Aleppo Pork Chops With Greens (Printable)

Smoky pork chops with Aleppo pepper, roasted potatoes, and hearty greens—a vibrant Mediterranean-inspired 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 or Swiss chard, stems removed, leaves chopped, approximately 5 cups
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon

# Directions:

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. Coat pork chops thoroughly with mixture. Allow to marinate at room temperature for 15 minutes, or refrigerate up to 2 hours.
02 - Preheat oven to 425°F. Toss halved potatoes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Transfer to oven and roast for 20 minutes.
03 - Remove baking sheet from oven. Push potatoes to one side of the sheet. Arrange marinated pork chops on the opposite side.
04 - Return tray to oven and roast for 12 to 15 minutes, flipping pork chops once, until internal temperature reaches 145°F and potatoes achieve golden coloring.
05 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced shallot and cook 2 minutes. Add chopped greens and sauté until wilted, 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Allow pork chops to rest for 5 minutes. Plate pork chops with roasted potatoes and sautéed greens alongside.

# Top Tips:

01 -
  • Everything roasts on one sheet pan while the greens take less than five minutes on the stovetop, so cleanup is shockingly fast.
  • The marinade does all the heavy lifting and the spices create a crust on the pork that tastes like you spent hours on it.
  • Potatoes get crispy on the edges and creamy inside without any fuss or flipping.
  • It feels like a restaurant plate but uses ingredients you probably already have or can grab in one store run.
02 -
  • Don't skip the resting time on the pork or you will lose all those flavorful juices onto the cutting board instead of keeping them in the meat.
  • If your potatoes aren't browning, make sure they are cut-side down and not crowded, because steam is the enemy of crispy edges.
  • Add the greens to the skillet in stages if your pan isn't huge, because dumping them all at once drops the temperature and they steam instead of sauté.
03 -
  • If you have a cast iron skillet, sear the pork chops on the stovetop first for extra crust, then transfer the whole pan to the oven to finish.
  • Double the marinade and keep half aside to drizzle over the finished plate for an extra hit of smoky flavor.
  • Use the leftover marinade bowl to toss the potatoes so nothing goes to waste and the flavors tie together even more.
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