# What You’ll Need:
→ Pork & Marinade
01 - 4 bone-in pork chops (about 1-inch thick)
02 - 2 tbsp olive oil
03 - 2 tsp smoked pimentón (Spanish smoked paprika)
04 - 1 tsp Aleppo pepper (or 1/2 tsp red pepper flakes + 1/2 tsp sweet paprika)
05 - 3 garlic cloves, minced
06 - 1 tsp dried oregano
07 - 1 tsp kosher salt
08 - 1/2 tsp freshly ground black pepper
09 - Zest of 1 lemon
→ Vegetables
10 - 1 1/2 lbs baby potatoes, halved
11 - 2 tbsp olive oil
12 - 1 tsp kosher salt
13 - 1/2 tsp black pepper
14 - 1 bunch lacinato kale or Swiss chard, stems removed, leaves chopped (about 5 cups)
15 - 1 tbsp olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon
# How-To:
01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, black pepper, and lemon zest. Rub the mixture thoroughly over the pork chops. Allow to marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours.
02 - Preheat oven to 425°F. On a large baking sheet, toss baby potatoes with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Arrange in a single layer and roast for 20 minutes until beginning to brown.
03 - Remove the baking sheet from the oven. Push the roasted potatoes to one side of the tray. Place the marinated pork chops on the other side, ensuring they are not crowded.
04 - Return the tray to the oven and roast for 12–15 minutes, flipping the pork chops once halfway through. Cook until the chops reach an internal temperature of 145°F and the potatoes are golden and tender.
05 - While the pork roasts, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sliced shallot and sauté for 2 minutes until softened. Add the chopped greens and sauté until wilted, 3–4 minutes. Season with salt, pepper, and lemon juice.
06 - Remove the pork chops from the oven and let rest for 5 minutes to allow juices to redistribute. Serve the chops alongside the roasted potatoes and sautéed greens.
