes rather than the microwave if you want the potatoes to stay crispy.

Save

This is the kind of dinner that makes weeknights feel less routine and weekend hosting feel effortless. Once you get the rhythm down, you will find yourself reaching for it again and again.

Recipe FAQs

→ Can I use boneless pork chops instead?

Yes, boneless pork chops work well, though bone-in cuts tend to stay juicier. Reduce cooking time by 2-3 minutes and check internal temperature to avoid overcooking.

→ What can I substitute for Aleppo pepper?

Mix equal parts red pepper flakes and sweet paprika as suggested, or use crushed Urfa biber or Maras pepper for similar fruity heat and complexity.

→ How do I know when the pork chops are done?

Use an instant-read thermometer inserted into the thickest part, avoiding bone. Pork is safely cooked at 145°F (63°C), followed by a 5-minute rest.

→ Can I marinate the pork chops longer?

Absolutely. Marinating up to 24 hours in the refrigerator deepens the flavor. Bring chops to room temperature 20 minutes before roasting for even cooking.

→ What other greens can I use?

Swiss chard, collard greens, spinach, or mustard greens all work beautifully. Adjust cooking time based on the tenderness of your chosen green.

→ Can I prepare this dish on the grill?

Yes, grill the marinated pork chops over medium-high heat for 4-5 minutes per side. Roast potatoes in the oven or use a grill basket for smoky flavor throughout.