Aleppo Pork Chops Potatoes Greens

The smell of Aleppo pepper always pulls me back to a tiny tapas bar in Barcelona where I first learned that heat and fruit could dance together so beautifully. I'd been making pork chops the same way for years, until a friend challenged me to stop treating them as an afterthought and start honoring them with spices that actually sing. These days, this recipe is my go-to when I want something that feels fancy but comes together with zero stress.

Last winter, my neighbor came over while I had these marinating and immediately asked what smelled so incredible. We ended up eating straight from the baking sheet, standing in my kitchen, while she told me about her grandmother's method for roasting potatoes. Some meals just invite that kind of comfortable, messy-together energy.

Ingredients

• Bone-in pork chops: The bone keeps the meat juicy and adds so much flavor during roasting, plus they look gorgeous on the plate
• Smoked pimentón: This Spanish paprika is the backbone of the dish, lending deep smoky notes that you cannot get from regular paprika
• Aleppo pepper: If you have never cooked with this, you are in for a treat, it has this gentle heat with almost raisin-like undertones that make everything taste more alive
• Garlic cloves: Minced fresh garlic mellows beautifully as it roasts, infusing the pork with aromatic sweetness
• Dried oregano: Mediterranean herbs play so well with the smoky spices, creating that classic flavor profile everyone loves
• Lemon zest: The bright citrus cuts through the richness and lifts all the earthy spices
• Baby potatoes: Halving them means they get crispy edges and creamy centers in the same amount of time the pork cooks
• Lacinato kale or Swiss chard: These hearty greens hold up to sautéing without turning to mush, and their slight bitterness balances the rich pork
• Shallot: More delicate than onion, shallots add a sweet, savory base that makes the greens taste special

Instructions

Mix the marinade:

In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest until it forms a fragrant paste. Rub this mixture generously over the pork chops, getting it into every crevice, then let them sit at room temperature for 15 minutes while you prep everything else.

Get the potatoes started:

Preheat your oven to 425°F and toss those halved baby potatoes with two tablespoons of olive oil, salt, and pepper right on a large baking sheet. Spread them out so they have room to roast properly, then pop them in for 20 minutes to start developing those golden edges we all love.

Add the pork:

Pull the baking sheet out and push the potatoes to one side, making room for the marinated pork chops on the other half. Return everything to the oven and roast for another 12 to 15 minutes, flipping the chops once halfway through, until they reach 145°F internally and look beautifully caramelized.

Sauté the greens:

While the pork and potatoes finish roasting, heat a tablespoon of olive oil in a large skillet over medium heat and cook the sliced shallot for about 2 minutes until it softens. Toss in the chopped greens and sauté until they wilt and turn vibrant, 3 to 4 minutes, then finish with a squeeze of lemon juice and season to taste.

Rest and serve:

Let those pork chops rest for a full 5 minutes so the juices redistribute, then serve everything family-style on a big platter with the roasted potatoes piled alongside and those bright greens scattered across the top.

Save

My partner now requests this whenever we have people over, and I love that I can prep everything in advance and just pop it in the oven when guests arrive. Something about the way the house smells while this cooks just makes people feel at home.

Making It Your Own

Once I made this with boneless chicken thighs when pork was not available, and honestly, it was just as delicious. The spices work their magic on whatever protein you choose, and the method is so forgiving that you can adapt it to whatever you have on hand.

Wine That Works

A dry rosé cuts through the richness perfectly, but a Spanish Garnacha brings out those lovely smoky notes even more. Do not overthink it, any medium-bodied red with decent acidity will make the meal feel complete.

Timing Tricks

You can marinate the pork up to two hours ahead, which I often do when I want dinner to be practically effortless. The spices continue to develop flavor the longer they sit, so it actually tastes better with a little patience.

• Prep your greens and slice the shallot in the morning so they are ready to go
• Set the table while the potatoes roast so you can sit down as soon as everything comes out of the oven
• Double the marinade recipe and keep the extra in a jar for quick weeknight meals

Save

This is the kind of meal that makes weeknight cooking feel like a small celebration, even when it is just Tuesday and you are eating in your pajamas.

Recipe FAQs

→ Can I marinate the pork chops longer than 15 minutes?

Yes, while 15 minutes at room temperature is sufficient to infuse flavor, you can refrigerate the chops for up to 2 hours for a deeper marinade. Ensure you bring them back to room temperature slightly before cooking for even results.

→ What can I use if I don't have Aleppo pepper?

If Aleppo pepper is unavailable, a good substitute is a blend of 1/2 teaspoon red pepper flakes combined with 1/2 teaspoon sweet paprika. This combination provides a similar gentle heat and fruity undertone.

→ How do I know when the pork chops are perfectly cooked?

Pork chops are done when their internal temperature reaches 145°F (63°C) as measured with a meat thermometer. This ensures they are juicy and safe to eat. Remember to let them rest for 5 minutes after cooking to redistribute juices.

→ What other greens can I use instead of kale or Swiss chard?

You can easily swap lacinato kale or Swiss chard for other hearty greens like spinach or collard greens. Adjust cooking time slightly as spinach wilts much faster than kale.

→ Can I prepare any part of this meal ahead of time?

The pork chops can be marinated up to 2 hours in advance. You can also wash and chop your vegetables ahead of time. The greens are best sautéed fresh just before serving to maintain their vibrant texture and color.