Rosemary-Garlic Pork Chops with Chickpeas

Rosemary-Garlic Pork Chops with Chickpeas

from foodnetwork.com

Get Rosemary-Garlic Pork Chops with Chickpeas Recipe from Food Network

Ingredients

  • 4 center-cut bone-in pork rib chops
  • (3/4 to 1 inch thick; 10 ounces each)
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon finely chopped fresh rosemary, plus 2 sprigs
  • 1 teaspoon finely grated lemon zest
  • Kosher salt and freshly ground pepper
  • 1 19-ounce can chickpeas, drained and rinsed
  • 6 cloves garlic, smashed
  • 1/2 cup sliced jarred roasted red peppers
  • 1/3 cup low-sodium chicken broth
  • Chopped fresh parsley, for topping

Directions

  1. 1

    Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.

  2. 2

    Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.

  3. 3

    Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.