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Spice-Rubbed Pork Chop
with roasted paprika potatoes / romaine salad

Active: 45 Total: 45

This flavorful, spice-rubbed pork was first featured in 2021. The pork got rave reviews but our community wanted something a little heartier on the side, so we're adding roasted paprika potatoes to serve in addition to a fresh salad.
Smarts: Tonight's recipe includes a double batch of roasted potatoes. Be sure to save some for Wednesday's meal. 



Roasted Paprika Potatoes (enough for 2 nights):
  • Potatoes, baby or new - 2 1/2 lbs , quartered
  • Oil, olive - 3 Tbsp
  • Paprika - 2 tsp
  • Oregano, dried - 1 tsp
  • Foil - for roasting
​​Spice-Rubbed Pork Chop:
  • Cumin, ground - 1 tsp
  • Chili powder - 1 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Pork chops, boneless or bone-in - 4
  • Oil, cooking - 2 Tbsp
  • Foil - for cooking
Romaine Salad:
  • Vinegar, red wine - 1 Tbsp
  • Lemon juice - 2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Cucumbers - 8 oz , chopped
  • Lettuce, romaine - 1 heart , chopped
  • Tomatoes, grape or cherry - 1/2 cup , halved
  • Pepitas / pumpkin seeds - 1/4 cup


  1. Make spice rub - (If prepping right before cooking, get oven heating first.) Combine cumin, chili powder, oregano (portion for pork), garlic powder, salt, and black pepper. (Can be done up to 5 days ahead)

  2. Pork - Rub pork on all sides with spice rub. Tenderize with a fork. (Can be done 1 day ahead)

  3. Make dressing - Whisk together vinegar, lemon juice, and honey. Add olive oil (portion for salad) while whisking. (Can be done up to 5 days ahead)

  4. Potatoes / Cucumbers / Romaine / Tomatoes - Prep as directed.

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  1. Heat oven to 500F / 260C.

  2. Toss potatoes with olive oil (portion for potatoes), paprika, oregano (portion for potatoes), and some salt and pepper (this makes enough potatoes for two nights). Spread out on a sheet pan (or two to prevent crowding). Cover tightly with foil and transfer to the oven. Steam potatoes for 10 minutes.

  3. Reduce oven temperature to 425F / 218C. Remove foil from potatoes and shake the pan. Continue roasting, shaking the pan halfway through cooking, until potatoes are tender, 15 to 25 minutes more (depending on size).

  4. When potatoes are about halfway done roasting, heat a grill pan or skillet with cooking oil over medium-high heat. Sear pork chops on both sides for 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 6 minutes (depending on thickness), until they reach 145F / 63C degrees.

  5. Transfer pork chops to a cutting board. Let rest, covered, for 5 minutes.

  6. Toss together romaine, cucumbers, and tomatoes. Add dressing until salad is dressed to your liking. Top with pepitas.

  7. Reserve about 2 cups / 475 mL of the roasted potatoes for Wednesday night’s meal. (This is for 4 servings; adjust if customizing.)

  8. Slice pork chops and serve with salad and portion of potatoes for tonight’s meal.



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