Save to Pinterest The smell of pimentón hitting warm olive oil is what convinced me to stop overthinking dinner. I had four thick pork chops thawing on the counter, a bag of baby potatoes rolling around in the crisper, and a bunch of kale I kept meaning to use. Instead of three separate recipes, I threw them all on one tray with a spice rub I'd been playing with for weeks. That night, everything caramelized together in a way that felt less like cooking and more like a small victory.
I made this the first time my sister visited after moving across the country. She walked into the kitchen just as I pulled the tray out of the oven, golden potatoes tumbling against bronzed pork, and said it smelled like vacation. We ate at the counter with the greens still steaming in the skillet, and she asked for the recipe before she even finished her plate. Now she texts me every time she makes it, usually with a photo and the words still tastes like home.
Ingredients
- Bone-in pork chops: The bone keeps everything juicy and adds flavor you just don't get from boneless cuts, so don't skip it.
- Smoked pimentón: This Spanish paprika is smoky, sweet, and transformative, it's what makes the crust on the pork taste like it came off a grill.
- Aleppo pepper: Fruity and gently spicy, it adds warmth without overwhelming the dish, if you can't find it, the red pepper flake and sweet paprika swap works perfectly.
- Baby potatoes: They roast faster than large potatoes and their thin skins get crispy and sweet in the oven.
- Lacinato kale: Also called dinosaur kale, it's tender and slightly sweet when sautéed, and it doesn't turn bitter like curly kale sometimes does.
- Lemon zest and juice: Brightness is everything here, the zest goes in the marinade and the juice finishes the greens with a clean, sharp lift.
Instructions
- Make the marinade:
- Whisk together olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest until it smells like a spice market. Rub it all over the pork chops, pressing it into the meat so every bite gets coated.
- Prep the potatoes:
- Toss halved baby potatoes with olive oil, salt, and pepper on a large baking sheet, spreading them cut-side down for maximum caramelization. Roast at 425°F for 20 minutes until they start to turn golden and crispy at the edges.
- Add the pork:
- Pull the tray out, push the potatoes to one side, and nestle the marinated chops on the other side. Slide everything back in and roast for 12 to 15 minutes, flipping the chops halfway through so both sides get that deep, smoky crust.
- Sauté the greens:
- While the pork finishes, heat olive oil in a skillet and cook sliced shallot until soft and fragrant, about 2 minutes. Add chopped kale and sauté until wilted and tender, 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 into the meat. Serve them alongside the golden potatoes and bright, lemony greens.
Save to Pinterest There was a night I made this after a long week, too tired to think about plating or sides or anything beyond putting food on the table. I piled everything onto one big platter, pork over greens, potatoes scattered around the edges, and set it in the middle of the table. My husband looked up and said, this is exactly what I needed. Sometimes a recipe becomes a favorite not because it's fancy, but because it shows up when you need it most.
Choosing Your Pork Chops
Bone-in chops are worth seeking out because the bone conducts heat and keeps the meat moist, plus they just look better on the plate. Aim for chops that are about an inch thick so they have time to develop a crust without drying out. If your butcher has them, ask for center-cut rib chops, they're the most tender and have a little cap of fat that renders beautifully in the oven.
Getting the Potatoes Crispy
The secret is starting them alone on the tray so they get a head start on browning before the pork releases any juices. Make sure they're cut-side down and not crowded, that contact with the hot pan is what creates those crispy, caramelized edges. If your potatoes are on the larger side, quarter them so they cook evenly and don't stay raw in the center.
Making It Your Own
This recipe is flexible enough to shift with the seasons and whatever's in your fridge. Swap the kale for Swiss chard, spinach, or even mustard greens if that's what you have on hand. In the summer, I've used zucchini and cherry tomatoes instead of potatoes, tossing them on the tray for the last 15 minutes. You can also grill the pork chops over medium-high heat for about 5 minutes per side if you want that outdoor char.
- Try adding a handful of olives or capers to the greens for a briny kick.
- Finish the dish with crumbled feta or a drizzle of tahini for extra richness.
- Serve with crusty bread to soak up all the lemony, garlicky pan juices.
Save to Pinterest This is the kind of dinner that makes you feel capable, even on nights when you're running on fumes. It's forgiving, flavorful, and fills the house with the kind of smell that makes everyone ask what's for dinner before they even see the plate.
Recipe FAQs
- → Can I use boneless pork chops instead?
Yes, boneless pork chops work well, though they may cook 2-3 minutes faster. Use a meat thermometer to ensure they reach 145°F internal temperature.
- → What can I substitute for Aleppo pepper?
Mix equal parts red pepper flakes and sweet paprika as suggested, or use a mild chili powder. The flavor will be slightly different but still delicious.
- → How do I know when the pork chops are done?
Use an instant-read thermometer inserted into the thickest part. Pork is safely cooked at 145°F, followed by a 5-minute rest period.
- → Can I prepare the marinade ahead of time?
Absolutely. Marinate the pork chops up to 2 hours in advance in the refrigerator. Bring to room temperature 15 minutes before cooking for even results.
- → What other greens work well in this dish?
Swiss chard, spinach, collard greens, or mustard greens all pair beautifully. Heartier greens may need an extra minute or two of cooking time.
- → Can I grill the pork chops instead of roasting?
Yes, grilling adds wonderful smoky flavor. Grill over medium-high heat for 5-6 minutes per side while roasting the potatoes separately in the oven.