Smoky pork chops with Aleppo pepper, roasted potatoes, and sautéed greens make a vibrant Mediterranean-inspired dinner.
# What You'll Need:
→ Pork & Marinade
01 - 4 bone-in pork chops, 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
15 - 1 tablespoon olive oil
16 - 1 large shallot, thinly sliced
17 - Juice of 1/2 lemon
# Steps:
01 - In a small bowl, combine olive oil, pimentón, Aleppo pepper, minced garlic, oregano, salt, pepper, and lemon zest. Rub mixture thoroughly over all pork chops. Allow to marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours.
02 - Preheat oven to 425°F. Toss potatoes with olive oil, salt, and pepper on a large baking sheet. Roast for 20 minutes until potatoes begin to soften.
03 - Remove baking sheet from oven. Push potatoes to one side of the sheet. Arrange marinated pork chops on the other side of the sheet.
04 - Return tray to oven and roast for 12 to 15 minutes, flipping pork chops once, until internal temperature reaches 145°F and potatoes are golden brown.
05 - Heat olive oil in a large skillet over medium heat. Add sliced shallot and cook for 2 minutes. Add chopped kale 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. Transfer to serving plates and distribute roasted potatoes and sautéed greens alongside.
