Aleppo Pork Chops With Greens (Print Version)

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, approximately 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 1/2 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, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest. Rub the mixture thoroughly over all surfaces of the pork chops. Allow to marinate at room temperature for 15 minutes, or cover and refrigerate up to 2 hours.
02 - Preheat oven to 425°F. Toss halved baby potatoes with 2 tablespoons olive oil, salt, and pepper on a large baking sheet. Spread in a single layer and roast for 20 minutes.
03 - Remove the baking sheet from the oven. Push roasted potatoes to one side of the sheet. Arrange marinated pork chops on the empty side.
04 - Return the baking sheet to the oven and roast for 12 to 15 minutes, flipping pork chops halfway through, until the internal temperature reaches 145°F and potatoes achieve golden color.
05 - While pork and potatoes finish cooking, heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced shallot and cook for 2 minutes until softened. Add chopped greens and sauté until wilted, approximately 3 to 4 minutes. Season with salt, pepper, and lemon juice.
06 - Remove pork chops from oven and allow to rest for 5 minutes. Plate pork chops with roasted potatoes and sautéed greens.

# Expert Tips:

01 -
  • Everything roasts on one tray while the greens come together in minutes, so cleanup is almost nonexistent.
  • The marinade is smoky, garlicky, and bright with lemon zest, and it clings to the pork beautifully.
  • You get crispy golden potatoes, juicy chops, and tender greens all in under an hour.
02 -
  • Do not skip resting the pork chops, those few minutes make the difference between juicy and dry.
  • If your potatoes are not browning, spread them out more, crowding traps steam and prevents crisping.
  • Taste the greens before serving, they often need more lemon or salt than you think.
03 -
  • Pat the pork chops dry before marinating so the spices stick better and you get a deeper crust.
  • Use a meat thermometer to check doneness, pork is safe and juicy at 145°F, not the old 160°F standard.
  • If your greens release a lot of water, cook them a minute or two longer to evaporate the excess before seasoning.
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