Smoky pork chops with Aleppo pepper, roasted potatoes, and sautéed greens for a flavorful Mediterranean dinner.
# Components:
→ 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 - 1.5 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, 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 mixing bowl, combine 2 tablespoons olive oil, smoked pimentón, Aleppo pepper, minced garlic, dried oregano, kosher salt, black pepper, and lemon zest. Rub marinade evenly over all surfaces of pork chops. Allow to rest at room temperature for 15 minutes, or cover and refrigerate up to 2 hours.
02 - Preheat oven to 425°F. On a large baking sheet, toss halved baby potatoes with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until evenly coated. Arrange in a single layer and roast for 20 minutes.
03 - Remove baking sheet from oven. Push potatoes toward one side of the sheet. Position marinated pork chops on the opposite side, ensuring they do not overlap with potatoes.
04 - Return baking sheet to 425°F oven for 12 to 15 minutes. Flip pork chops halfway through cooking. Roast until internal temperature reaches 145°F and potatoes are golden brown.
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 kale leaves and sauté for 3 to 4 minutes until wilted. Season with salt, pepper, and lemon juice to taste.
06 - Remove pork chops from oven and allow to rest for 5 minutes before serving. Arrange pork chops, roasted potatoes, and sautéed greens on individual plates and serve immediately.
