Save Succulent pork chops marinated with smoky pimentón and Aleppo pepper, roasted alongside golden potatoes and hearty greens for a vibrant, flavorful meal that brings Mediterranean warmth to your dinner table. This dish balances the gentle heat of the spices with the freshness of lemon zest and the earthiness of lacinato kale.
Save This recipe is designed for a seamless kitchen experience, allowing the marinade to work its magic while the potatoes get a head start in the oven. The result is a vibrant, restaurant-quality dinner prepared in under an hour.
Ingredients
- Pork & Marinade:
- 4 bone-in pork chops (about 1-inch thick)
- 2 tbsp olive oil
- 2 tsp smoked pimentón (Spanish smoked paprika)
- 1 tsp Aleppo pepper (or 1/2 tsp red pepper flakes + 1/2 tsp sweet paprika)
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Zest of 1 lemon
- Vegetables:
- 1 1/2 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 bunch lacinato kale or Swiss chard, stems removed, leaves chopped (about 5 cups)
- 1 tbsp olive oil
- 1 large shallot, thinly sliced
- Juice of 1/2 lemon
Instructions
- Step 1
- In a small bowl, mix olive oil, pimentón, Aleppo pepper, garlic, oregano, salt, pepper, and lemon zest. Rub mixture all over the pork chops. Let marinate at room temperature for 15 minutes, or refrigerate up to 2 hours.
- Step 2
- Preheat oven to 425°F (220°C). Toss potatoes with 2 tbsp olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes.
- Step 3
- Remove the baking sheet from the oven. Push potatoes to one side. Place marinated pork chops on the other side.
- Step 4
- Return the tray to the oven and roast for 12–15 minutes, flipping pork chops once, until the chops are cooked through (internal temp 145°F/63°C) and potatoes are golden.
- Step 5
- Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add shallot; cook 2 minutes. Add chopped greens; sauté until wilted, 3–4 minutes. Season with salt, pepper, and lemon juice.
- Step 6
- Let pork chops rest 5 minutes. Serve with roasted potatoes and sautéed greens.
Zusatztipps für die Zubereitung
To ensure the most tender results, always use a meat thermometer to pull the pork chops at 145°F (63°C). If your potatoes are on the larger side, cut them into quarters instead of halves to ensure they are fully tender by the time the pork finishes roasting.
Varianten und Anpassungen
You can substitute bone-in pork loin chops if preferred. For an extra smoky flavor, try grilling the pork chops instead of roasting them. If kale isn't available, Swiss chard, spinach, or collard greens make excellent substitutes for the sautéed greens.
Serviervorschläge
Serve the chops with a final squeeze of lemon juice for brightness. This meal pairs beautifully with a dry rosé or a medium-bodied Spanish Garnacha to complement the smoky pimentón notes.
Save This Mediterranean-style dinner provides a balanced nutritional profile with 520 calories and 37g of protein per serving, making it as nourishing as it is delicious.
Recipe FAQ
- → Can I use boneless pork chops instead?
Yes, boneless pork chops work well, but reduce cooking time by 2-3 minutes as they cook faster than bone-in cuts. Check internal temperature reaches 145°F for food safety.
- → What can I substitute for Aleppo pepper?
Mix equal parts red pepper flakes and sweet paprika for a similar mild heat and fruity flavor. Crushed Urfa biber or Maras pepper are also excellent alternatives.
- → How do I know when the pork chops are done?
Use a meat thermometer to check the thickest part reaches 145°F. The meat should be slightly pink in the center and juices should run clear. Let rest 5 minutes before serving.
- → Can I prepare the marinade ahead of time?
Absolutely. Marinate pork chops up to 24 hours in advance for deeper flavor penetration. Store covered in the refrigerator and bring to room temperature 15 minutes before cooking.
- → What other greens work well in this dish?
Spinach, collard greens, mustard greens, or bok choy all pair beautifully. Adjust cooking time based on the green—spinach wilts in 1-2 minutes while collards need 5-6 minutes.
- → Can I grill the pork chops instead of roasting?
Yes, grilling adds wonderful char and smokiness. Grill over medium-high heat for 4-5 minutes per side. Roast potatoes separately in the oven as directed.