Aleppo Pork Chops With Potatoes

The smell of pimentón hitting hot oil always brings me back to a tiny tapas bar in Barcelona, where I watched the cook char pork over open flames with nothing but salt, smoke, and confidence. I came home determined to capture that char without a grill, and after a few tries, I learned that a screaming hot oven and a good spice rub could get me close. The Aleppo pepper was a later addition, something I grabbed on a whim at a spice shop, and it changed everything with its fruity heat. Now this dish is my go-to when I want bold flavor without fuss. It feels like a meal that knows what it wants to be.

I made this for a friend who swore she didnt like pork chops because they always came out dry. She took one bite, paused, then asked for the recipe before she even finished chewing. That pause told me everything. Sometimes all it takes is a little smoke, a little heat, and potatoes crispy enough to fight over.

Ingredients

• Bone-in pork chops: The bone keeps the meat juicy and adds flavor, so dont swap for boneless unless you have to.
• Smoked pimentón: This is the soul of the dish, sweet and smoky without being aggressive, and it blooms beautifully in oil.
• Aleppo pepper: Fruity, mild, and a little oily, it adds complexity that red pepper flakes cant quite match, though the substitution works in a pinch.
• Garlic cloves: Fresh is essential here, minced fine so it melts into the marinade and clings to every ridge of the meat.
• Lemon zest: Brightens the rub without making it citrusy, just a whisper of sharpness that cuts through the richness.
• Baby potatoes: They crisp up fast and dont need peeling, which means more time for everything else.
• Lacinato kale: Holds up to heat better than curly kale and doesnt turn bitter, plus the dark leaves look gorgeous on the plate.
• Shallot: Sweeter and more delicate than onion, it practically melts into the greens.
• Lemon juice: A squeeze at the end wakes everything up and ties the whole plate together.

Instructions

Make the marinade:

Stir together olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest until it forms a thick, fragrant paste. Rub it all over the pork chops like youre giving them a massage, getting into every corner.

Let it sit:

Leave the chops at room temperature for 15 minutes so the spices can start working their way in. If youve got time, cover and refrigerate them for up to 2 hours.

Roast the potatoes:

Preheat your oven to 425°F and toss the halved potatoes with olive oil, salt, and pepper on a large baking sheet. Roast them for 20 minutes until theyre starting to turn golden and smell nutty.

Add the pork:

Pull the tray out, push the potatoes to one side, and nestle the pork chops on the other. Slide it back in and roast for 12 to 15 minutes, flipping the chops halfway, until they hit 145°F inside and the potatoes are crispy.

Sauté the greens:

While the pork finishes, heat olive oil in a skillet over medium heat and cook the sliced shallot until soft, about 2 minutes. Toss in the chopped greens and sauté until wilted, 3 to 4 minutes, then season with salt, pepper, and a squeeze of lemon juice.

Rest and serve:

Let the pork chops rest for 5 minutes so the juices settle back in. Serve them alongside the crispy potatoes and bright greens.

Save

One night I served this to my brother, who usually drowns everything in hot sauce, and he didnt reach for the bottle once. He just kept eating, quiet and focused, and when he finally looked up he said, This is the one. That made me happier than any elaborate compliment ever could.

Choosing Your Pork Chops

Bone-in chops are more forgiving because the bone insulates the meat and keeps it from drying out. Look for chops that are about an inch thick, evenly cut, with a little marbling running through the meat. If theyre too thin, theyll overcook before the potatoes are done, and if theyre too thick, the outside will char before the inside is safe to eat. I always give them a gentle press at the store, they should feel firm but not rubbery.

Getting the Most Out of Your Spices

Pimentón and Aleppo pepper are both heat-sensitive, so dont let them sit in a screaming hot pan or theyll turn bitter. Mixing them into olive oil first protects them and helps their flavor spread evenly across the meat. I learned this after burning a batch of pimentón in a dry skillet and filling my kitchen with acrid smoke. Now I always bloom spices gently, and the difference in flavor is night and day.

Making It Your Own

This recipe is flexible enough to handle whatever you have on hand. Swap the kale for spinach, collards, or even mustard greens, just adjust the cooking time since spinach wilts in seconds. If you want more heat, add a pinch of cayenne to the rub, or if you want it milder, use all sweet paprika and skip the Aleppo. I've also grilled the pork chops instead of roasting them, and the char is incredible, though you lose the convenience of the one-tray method.

• Try adding a handful of cherry tomatoes to the potatoes for the last 10 minutes of roasting.
• Finish the dish with crumbled feta or a drizzle of tahini for extra richness.
• Leftover pork and potatoes make an excellent next-day grain bowl with quinoa or farro.

Save

This is the kind of dinner that feels special but doesnt ask much of you, just good ingredients, a hot oven, and a little patience. I hope it becomes one of those recipes you reach for without thinking, the way I do now.

Recipe FAQs

→ Can I use boneless pork chops instead?

Yes, boneless pork chops work well, though bone-in chops retain more moisture and flavor. Reduce cooking time by 2-3 minutes if using boneless cuts.

→ What can I substitute for Aleppo pepper?

Mix equal parts red pepper flakes and sweet paprika as suggested, or use a pinch of cayenne with sweet paprika for similar heat and mild fruitiness.

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

Use a meat thermometer to check for an internal temperature of 145°F (63°C). The meat should be slightly pink in the center and juices should run clear.

→ Can I prepare the marinade ahead of time?

Absolutely. Marinate the pork chops up to 2 hours in advance or even overnight in the refrigerator for deeper flavor penetration.

→ What greens work best besides kale?

Swiss chard, collard greens, or spinach all work beautifully. Spinach wilts quickly, so reduce cooking time to 1-2 minutes.

→ Can I grill the pork chops instead of roasting?

Yes, grilling adds wonderful char and smoky depth. Grill over medium-high heat for 4-5 minutes per side while roasting the potatoes separately.